Potato and Leek Soup

1: Sauté garlic, shallot, and leeks over medium heat until translucent.

2: Add chopped potatoes, herbs, and vegetable stock.

3: Cook for about 20-30 minutes until potatoes are easily pierced with a fork.

4: Remove the herbs and purée in a food processor or use an immersion blender.

5: Return to the pot, bring to a boil, and stir in light cream.

6: Garnish with sautéed shiitake mushrooms, fresh parsley, and black pepper.