leek and potato soup but make it interesting

Right so I know leek and potato soup is basically the most "oh, autumn" thing imaginable but hear me out — I've been making it wrong for years. Dead simple version: sweat down a leek and two cloves of garlic in butter, chuck in two big floury potatoes cut small, pour over enough stock to cover (chicken or veg, doesn't matter), simmer until the potato is proper soft then blend half of it. That last bit is the move — keeps some texture instead of going full baby food. The thing that made it actually good though was a spoon of white miso stirred in at the end. Just one spoon. Doesn't make it taste Japanese or weird or whatever, just adds this kind of depth that I couldn't put my finger on the first time I made it. Bit of cracked black pepper, a drizzle of whatever oil you've got, done. Whole thing took maybe 25 minutes. It's not fancy and I'm not saying it's revolutionary la, but on a grey Tuesday in October when you've been staring at audit reports all day — honestly it does the job more than most things.