- 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.
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