Heat the olive oil in a large soup pot over medium heat until it shimmers, about 1-2 minutes.

Add the chopped yellow onion and sliced leek. Sauté for 3-5 minutes until soft and translucent.

Stir in the sliced brown mushrooms and minced garlic, cooking with a pinch of salt and pepper for about 5 minutes.

Add the diced Yukon Gold potatoes and vegetable broth, and pour in the dry white wine if using. Bring to a simmer for 5 minutes.

Cover the pot, reduce heat to medium-low, and cook for 15-20 minutes until potatoes are fork-tender.

Remove the sprigs of herbs, stir in grated Parmesan and heavy cream, and mix until melted and creamy.

Blend the soup to your preferred texture using an immersion blender.

Reheat gently if needed, serve hot with additional Parmesan and herbs as garnish.