In a large soup pot, warm the olive oil over medium heat.

Add the chopped onions and leeks to the pot. Sauté for about 3-5 minutes until softened.

Stir in the chopped mushrooms, minced garlic, salt, and black pepper. Cook for about 5 minutes until the mushrooms release their moisture and turn golden brown. Stir constantly to prevent burning.

Add the diced potatoes, broth, and white wine (if using) to the pot. Toss in all the fresh herbs you’ve prepared and stir well.

Bring the mixture to a gentle simmer. Cover the pot with a lid and let it cook for 15-20 minutes, or until the potatoes are tender.

After the potatoes are cooked, take out the sprigs of thyme, parsley, marjoram, and lemon balm from the soup.

Stir in the grated Parmesan and heavy cream (if using). Mix well until the cheese melts into the soup.

Give the soup a taste and adjust the seasoning, adding more salt if needed.

Let the soup cool until it’s safe to handle. Using a stick blender or a regular blender, blend it until you reach your desired consistency.

Serve the soup warm, perhaps with a little extra grated Parmesan on top, a drizzle of olive oil, and a sprinkle of fresh herbs.