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 or chicken)
- 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. 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).
- Stir in diced potatoes and broth; add fresh herbs. Bring to a simmer and cover for 15-20 minutes until potatoes are tender.
- Remove herbs from the soup; mix in grated cheese and cream until melted.
- Blend the soup with an immersion blender until desired smoothness is reached.
- Adjust seasoning if necessary and serve hot, garnished with extra cheese and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg