A couple years ago in Germany, I saw a delicious-looking can of potato and wild mushroom soup.  It looked delicious, but I didn’t want to pay so much for a little can like that (I had to feed 8 people).  So I came up with my own version.  I think it tastes thoroughly German.  It’s good, anyway.

Several pieces of bacon, cut into small pieces (or use lardons in France and speck in Germany- already cut up!) -skip this or use soy bacon if you want to have it veggie
half a leek, sliced into thin pieces
Clove or two of garlic, finely chopped
8 oz. of mushrooms – you can use plain white, but it’s great with portobello or wild mushrooms
3-5 large potatoes, diced
water and/or chicken, beef or veggie stock
milk or cream(use rice or soy milk if you wish)
salt and pepper to taste

1. Saute your bacon, if using (if not use a little olive oil) with the leek, garlic and mushrooms.
2. Add your potatoes, seasoning and enough liquid (not the milk) to cover everything and bring to a simmer.  Add water if needed as it simmers.
3. Simmer until the potatoes are soft, then scoop out about half and mash up with the milk.
4. Re-add the potato mixture and reheat.
5. Serve with good bread or bread sticks