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Melt the butter in a large Dutch oven set over medium heat. Add the leeks and cook until soft, about 3 minutes. Add the garlic and cook for 2 minutes. Add the mushrooms and ½ teaspoon of the salt and cook until the mushrooms begin to soften, about 5 minutes. Add the potato, celery, and chicken stock and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are soft, about 30 minutes.
Puree the soup in batches in a food processor or blender. Return the pureed soup to the saucepan and crumble in the cheese. Whisk until thoroughly melted. Stir in the Calvados, lemon juice, parsley, pepper, and the remaining 2 teaspoons salt.
Serve immediately, or let cool to room temperature, cover, and refrigerate for up to 2 days.