Ingredients
Scale
- 2 tablespoons olive oil
- 2 chopped yellow onions
- White part of 2 leeks (around 1 cup)
- 3 chopped garlic cloves
- 8 ounces brown mushrooms, chopped
- 3 cups cubed potatoes (about 10 oz), peeled
- 1 teaspoon salt
- Black pepper, to taste
- 5 cups broth
- 1 chopped sprig of thyme
- 1 chopped sprig of parsley
- 1 sprig marjoram
- 1 sprig lemon balm
- 1 cup Parmesan cheese (or nutritional yeast for vegan)
- ½ cup heavy or plant-based cream
Instructions
- Sauté the onions and leeks
Start by heating the olive oil in your soup pot over medium heat. Once it’s warm, add the chopped onions and the white parts of the leeks. Sauté for about 3-5 minutes until they’re softened and translucent. Stir occasionally to avoid browning too much—you want them tender, not crispy. - Add garlic and mushrooms
Toss in the chopped garlic and mushrooms, along with a sprinkle of salt and a good pinch of black pepper. The mushrooms will release their liquid, so cook them until they’re golden brown and most of the moisture has evaporated, around 5 minutes. Keep stirring to prevent any sticking. - Add potatoes, broth, and herbs
Now, add the cubed potatoes, broth, and fresh herbs (thyme, parsley, marjoram, and lemon balm). Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. The herbs will infuse the soup as it simmers, filling your kitchen with a lovely aroma. - Remove herbs and blend
Carefully remove the herb sprigs from the pot. If you’re using a stick blender, blend the soup directly in the pot until smooth. If you prefer a chunkier texture, blend only part of the soup. If you’re using a regular blender, let the soup cool a bit, then blend in batches. - Stir in Parmesan and cream
Once blended to your liking, stir in the grated Parmesan cheese and heavy cream (or plant-based alternative). This is when the soup goes from good to great—the cheese and cream add richness and depth. Taste and adjust salt and pepper as needed. - Serve and garnish
Ladle the soup into bowls, and garnish with extra Parmesan, a drizzle of olive oil, and maybe a sprinkle of fresh herbs. Serve it hot and enjoy the cozy, comforting flavors!
Notes
This soup stores beautifully in the fridge for up to 4 days. Just let it cool completely before transferring it to an airtight container. When you’re ready to reheat, warm it gently on the stove over low heat, stirring occasionally. If it’s too thick after chilling, add a splash of broth or water to reach your desired consistency. You can also freeze this soup for up to 3 months; just leave out the cream and Parmesan until you’re reheating, then add them in for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner