In a large pot, warm 2 tablespoons of olive oil over medium-high heat. Add 1 finely chopped yellow onion and the white part of 1 leeks, stirring occasionally for 3 to 5 minutes until they are softened and translucent.

Incorporate 1 cup of chopped brown mushrooms and 3 minced garlic cloves into the pot. Sauté for about 5 minutes, or until the mushrooms are golden brown and tender.

Stir in 2 cups of peeled and cubed potatoes, 4 cups of high-quality vegetable broth, and 1 cup of optional dry white wine. Add a handful of fresh herbs: thyme, parsley, marjoram, and lemon balm.

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

Remove the fresh herb sprigs from the pot. Stir in ½ cup of grated Parmesan cheese or nutritional yeast and 1 cup of heavy cream or plant-based cream.

Using an immersion blender, blend the soup until it reaches your desired consistency.

Once blended, taste and adjust seasoning with salt and black pepper as needed. Serve the warm Remi's Ratatouille Soup in bowls.