In a large pot, warm the olive oil over medium-high heat. Add the chopped yellow onions and leeks, sauté until softened, about 3-5 minutes.

Stir in the chopped brown mushrooms and minced garlic, along with the salt and pinch of black pepper. Cook until the mushrooms are golden brown, about 5 minutes.

Add the cubed potatoes, vegetable broth, and dry white wine (if using). Toss in the fresh thyme, parsley, marjoram, and lemon balm. Bring to a gentle simmer, cover, and cook until potatoes are tender, approximately 15-20 minutes.

Carefully remove the herbs if you prefer a smoother soup. Add the grated Parmesan and heavy cream, stirring until melted and blended.

Blend the soup using a stick blender until reaching your desired consistency, reserving some for a chunkier texture if desired.

Ladle the warm soup into bowls and garnish with extra Parmesan, a drizzle of olive oil, and a sprinkle of fresh herbs.