Heat the olive oil in a large soup pot over medium heat. Add the chopped onions and leeks to the pot. Sauté them for about 3-5 minutes, until softened.

Next, add the chopped mushrooms, minced garlic, salt, and pepper to the pot. Cook everything together, stirring constantly, for about 5 minutes, until the mushrooms release their moisture and turn golden brown.

Now, add the diced potatoes, broth, white wine (if using), and all the fresh herbs to the pot. Bring the mixture to a simmer and cover it with a lid. Let it cook for about 15-20 minutes or until the potatoes become tender.

After the potatoes are tender, remove the herbs from the soup. Stir in the grated Parmesan and heavy cream. Allow them to melt into the soup for extra creaminess. Taste and adjust the seasoning to your preference.

Once done, allow the soup to cool slightly. Use an immersion blender or a standard blender — in batches if using the latter — to blend the soup until you reach your desired consistency.

Serve the soup hot, garnished with additional Parmesan, a drizzle of olive oil, and a sprinkle of fresh herbs.