Chanterelle chard potato soup

Ingredients:

1 large white onion, finely diced
1 lb chanterelle mushrooms, chopped
1 large bunch chard, leaves and stems chopped separately
4 large cloves garlic
2 small or 1 large russet potato
2 cups half and half cream
1 or 2 Tbsp dried chopped lovage
Salt and pepper to taste 
2 or 3 Tbsp cornstarch
1 tsp or so Dried mushroom powder (optional)

Sauté onions and finely chopped chard stems until onions are glassy. 

Add chanterelles and chopped garlic and cook until chanterelles reduce. 

Add potatoes and about 6 cups water. Cook until potatoes soften. 

Use an immersion blender to partly blend the soup, about 1/4 to 1/3 blended.

Add lovage, salt, pepper and mushroom powder (if using). Add cream. Bring to boil, then add cornstarch mixed with a couple Tbsps cold water. Stir well and return to a boil. Add chard leaves. Increase seasonings as desired.