Heat olive oil in a large soup pot over medium heat. Add chopped onions and leeks, sautéing until softened (3–5 minutes).

Add mushrooms, garlic, salt, and pepper. Cook for about 5 minutes, stirring often, until mushrooms release moisture and turn golden.

Add potatoes, broth, white wine (if using), and all herbs. Bring to a gentle simmer, cover, and cook for 15–20 minutes or until potatoes are tender.

Remove herb sprigs. Stir in Parmesan and heavy cream until fully melted and incorporated.

Let soup cool slightly, then blend using a stick blender or in batches in a regular blender until smooth or your preferred texture.

Reheat if needed and serve hot with extra Parmesan, olive oil drizzle, fresh herbs, or croutons.