Heat 2 tablespoons of olive oil in a large soup pot over medium-high heat. Add 1 chopped yellow onion and the white parts of 1 cup leeks. Sauté for 3-5 minutes until they soften.

Stir in 8 ounces of sliced brown mushrooms and 3 minced garlic cloves. Season with 1 teaspoon of salt and pepper. Cook for 5 minutes until mushrooms turn golden.

Add 3 cups of cubed potatoes, 5 cups of broth, and ½ cup of dry white wine. Toss in a sprig of thyme. Bring to a simmer, cover, and cook for 15-20 minutes until potatoes are tender.

Optionally remove thyme sprig. Stir in 1 cup of grated Parmesan and ½ cup of heavy cream. Adjust seasoning if necessary.

Remove pot from heat and let cool slightly. Use a stick blender to blend the soup until smooth.

Ladle into bowls and garnish with grated Parmesan, olive oil, and fresh herbs. Serve warm.