Creamy Potato, Leek & White Bean Soup

1 kg potatoes, peeled and cut into roughly 3cm pieces

1 small leek (about 100g), white part roughly diced

1 tbsp white miso

50g butter

1 cup (250ml) chicken stock

50g coarsely grated cheddar cheese, plus extra to serve

1 tsp sea salt

optional toppings: a drizzle of yoghurt or cream and a scattering corn kernels.

Crispy chickpeas:

1 x 400g can chickpeas, drained

1 tbsp Marion’s Kitchen Chilli Crisp Oil

• Place the white beans, potatoes, leek, miso paste, butter and chicken stock into the Panasonic Hot & Cold Blender MX-HG6401. Press the ‘Soup’ auto function and allow the blender to chop, cook and blend until smooth.
• In the meantime, for the crispy chickpeas, preheat the oven to 200°C.
• Line a baking tray with baking paper. Place the drained chickpeas and chilli crisp oil onto the tray. Toss until well-combined. Roast in the oven for 20 minutes, shaking the tray every so often. Allow to cool.
• Once the blender has stopped, carefully open the lid (it will be hot!). Add in the cheese and salt. Cover with the lid. Use the manual blending function to blend for 2 minutes.