No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you’re free to splurge a little on your choice of toppings! Keep it vegetarian with chopped green onion, red pepper flakes, and melted cheese, or channel your inner T-rex with a little crispy bacon.
Last time we spoke I promised you nothing but gloriously green recipes from now until St. Patrick’s Day. Naturally green, I might add, since the only food coloring we need here is the vibrant color from fruits and veggies. How super crunchy of me, I know. You may come here the food, but I have it on good authority that quite a few of you stick around so I can sass you over ditching the sketch and eating your veggies.
Ready for round three?
Pesto Potato Soup
Pesto Potato Soup
Yield 2 quarts
No cream is needed for this lusciously creamy Pesto Potato Soup. Light and gluten-free, you're free to splurge a little on your choice of toppings!
- 3.5 lbs russet potatoes
- 1 cup onion, diced
- 1 TBSP butter
- 3 cloves garlic, minced
- 1 quart vegetable broth
- 1 cup whole milk
- 1/2 cup grated parmesan cheese
- 2-3 TBSP pesto, plus extra for topping
- 1/2 tsp salt
- 1/4 tsp black pepper
- tasty toppings :: choose your favorites:
- red peper flakes
- chopped green onion
- fresh parsley or basil
- gouda, mozzarella, or parm cheese
- sour cream or greek yogurt
- crispy bacon
- extra pesto
- Peel and dice potatoes into even cubes. Set aside.
- Dice your onion, then add to a large pot [or dutch oven] heated to medium-high heat with 1 TBSP butter. Sauté until tender, adding garlic towards the end.
- Next add your potatoes and broth and bring to a boil on high.
- Reduce to heat slightly and allow the soup to vigorously simmer.
- Cover, leaving the lid slightly ajar and cook for 10-15 minutes, until potatoes are fork tender.
- Using an immersion blender, blend soup to desired consistency.
- Partially blend for a chunky soup or blend fully for a smooth, silky potato soup.
- Reduce heat to low and simmer for an additional 15-20 minutes.
- Add milk, parmesan cheese, and pesto.
- Stir then season with salt and pepper to taste. Swirl with additional pesto as needed.
- Pile high with toppings or dig in as is - it's great every which way!
inspired by the cookbook Cooking for Today: PastaNo immersion blender? No problem! You can set the soup aside to cool when you're ready to puree it and blend in batches using your food processor in blenders. Always under-fill your appliance and use cooler soup to avoid soup expansion explosions.
Feel like crocking it?
You can easily whip this up in the slow cooker using [this] method. Easy peasy!
But really . . . how was it?!
So dreamy I nearly ate my spoon in the process! It’s great loaded with toppings and simply stellar all on it’s own!
The recipe that inspired me to pesto-fy my potatoes was loaded in every sense of the word. The soup was not only packed with oodles of pasta but served with a hefty serving of buttery garlic bread. Let me reiterate that. Potato soup. With pasta. AND BREAD. What the what!? Now while a coma of the carbohydrate variety does sound lovely ever now and again, it’s just too much.
I made the base bacon-free so that the flavor of the soup could shine all on it’s own, even without a smorgasbord of toppings [it so is!] but can hardly resist the temptation to jazz up a bowl or two loaded baked potato style. This way, no matter how you spoon it – this soup rocks!
Serve it up as a side dish or starter to your favorite dinner or warm it up for a stand alone lunch! Just whatever you do, you’ve got to make this!
Grab a mug and enjoy!