Salmon Chowder

Name: Salmon Chowder
Ingredients: 2 tablespoons extra-virgin olive oil; 1 cup diced russet potatoes (although any type on hand will do); 1 cup sliced leeks; 1 cup sliced button or cremini mushrooms; 2 cloves garlic, minced; 1 cup dry white wine; 1 (14.5-ounce) can crushed tomatoes; 3 cups fish or vegetable stock; 1 cup half-and-half, plus 1 tablespoon for garnish; 1 cup fat-free plain Greek yogurt; 1/4 cup fresh parsley, chopped; 1 tablespoon fresh dill, chopped; Salt and freshly cracked pepper to taste; 1 pound wild salmon, cut into about 2-inch pieces