Miso paste in my books is a culinary weapon, to be drawn upon when you really want to make some noise. I have come to enjoy slipping it into unexpected places; risottos, dips and soups, bringing their flavour from “So what” to ‘Yuuup” in no time.
Creamy leek and potato soup is a pretty respectable combo that some reasonable people might not want to mess with. To my mother’s dismay, I rarely follow a recipe or make things ‘the proper way’, and it has lead to some pretty good grub, this soup included. (I’ll spare you the disasters).
Hoping you spoil yourself with a warm bowl of this creamy leek, miso & potato soup as the days get nippier. It takes very little time to prep and will finally put those knobbly potatoes you’ve been stowing away in your cupboard to use.
- 2 Leeks, trimmed and sliced into 1/2 moons
- 2 heaping cups of creamer potatoes (other potatoes will work here too)
- 1 stalk of celery, small diced
- 3 cloves of garlic, smashed and roughly chopped
- 3 cups of vegetable stock
- 2 tbsp nutritional yeast
- 1 tsp apple cider vinegar (optional, for balance if it needs it)
- 1 tbsp miso, whisked with 3 tbsp of water.
- lots of black pepper
- 1 tbsp butter, earth balance of coconut oil
- To garnish: Greek yogurt, cashew cream, green onions, black pepper
- You will need two large-ish pots for this recipe. Start by adding the potatoes to one of the pots and covering with 1 inch of water. Bring to a boil over high heat and simmer for around 8-10 minutes, or until they are fork tender.
- While the potatoes cook, in the other pot, melt the butter or oil over medium high heat. Once hot, add the leeks, celery and garlic. Cook for 6-8 min, stirring once and a while. They should be cooked down and browned in spots before the next step.
- Add the vegetable broth and season with salt and pepper.
- Once the potatoes are tender, remove them from the heat and using a potato masher or the bottom of a cup, rough them up a little bit, depending on whether you want your soup on the chunkier side or the creamier side (or somewhere in between)
- Add the smashed potatoes to the pot with the vegetables and stir to combine. Scoop about 2 cups of the soup into a blender and whiz for 20-30 seconds to puree. Add this back into the soup and stir to incorporate.
- Bring to a boil over medium high heat. Once boiling, reduce the heat to medium low and stir in the nutritional yeast, miso mixture and apple cider vinegar if using. Season with black pepper. Taste and add more salt or apple cider vinegar if you like.
- Serve the soup with a dollop of Greek yogurt, sprinkle of green onions and more black pepper.