Trim and slice <quantity>3</quantity> small leeks

Medium dice <quantity>3</quantity> medium potatoes

Slice <quantity>200<unit>g</unit></quantity> of portobello mushrooms

Melt <quantity>2<unit>tbsp</unit></quantity> of butter in a pot over medium heat

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil and the sliced leek

Add salt and black pepper to taste. Cook until wilted and golden

Add the potatoes and <quantity>1<unit>cup</unit></quantity> of white wine. Stir to loosen the leeks from the bottom

Add salt and black pepper to taste

Add the sliced mushrooms and <quantity>4<unit>cups</unit></quantity> of vegetable stock

Cover and cook until the potatoes are tender

Add <quantity>¾<unit>cup</unit></quantity> of heavy cream and blend with a hand blender, leaving some chunks in the soup

Add <quantity>1<unit>cup</unit></quantity> of shredded gruyère cheese and stir to incorporate

Cover and cook until creamy

Plate it. The potato & mushroom soup is ready

Try serving it with more cheese, sautéed mushrooms and fresh leeks. It's the ultimate indulgent soup!