Heat a generous drizzle of olive oil in a large pot over medium heat. Add diced yellow onions and the white part of leeks, stirring frequently until softened and fragrant, about 3-5 minutes.

Stir in sliced brown mushrooms along with minced garlic, a generous pinch of salt, and freshly cracked black pepper. Cook for another 5 minutes until the mushrooms turn golden brown.

Introduce cubed potatoes into the pot, stir, and pour in the vegetable broth and dry white wine. Bring to a gentle simmer, cover, and cook for 15-20 minutes until potatoes are tender.

Remove herb sprigs, then stir in grated Parmesan or nutritional yeast, and heavy cream or plant-based cream until melted and combined.

Allow to cool slightly, then blend the soup to your desired texture using an immersion blender or countertop blender.

Ladle the soup into bowls and garnish with extra Parmesan, a drizzle of olive oil, and fresh herbs.