Cream of potato and mushroom soup

• 300 grams Diced potato
• 150 grams Diced mushrooms
• 1 Vegetable bullion
• 2 Garlic cloves minced
• 1/2 Onion minced
• 4 cup Water
• 1/2 cup Cream
• 1/4 tsp Salt

1. Bring water to a boil, add potatoes, garlic, onion, vegetable bullion, and salt.
2. Bring it back to boil and then reduce heat a simmer for approximately 10 minutes.
3. Add the mushrooms and cream and simmer another 5 minutes.
4. Using a hand blender or masher blend the soup until creamy (you can leave it a bit chunkier if you prefer hearty like me).
5. I do not recommend a kitchen blender as hot soup can spray and burn you unless you do small amounts, use a wash cloth or towel over the lid to help protect against any accidental burn.

potato, mushrooms, vegetable bullion, garlic, onion, water, cream, salt

Taken from cookpad.com/us/recipes/367546-cream-of-potato-and-mushroom-soup (may not work)