Ingredients
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- 2 leeks (white part only), chopped (~1 cup)
- 3 garlic cloves, chopped
- 8 oz (250 g) brown mushrooms, chopped
- 3 cups (300 g) peeled and cubed potatoes (~10 oz)
- 1 teaspoon salt
- Pinch of black pepper
- 5 cups (1.15 l) broth
- 1 sprig fresh thyme, chopped
- 1 sprig fresh parsley, chopped
- 1 sprig fresh marjoram
- 1 sprig fresh lemon balm
- 1 cup (40 g) grated parmesan (or nutritional yeast for vegan)
- ½ cup (115 ml) heavy cream (or plant-based cream)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onions and leeks; cook for 3–5 minutes until softened.
- Add mushrooms, garlic, salt, and pepper. Cook for 5 minutes, until mushrooms are golden brown.
- Stir in potatoes, broth, and herbs. Simmer covered for 15–20 minutes until potatoes are tender.
- Remove herbs. Stir in parmesan (or nutritional yeast) and cream (or plant-based cream).
- Adjust seasoning to taste.
- Blend until smooth with an immersion or standard blender (blend in batches if needed).
- Serve hot with extra parmesan, olive oil drizzle, and fresh herbs.
Notes
- For a vegan version, substitute nutritional yeast for parmesan and use plant-based cream.
- Blend fully for a creamy texture, or partially for a rustic, chunky version.
- Add a pinch of red pepper flakes for subtle heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 760mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
