Melt the butter in a large pot over medium heat. Add the thyme, garlic and sweet potatoes. Cook the potatoes until they start to brown, about 6 minutes. Add the dill, parsley, scallions, Spanish onions, chives and red onions and cook until the onions turn translucent, about 4 minutes. Add the pesto, black pepper, smoked paprika and cayenne, stirring to combine. Stir in the milk and bring to a simmer, cooking until the potatoes are tender, 8 to 10 minutes. Turn off the heat. Fold in the cream and flaked whitefish. Season with more black pepper if necessary. Garnish with chives and serve it while it's hot!
Recipe courtesy of Ben Sargent