Creamy Potato and Leek Soup

1Preparing the Ingredients 1. Wash and peel the potatoes (3 large). Cut them into small cubes. 2. Trim the roots and dark green parts of the leeks (2). Slice them thinly. 3. Dissolve the miso paste (2 tablespoons) in a small amount of warm water.

2Cooking the Soup 1. Heat a large pot over medium heat. Add a splash of oil. 2. Add the leeks (2) to the pot and sauté until they are soft. 3. Add the potato cubes and vegetable broth (4 cups). Bring to a simmer. 4. Cover and cook until the potatoes (3 large) are tender, about 20 minutes. 5. Using an immersion blender, blend the soup until smooth. 6. Stir in the dissolved miso paste (2 tablespoons) and simmer for another 5 minutes.