Ingredients:

• 2 teaspoons olive oil
• 1 teaspoon white miso paste
• 1 cup canned chickpeas, rinsed and drained
• 2 tablespoons butter
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tablespoons white miso paste
• 2 large Idaho® Russet potatoes, peeled and diced
• 3-4 cups chicken stock
• 4 scallions, sliced

Directions:

1. Heat oven to 400ºF. In a medium bowl, whisk together the olive oil and 1 teaspoon miso paste. Add the chickpeas and mix to coat. Spread on a baking sheet in a single layer. Bake 30 minutes, stirring halfway through.
2. In a large soup pot, melt the butter over low heat. Add the onions and cook until softened, about 5 minutes. Stir in the garlic; cook 1 minute. Stir in the miso paste.
3. Add the potatoes to the pot and pour in enough stock to cover the potatoes. Increase heat to medium-high and bring to a simmer. Let simmer until the potatoes are just fork tender, 10-15 minutes.
4. Transfer half of the soup to a blender; blend until smooth. Repeat with remaining soup.
5. Serve topped with scallions and crispy chickpeas.