Miso leek & potato soup with sesame cheese dunkers
Add to favourite + Print Print

Miso leek & potato soup with sesame cheese dunkersNew Recipes

Add the umami taste of miso to leek and potato soup to take it to new flavour levels. Enjoy for lunch or supper with our sesame and cheese dunkers on the side

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 498
  • fat 19g
  • saturates 9g
  • carbs 54g
  • sugars 0g
  • fibre 8g
  • protein 23g
  • salt 3.5g

Ingredients

  • 2 medium leeks
  • 2 medium potatoes
  • 1 tbsp olive oil
  • 1 garlic clove
  • 1 tsp thyme leaves , plus extra to serve
  • 600ml vegetable or chicken stock
  • 2 tbsp white miso
  • 2 tbsp crème fraîche or double cream
  • 100g emmental , gruyère, comté or other nutty hard cheese (vegetarian, if needed)
  • 4 slices white sourdough
  • 4 tsp white miso
  • 2 tbsp sesame seeds

Method

  1. Wash the leeks, then trim and finely slice. Chop the potatoes into small cubes (no need to peel).

  2. Heat the oil in a saucepan over a medium heat and fry the leeks with a large pinch of salt for 5 mins until softened. Stir in the potatoes, grate or crush in the garlic, add the thyme and fry for 2 mins more until fragrant. Pour in the stock and bring to a simmer. Cook for 20 mins until the potatoes are tender. For the dunkers, grate the cheese into a bowl.

  3. Stir the miso into the soup and blitz using a hand blender. Season and keep warm over a low heat.

  4. Heat the grill to high. Toast the sourdough for 2 mins on one side, then flip and spread the miso over in a thin layer. Sprinkle over the cheese and seeds, and grill for 2-3 mins until the cheese is golden and bubbling. Cut into strips. Serve the soup topped with the crème fraîche, a few thyme leaves and black pepper, with the dunkers on the side.

Suggested recipes from this collection...