1 pound fresh morels, chopped
2 tablespoons butter
1 cups stock (chicken, mushroom, beef)
1 cup heavy cream
1 cup white wine
2 cups water
1 leek, chopped and using only the white part
Salt and pepper to taste
Add the water to a soup pot and bring to a low boil. Once boiling, toss in the potatoes and let them cook until quite soft. This usually takes around 20 to 30 minutes.
Melt the butter in a large skillet over medium heat. Add the morels and leeks and cook until the morels are just beginning to brown; set aside.
Add wine to soup pot he wine and cook until it has almost entirely evaporated. Then add your stock, stirring frequently. Remove from heat when the potatoes are tender. Cool.
When cool, blend this mixture until smooth and then return to the pot, water included.
Add the morel and leek mixture to the potatoes and bring to a simmer. Cook for a few minutes until it's heated through.
Add the cream, salt, and pepper and stir until the soup is warmed and thickened to your liking.