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
- 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.
- Add mushrooms and garlic; cook until golden brown.
- Stir in diced potatoes, broth, and herbs. Simmer until potatoes are tender.
- Remove herbs, then stir in cheese and cream until melted.
- Blend to desired consistency; serve hot with garnishes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg