Before you start cooking, ensure your workspace is clean and organized. Gather all your ingredients and tools. You’ll need a large soup pot, a cutting board, and a sharp knife. Wash all the vegetables and chop them as directed.

In your large soup pot, heat the olive oil over medium heat. Wait until the oil is shimmering before adding the onions and leeks.

Add the chopped onions and leeks to the pot. Cook them for about 3-5 minutes, or until they become softened and fragrant.

Next, toss in the chopped mushrooms and minced garlic. Sprinkle with salt and pepper. Cook for about 5 minutes or until the mushrooms release their moisture and turn golden brown.

Now, add the peeled and cubed potatoes to the pot. Pour in the broth and, if using, the dry white wine. Stir everything together well.

Bring the mixture to a simmer by increasing the heat slightly. Once it’s simmering, reduce the heat to low and cover with a lid. Allow it to cook for 15-20 minutes, or until the potatoes are tender.

After the potatoes are tender, remove the fresh herbs from the soup. Stir in the grated Parmesan and heavy cream (if using).

Allow the soup to cool until it’s safe to handle. Using a stick blender or a regular blender, blend the soup to your desired consistency.

Taste the soup and adjust seasoning as needed before serving.

Serve the soup hot in bowls, garnished with fresh herbs, a drizzle of olive oil, and additional Parmesan on top.