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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Japanese Potato Leek Soup
...in your mind.
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Japanese Potato Leek Soup

Japanese Potato Leek Soup

You can use chicken broth for this, and it will be fine. BUT, using dashi...the Japanese broth that's used in many soups and sauces makes this insanely delicious. And while people make their own, you can get super close in an instant by using granules simply added to boiling water. I put a link below.

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Ingredients

  • 2 tablespoon oil
  • 2 cleaned large leeks, white & light green parts, sliced thin
  • 1 small onion, diced
  • 2 medium potatoes, peeled and cubed
  • 3 cups dashi or chicken broth
  • 3 tablespoons Kewpie mayo
  • Salt & pepper to taste
  • Olive oil, furikake and diced green onions to finish

Directions

  1. Heat oil in a large pot over medium/high heat, and add the leeks and onion, cook 5–6 minutes until soft but not browned
  2. Add potatoes and broth, bring to a boil, then lower heat and simmer 15–20 minutes until potatoes are tender
  3. Use an immersion blender (or regular blender in batches) to puree until smooth
  4. Stir in Kewpie until fully blended, season to taste with salt
  5. Garnish with a good drizzle of olive oil, fresh ground black pepper, a little togarashi and green onions