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
- ½ cup dry white apple vinegar (optional)
- 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
- Heat olive oil in a large soup pot over medium heat. Sauté chopped onions and leeks until soft, about 3-5 minutes.
- Add chopped mushrooms, minced garlic, salt, and pepper; cook until golden brown (about 5 minutes).
- Stir in cubed potatoes and broth; add fresh herbs and bring to a simmer. Cover and cook for 15-20 minutes until potatoes are tender.
- Remove herbs from the pot. Stir in Parmesan cheese and heavy cream until melted.
- Allow to cool slightly before blending until desired consistency is reached.
- Serve hot with garnishes of fresh herbs and olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg