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Miso leek & potato soup with sesame cheese dunkers

A bowl of miso leek and potato soup with sesame cheese dunkers

Miso leek & potato soup with sesame cheese dunkers

Name: Miso leek & potato soup with sesame cheese dunkers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

Anna Glover

Published: February 11, 2026 at 11:23 AM

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.3 out of 5.8 ratingsRate

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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

Freezable (soup only)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

For the dunkers

100g emmental

gruyère, comté or other nutty hard cheese (vegetarian, if needed)
4 slices white sourdough
4 tsp white miso
2 tbsp sesame seeds

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Nutrition: Per serving

kcal498
fat19g
saturates9g
carbs54g
sugars7g
fibre8g
protein23g
salt3.5g

Method

step 1

Wash the leeks, then trim and finely slice. Chop the potatoes into small cubes (no need to peel).
step 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.
step 3

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

Recipe tip

This soup freezes well – make a double batch and keep some for when you need a warming meal in minutes.

Recipe from Good Food magazine, March 2026

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A star rating of 4.3 out of 5.8 ratings

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