Ingredients
Scale
- 2 tbsp olive oil
- 2 yellow onions (chopped)
- 2 leeks (only white part) (~1 cup)
- 3 garlic cloves (chopped)
- 8 oz brown mushrooms (chopped)
- 3 cups peeled and cubed potatoes (~10 oz)
- 1 tsp salt
- Pinch of black pepper
- 5 cups broth (vegetable, chicken, or beef)
- 1 sprig of fresh thyme (chopped)
- 1 sprig of fresh parsley (chopped)
- 1 sprig of fresh marjoram
- 1 sprig of fresh lemon balm
- 1 cup grated parmesan (or nutritional yeast to keep it vegan)
- ½ cup heavy cream (or a plant-based cooking cream)
Instructions
- In a large soup pot, heat olive oil and sauté chopped onions and leeks until softened (3-5 minutes).
- Add chopped mushrooms, minced garlic, salt, and pepper. Cook until golden brown (about 5 minutes).
- Mix in diced potatoes, broth, and fresh herbs. Bring to a simmer and cover; cook until potatoes are tender (15-20 minutes).
- Remove herbs from the pot; stir in Parmesan cheese and cream until melted.
- Allow to cool slightly before blending to desired consistency.
- Serve hot with garnishes of fresh herbs and olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg