Michael Foley's Creamy Creamless Miso Soup with Potatoes

This recipe serves:  4 6 8

1 1/3 tablespoons canola oil
4 leeks, white part only, rinsed well and diced
2 teaspoons finely chopped lemon grass
2 teaspoons ginger finely chopped
salt to taste
white pepper to taste
2 2/3 cups vegetable stock or chicken stock
2/3 cup peeled, cubed potatoes
1/3 cup peeled, cubed sweet potatoes
2 2/3 teaspoons miso
juice of 1/2 lemon juice
2/3 teaspoons chopped chives or scallions
1. Heat the canola oil in a 2-quart saucepan over medium heat. Add the leeks and stir to coat with the oil. Add the lemon grass and ginger. Season with salt and pepper. Cook until the leeks are tender and translucent.

2. Add the stock and potatoes, and simmer until the potatoes are cooked through. Puree in a blender.

3. Add the miso. Blend to combine.

4. Add the lemon juice and adjust the salt and pepper to taste.

5. Serve hot in simple, small cups. Garnish with the chives or scallions.

Serving Size: about 2/3 cup

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