Leek, Boursin, and Baked Potato Soup

i'm sure there are hundreds of variations on this; i took one from allrecipes.com, but made enough changes to it that i'm putting this out as my own:

two baking potatoes, 1/2 a package of garlic and herb Boursin cheese, two leeks, 1/2 package of mushrooms or two portobello mushrooms, 1 tsp salt, 1/2 tsp pepper, 1 tsp mustard powder, 1 tbsp flour, two cups broth, 1-2 cups milk.

bake the potatoes. while they're baking, prepare the leeks - removing a few of the tougher outer leaves, trimming the tops, washing them thoroughly. slice them into 1/2 inch pieces and wash again in a colander to remove any dirt.
in a pot for the soup, saute the leeks in olive oil (or butter!) until softening, add cleaned, sliced mushrooms and cook until they release liquid. add salt, pepper, mustard powder and flour; stir for one minute, then add broth, bring to boil and reduce to simmer until potatoes are done baking.
cut potatoes in half and scoop out flesh into a bowl. mash in the cheese thoroughly, then add the potato mixture to the soup pan, mixing thoroughly. add 1 cup milk and stir, and add as much more as you want to thin the soup. simmer until heated through.

it is yummmmmmmy! i made it last night. you can adjust anything you want, less salt, leave out the mushrooms, use cheddar cheese instead of boursin (but then you want to add garlic when you're sauteeing the leeks), etc etc. oh, and for broth i used the maggi halal chicken bouillon cubes (1/2 of one for 2 cups water). serve with croutons if you like, or salad and good bread on the side. beats panera any day (although you might get the bread from panera :) ).