In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped yellow onions and sliced leeks, stirring occasionally for about 3-5 minutes until they are softened and translucent.

Next, toss in the chopped brown mushrooms and minced garlic cloves along with a pinch of salt and freshly ground black pepper. Sauté for another 5 minutes, stirring frequently, until the mushrooms turn golden brown.

Stir in the peeled and cubed potatoes, followed by 4 cups of vegetable broth and 1 cup of dry white wine if using. Bring the mixture to a gentle simmer, cover the pot, and let it cook for 15-20 minutes.

Remove the fresh herbs from the pot, and stir in ½ cup of grated Parmesan cheese and 1 cup of heavy cream until melted and combined.

Allow the soup to cool slightly, then transfer it to a blender or use an immersion blender to puree until you reach your desired consistency.

Serve the creamy Remi's Ratatouille Soup hot in bowls, garnished with an extra sprinkle of Parmesan and a drizzle of olive oil.