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Sauté the Onions & Leeks
Heat olive oil in a large soup pot over medium heat.
Add the chopped onions and sliced leeks.
Cook 3–5 minutes, stirring occasionally, until softened.
Add Mushrooms, Garlic & Spices
Add the chopped mushrooms, garlic, salt, black pepper, and smoked paprika.
Cook for 5 minutes, stirring often, until mushrooms release their moisture and begin to brown.
Add Potatoes, Broth & Herbs
Stir in the diced potatoes, broth, lemon-water mixture, and all fresh herbs.
Bring to a simmer, then cover and cook for 15–20 minutes, or until potatoes are tender.
Add the Turkey Sausage
Stir in the sliced turkey sausage.
Let it gently simmer in the soup for 3–4 minutes to warm through and flavor the broth.
Remove Herbs & Add Creaminess
Remove the whole herb sprigs.
Add the Parmesan (or nutritional yeast) and heavy cream.
Stir until smooth and melted.
Taste and add more salt, pepper, or smoked paprika if needed.
Blend to Desired Consistency
Let the soup cool slightly.
Choose your texture:
Silky smooth: Blend the whole soup
Rustic: Blend half and leave some chunks
Chunky: Blend only a small portion for thickness
Use an immersion blender or a countertop blender (in batches).
Serve
Reheat gently if needed.
Ladle into bowls and top with:
More Parmesan
A drizzle of olive oil
Fresh herbs