Cooking Steps

• Heat the olive oil in a large soup pot. Sauté the chopped onions and leeks until softened (~3-5 minutes).
• Add the mushrooms, minced garlic, salt and pepper and cook until they release their moisture and become golden brown (5 minutes). Stir constantly to avoid burning.
• Add the diced potatoes, broth and white wine (if using) and all the fresh herbs. Bring the mixture to a simmer and let it cook covered with a lid for about 15-20 minutes or until the potatoes are tender.
• Remove the herbs from the soup. Stir in the grated Parmesan and heavy cream (if using), allowing it to melt into the soup.
• Taste and adjust the seasoning. You might need to add some more salt.
• Allow the soup to cool until it's cold enough to handle. Using a stick blender or a regular blender, blend the soup until you achieve your desired consistency.
• Serve the soup hot, garnished with additional Parmesan, a drizzle of olive oil and fresh herbs.