Heat large pan on medium-high. Add 3 tablespoons extra virgin olive oil.

Clean and chop large leek and add to pan with 2 cloves of garlic (smashed & minced). “Sweat” for 5 minutes.

Add 8 ounces sliced or chopped mushrooms. Cook additional 5 minutes.

Add 3 cans (approximately 6 cups) chicken stock. Bring to boil and cook 5 minutes.

Add 1 cup instant potato flakes. Cook for 5 minutes until thick.

Reduce heat to “simmer” and add

• 1 cup heavy cream 
• 1/4 cup chopped parsley 
• salt and pepper to taste

Simmer for 10 minutes.