Description
Inspired by the beloved film, this creamy vegetable soup blends potatoes, leeks, mushrooms, and fresh herbs for a cozy French-inspired meal.
Ingredients
2 tbsp olive oil
2 yellow onions, chopped
2 leeks (white part only), sliced (~1 cup)
3 garlic cloves, chopped
8 oz (250 g) brown mushrooms, chopped
3 cups (300 g) peeled and cubed potatoes (~10 oz)
1 tsp salt
Pinch of black pepper
5 cups (1.15 l) broth (vegetable or chicken)
½ cup (115 ml) dry white wine (optional)
1 sprig fresh thyme, chopped
1 sprig fresh parsley, chopped
1 sprig fresh marjoram
1 sprig fresh lemon balm
1 cup (40 g) grated Parmesan cheese (or nutritional yeast for vegan option)
½ cup (115 ml) heavy cream (or plant-based cream)
Instructions
In a large soup pot, heat olive oil. Sauté onions and leeks until softened (3–5 minutes).
Add mushrooms, garlic, salt, and pepper. Cook for about 5 minutes until mushrooms are golden.
Add potatoes, broth, white wine (optional), and all herbs. Cover and simmer for 15–20 minutes, until potatoes are tender.
Remove herbs from the pot. Stir in grated Parmesan and cream until melted and well combined.
Taste and adjust seasoning as needed.
Let the soup cool slightly, then blend using an immersion or regular blender until smooth or desired consistency is reached.
Reheat if necessary and serve hot, garnished with extra Parmesan, olive oil, and fresh herbs.
Notes
High-quality broth makes a big difference—avoid additives if possible.
Vegan-friendly version: Use nutritional yeast instead of Parmesan, and a plant-based cream.
Storage: Keeps in the fridge up to 2 days, or freeze for up to 1 month.
Blending tip: Blend in batches if using a regular blender; be cautious with hot liquid.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop / Blended
- Cuisine: French-Inspired
