Instructions

• First, melt the butter in a large pot over medium heat. You wanna see it bubble gently before you toss in the chopped sweet onion.
• Sauté onions until they turn translucent, usually about 5 minutes. You’ll smell that sweet softness building up.
• Add the chopped button mushrooms next and let them soften for another 5 minutes. They soak up butter like a champ.
• Pour in the white wine to deglaze the pot, scraping the bottom to lift all those tasty browned bits.
• Add chopped yellow potato and vegetable broth. Stir in bay leaves, sea salt, and fresh cracked pepper.
• Bring to a boil then cut heat to low and simmer uncovered for 20 minutes until potatoes are tender.
• Quick release pressure if using a pressure cooker and remove bay leaves.
• Blend the soup until smooth using an immersion blender or countertop blender in batches.
• Stir in heavy cream, goat cheese, and gruyere. Mix until warm and creamy.
• Serve hot, optionally garnished with fresh chopped parsley, thyme, or chives.