Rich and Creamy Potato Miso Soup
Serves: 2
  • 1 teaspoon grapeseed or olive oil
  • 2 cloves garlic, minced
  • 3 cups chicken broth or chicken-flavored vegetarian broth*
  • ¾ lb potatoes, diced into ½ inch cubes (I used red potatoes, skin and all, but Yukon Gold would be beautiful in this)
  • ¼ teaspoon onion powder
  • 1 tablespoon cashew butter (optional, but a nice addition for flavor and texture)
  • 1 tablespoon light miso**
  • 1 teaspoon dried or fresh chives
  • Fresh ground black pepper
  1. Heat the oil over medium-low heat, add the garlic, and sauté until fragrant, just 2 to 3 minutes.
  2. Add in the broth, potatoes, and onion powder, and bring the soup to a boil.
  3. Reduce the heat to medium-low again, cover and simmer for about 15 to 20 minutes, or until those potatoes are nice and tender.
  4. Place the soup and potatoes in your blender (may need to do this in two batches) along with the cashew butter and miso. You may want to let it cool for a few minutes, and make sure you secure the lid as you puree the soup until it is nice and smooth (lest some of that hot liquid go flying!).
  5. Return the soup to the pot, add the chives and black pepper to taste, and heat it to your desired temperature.
  6. Serve topped with wonton strips or your favorite crumbled crackers. I used some wonderful flour tortilla strips (not unlike wonton strips) that were leftover from a dinner out.
* If you are watching your sodium, feel free to used reduced-sodium broth, I tested with regular though.

**Miso is sold in the refrigerated section of many grocers and Asian markets. I buy a sizable tub for around $3.50 at Whole Foods, and it lasts quite a while. It keeps for around 6 months (I believe) once opened, so it easily fits on the convenient frugal foodie list, and adds a nice jolt of salty flavor. You can get several different types of misos, but a light soy miso or chickpea miso is what I would recommend for this one.
Recipe by Go Dairy Free at