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Miso Potato Leek Soup

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Miso Potato Leek Soup

Recipe by Isabelle Heikens
0.0 from 0 votes


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  • 2 Medium Yukon gold potatoes, peeled and cut into cubes

  • 1 Large Leek, chopped, whites and light green parts only

  • 1 Small Spanish onion, chopped

  • 3 Cloves Garlic, minced

  • 1 Knob Salted butter

  • 900 mL Vegetable broth

  • 2 Medium Bay Leaves

  • 1 Tablespoons White miso paste

  • Cream (optional, garnish)

  • Croutons (optionnel, garnish)


  • Add butter to a pot over medium heat. once melted add leeks, onion and a sprinkle of salt. Cook down, stirring occasionally for about 10 minutes.
  • While the leeks and onions are cooking, chop the garlic and potatoes if you have not already. When the ten minutes is up, add the garlic and cook for a minute, then add in the cubed potato.
  • Add enough vegetable broth to cover the the potato leek mixture. For me this was a full 900mL carton of broth. Add 2 bay leaves, cover the pot and leave over medium low heat for about 30 minutes until a fork can easily pierce through the potato chunks.
  • Remove 1 ladle of broth and transfer to a small bowl, set aside.
  • Remove and discard the bay leaves, then using an immersion blender puree the soup until you reach your desired consistency.
  • Add the miso paste to your reserved broth. Stir to dissolve then add to the soup. Taste and add more miso to your liking, I added two very large spoonfuls.
  • Garnish with a drizzle of cream, croutons and lots of black pepper and enjoy!

Recipe Video


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