Ingredients
-
5 cups water
-
8 medium or 6 large Yukon gold potatoes (900G) , peeled and roughly chopped
-
6 shallots (300 G), peeled and roughly chopped
-
3 cloves garlic, roughly chopped
-
6 tablespoons white miso
-
2 tablespoons chopped fresh thyme leaves (or 2 teaspoons dried)
-
1/2 teaspoon black pepper
-
1 cup 35% whipping cream
Directions
- In 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 blender, blend until smooth. Return to pot; stir in cream. Thin with additional water, if needed and add salt to taste.
