Bring water to a boil, add potatoes, garlic, onion, vegetable bullion, and salt.

Bring it back to boil and then reduce heat a simmer for approximately 10 minutes.

Add the mushrooms and cream and simmer another 5 minutes.

Using a hand blender or masher blend the soup until creamy (you can leave it a bit chunkier if you prefer hearty like me). I do not recommend a kitchen blender as hot soup can spray and burn you unless you do small amounts, use a wash cloth or towel over the lid to help protect against any accidental burn.