Potato-Leek-Mushroom Soup - cooking recipe

Ingredients

3 medium leeks, white part only, 1/4 inch slices
2 potatoes, 1/4 inch dice
10 -20 cremini mushrooms, sliced
5 cups water or 5 cups stock
3 shallots, minced
3 garlic cloves, minced
2 tablespoons butter
salt
pepper
1 cup milk or 1/2 cup cream

Preparation

Heat butter in large stock pot over low heat.
Cook shallots and garlic until tender.
Add potato and leeks- cook for 10 minutes, uncovered, stirring occasionally.
Add stock or water, salt and pepper and bring to boil.
Reduce to simmer, add mushrooms and continue for 15 minutes, or until potato is tender.
Whiz with blender stick, or blender in batches (careful with hot in blender).
Add cream or milk and adjust salt and pepper to taste.
Serve with my Spicy Croutons.