Potato & Parsley Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the pesto sauce put the last 7 ingredients in a food processor for 2 mintues.
  • Finely chop the bacon, potatoes, and onions.
  • Fry the bacon in a large pan for 4 minutes.
  • Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
  • Add the stock and milk to the pan, bring to a boil, and simmer for 10 minutes.
  • Add the conchigliette and simmer for 12-14 minutes.
  • Blend in the cream and simmer for 5 minutes.
  • Add the parsley and 2 tablespoon pesto sauce.
  • Transfer the soup to serving bowls and serve with Parmesan cheese and fresh garlic bread.
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