Ingredients
Vegetables
- 2 yellow onions, chopped
- 2 leeks (white part only), about 1 cup, chopped
- 3 garlic cloves, chopped
- 8 oz brown mushrooms, chopped
- 3 cups peeled and cubed potatoes, about 10 oz
Liquids & Dairy
- 2 tbsp olive oil
- 5 cups broth
- ½ cup dry white wine (optional)
- 1 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- ½ cup heavy cream (or plant-based cooking cream)
Herbs & Seasonings
- 1 tsp salt
- Pinch of black pepper
- 1 sprig fresh thyme, chopped
- 1 sprig fresh parsley, chopped
- 1 sprig fresh marjoram
- 1 sprig fresh lemon balm
Instructions
- Heat and Sauté Vegetables: Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onions and leeks and sauté for about 3 to 5 minutes until softened and fragrant.
- Add Mushrooms and Garlic: Add the chopped brown mushrooms, minced garlic, salt, and a pinch of black pepper to the pot. Cook for about 5 minutes, stirring constantly until the mushrooms release their moisture and turn golden brown, taking care not to burn the mixture.
- Add Potatoes, Broth, Wine, and Herbs: Stir in the peeled and cubed potatoes, 5 cups of broth, and the dry white wine if using. Add the chopped fresh thyme, parsley, marjoram, and lemon balm. Bring everything to a simmer, cover with a lid, and cook for 15 to 20 minutes until the potatoes are tender.
- Remove Herbs and Add Dairy: Remove the herb sprigs from the soup. Stir in the grated Parmesan cheese and heavy cream or plant-based cream, allowing them to melt and blend into the soup, enriching its texture and flavor.
- Adjust Seasoning: Taste the soup and adjust the salt and pepper as needed. The saltiness can vary depending on the broth used.
- Blend the Soup: Allow the soup to cool slightly until safe to handle. Use an immersion blender or transfer to a regular blender in batches to blend until smooth or to your desired consistency, leaving some chunks if preferred. Blend carefully to avoid splattering with hot liquids.
- Serve: Reheat the soup if necessary and serve hot. Garnish with extra Parmesan, a drizzle of olive oil, and fresh herbs for added flavor and presentation.
Notes
- White wine is optional; it adds depth but can be omitted for a non-alcoholic version.
- To keep the soup vegan, substitute Parmesan with nutritional yeast and heavy cream with plant-based cooking cream.
- Blending fully creates a smooth, creamy soup; blending partially retains some texture.
- Adjust salt quantity based on the saltiness of your broth.
- If using a regular blender, blend soup in small batches and exercise caution with hot liquids to prevent burns.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian