Heat olive oil in a large pot over medium heat. Add chopped yellow onions and leeks. Sauté for 3–5 minutes until translucent.

Incorporate brown mushrooms, minced garlic, salt, and black pepper. Sauté for 5 minutes until mushrooms are golden brown.

Stir in cubed potatoes, broth, and dry white wine (if using). Bring to a simmer and cover. Cook for 15–20 minutes until potatoes are fork-tender.

Discard any herb sprigs used for flavoring. Stir in grated parmesan cheese (or nutritional yeast) and heavy cream (or plant-based cream). Cook on low until melted.

Blend the soup to desired consistency using an immersion blender or regular blender. Return to pot and reheat gently if needed.

Ladle soup into bowls, garnish with olive oil and fresh herbs. Serve with crusty bread or a light salad.