Potato Leek Soup with Wild Mushrooms

2 to 4 large leeks, white parts chopped
1 medium onion, chopped
3-4 Yukon gold potato, cubed
3 cups chicken stock
2 cups milk
1 cup half and half
˝ to 1 lb. chanterelle mushrooms, chopped medium (any fresh mushrooms will do)

In large pan, sauté leeks, onion and potato in canola oil until soft. Season with salt and pepper. Cover and simmer for 15 minutes.
Melt ˝ stick of real butter in skillet, sauté mushrooms until tender.
Add chicken stock, milk and Half of the mushrooms to the veggies, cover and cook for 10 minutes.
Put all in a blender and mix, but do not liquefy. Return to the pan, add half and half and remaining mushrooms. Let simmer until time to eat.