Prep
30 min
Total
30 min
Makes
8 servings
INGREDIENTS
- 5 cups water
- 8 (900g) medium gold potatoes peeled and roughly chopped
- 6 (300g) shallots peeled and roughly chopped
- 3 garlic cloves roughly chopped
- 6 tbsp white miso
- 2 tbsp fresh thyme leaves chopped
- 1/2 tsp black pepper
- 1 cup 35% whipping cream
METHOD
- In a medium pot over high heat, combine water, potatoes, shallots, garlic, miso thyme, and pepper; bring to a boil, stirring occasionally. Reduce to a simmer, cover, and cook until potatoes are fork-tender, about 20 minutes.
- Transfer to a blender, blend until smooth.
- Return to pot; stir in cream. Thin with additional water, if needed, and add salt to taste.
