Chop off dark green leek leaves and roots. Slice the stem lengthwise and rinse under cold water making sure to remove all grit trapped between layers.
Peel and halve potatoes.
Add leeks and potatoes to soup pot with the water. Boil moderately until quite tender. 20-30 min.
Heat medium pan over a medium flame. Add butter , morels and a few dashes of salt.
Cook morels gently for ~ 15 minutes, making sure they do not dry out. Add a few dashes of wine at a time to keep moist.
When the morels are nearly done, add the remaining wine, turn up flame and continue cooking until liquid is almost gone.
Add chicken stock and stir until blended.
When potatoes and leeks are tender, remove from heat and blend until smooth. Return to pot.
Add morel mix to potato/leek mixture and simmer very gently, stirring occasionally to avoid scorching.
After about 5-10 minutes, add cream and salt and pepper to taste.
Serve and enjoy!