Potato and Pesto Soup
- Reviews 1
Ready In: 55 mins
Serves: 4
Ingredients
- 3 slices rindless smoked fatty bacon
- 2 tablespoons butter
- 1 lb mealy potato, like baking and russet
- 1 lb onion
- 2 1⁄2 cups chicken stock
- 2 1⁄2 cups milk
- 3⁄4 cup dried shell pasta (conchigliette)
- 3⁄4 cup heavy cream
- chopped fresh parsley
- salt and pepper
- 1⁄2 cup grated parmesan cheese, and garlic bread to serve
Pesto
- 1 cup finely chopped parsley
- 2 garlic cloves
- 2⁄3 cup pine nuts
- 2 tablespoons chopped fresh basil
- 2⁄3 cup parmesan cheese
- white pepper (optional)
- 3⁄4 cup olive oil (use a good one!)
Directions
- To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend together by hand.
- Finely chop the bacon, potatoes, and onions.
- Sauté the bacon in a large pan over medium heat for 4 minutes.
- Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
- Add the stock and the milk to the pan and bring to a boil.
- Simmer for 10 minutes.
- Add the pasta and simmer for 12-14 minutes more. Blend in the cream and simmer for 5 minutes.
- Add the parsley and 2 tablespoons of the pesto.
- Transfer to your serving bowls and top with parmesan cheese and a side of garlic bread.
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