Creamy Potato Soup

1: In a small pot, boil 4 small potatoes in cold water until par boiled, about 5-10 minutes. Drain and set aside.

2: In a large soup pot, add 1 tbsp of olive oil and warm over medium heat. Add the onions and garlic and cook for 5 minutes.

3: Add the uncooked potatoes and miso paste to the pot. Mix to combine.

4: Add the cashews and veg broth, and bring to a boil over medium-high heat. Lower the heat to medium-low and simmer until the potatoes are fully cooked, about 15 minutes.

5: Place the potato mixture in a blender and blend until very smooth.

6: Heat a small pan over medium heat and add 3 tbsp of olive oil.

7: Carefully smash the par boiled potatoes with a mug or cup to flatten. Place the smashed potatoes in the pan and cook until crispy, about 5 minutes per side.

8: Serve the soup topped with the smashed potatoes, crispy onions, and chives.