Directions

• Prepare the vegetables:
  Slice and wash the leeks thoroughly. Reserve some of the white leek for the garnish, slicing it finely.
  Peel the potatoes and cut most of them into small chunks for the soup. Reserve a small amount and dice it finely for the garnish.
  Chop the celery and crush the garlic.
• Fry the garlic:
  Heat a large saucepan over medium heat with a little rapeseed oil. Add the crushed garlic and cook gently until fragrant, taking care not to burn it.
• Cook the leeks and celery:
  Add the sliced leeks and chopped celery. Cook until softened, stirring occasionally.
  Add the white miso paste and stir well to coat the vegetables.
  Pour in the water and bring to a boil.
• Simmer the soup:
  Add the chopped potatoes. Bring the soup back to a boil, then reduce the heat and simmer gently for around 40 minutes, or until all the vegetables are completely tender.
• Fry the leek garnish:
  Meanwhile, heat a little rapeseed oil in a frying pan over medium heat.
  Add the finely sliced white leek and fry until golden and crisp. Transfer to a plate lined with kitchen paper.
  Watch it closely, as thinly sliced leek can burn quickly.
• Fry the potato garnish:
  In the same pan, add a little more oil if needed. Fry the diced potatoes until golden brown and cooked through.
  Season with sea salt and black pepper, then set aside.
• Blend the soup:
  Once the vegetables are tender, add the double cream.
  Blend using a stick blender until completely smooth. Alternatively, carefully transfer the soup to a heat-safe blender and blend in batches.
  Return the soup to low heat if necessary. Season with salt and black pepper to taste.
  
• Serve:
  Ladle the creamy soup into bowls. Top with the golden potato cubes and crispy leek, then finish with finely chopped chives.