In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped yellow onions and leeks, sautéing them for 3–5 minutes until they soften and become translucent.

Next, introduce the chopped brown mushrooms, minced garlic, salt, and freshly cracked black pepper to the pot. Continue to sauté the mixture for about 5 minutes until the mushrooms turn golden and release their moisture.

Now, stir in diced potatoes, your choice of broth, and optional white wine. Toss in a mixture of fresh herbs like thyme and marjoram for added aroma. Bring the soup to a gentle simmer.

Once the potatoes are tender, carefully remove the herb sprigs and stir in the grated Parmesan and heavy cream. Allow these to melt into the soup over low heat.

Let the soup cool for a couple of minutes before blending. Using an immersion blender, blend until you reach your desired consistency.

Reheat the blended soup gently if needed, serving it hot in bowls. Garnish each serving with additional Parmesan, a drizzle of olive oil, and a sprinkle of fresh herbs.