Potato miso soup

Prep 30 min

Total 30 min

Makes 8 servings

Get toasty with this warming soup!

5 cups

water

8 (900g)

medium gold potatoes, peeled and roughly chopped

6 (300g)

shallots, peeled and roughly chopped

garlic cloves, roughly chopped

6 tbsp

white miso

2 tbsp

fresh thyme leaves, chopped

1/2 tsp

black pepper

1 cup

35% whipping cream

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.