Potato Mushroom Leek Soup

Ingredients

• 4 large leeks (about 8 cups), white and light green parts only
• 4 large celery stalks (about 2 cups), chopped
• 6 large Yukon Gold potatoes (about 9 cups), peeled and cut into 1/2-inch pieces
• 1 lb mushrooms of choice
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup Beaver Creek Fumé Blanc
• 6 cups water
• 2 tablespoons vegetable stock base
• 1/2 cup heavy cream
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon herbs de Provence
• chopped parsley or chives to garnish