Peel and chop the onion, garlic, and potato.

De-stalk the Kale and mushrooms and chop the Kale leaves.

Put them all in a large saucepan with the stock and add water if necessary to make sure everything is covered with water.

Put the mix on to boil and simmer until the vegetables are soft.

Blend the soup till it is smooth. Add more boiling water if the soup is thicker than pouring cream.

Add the cream cheese and blend again. Taste to check seasoning.

Serve.