Miso Potato Leek Soup
Servings
4
servings
Cook Mode
Keep the screen of your device on
Ingredients
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)
Directions
- 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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