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 nutritional yeast (or Parmesan cheese)
- 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 softened (3-5 minutes).
- Add mushrooms, garlic, salt, and pepper; cook until golden brown (about 5 minutes).
- Incorporate diced potatoes and broth; add herbs and bring to a simmer.
- Cover and cook until potatoes are tender (15-20 minutes).
- Remove herbs; stir in nutritional yeast and cream until melted.
- Blend to desired consistency using an immersion blender or regular blender.
- Serve hot with garnishes of your choice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 570mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg