Cheesy Pesto Potato Soup - Instant Pot + Slow Cooker
Creamy potato soup is the ultimate comfort food! This Cheesy Pesto Potato Soup is a lighter twist on the classic with all the bowl-licking flavor of the original!
Course Soup
Cuisine American
Keyword Cheesy Pesto Potato Soup
Prep Time 10 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours10 minutesminutes
Servings 6servings
Calories 332kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
3lbsyukon gold potatoes
1medium onion(yellow or white)
3celery ribs/stalks
2-3TBSPbutter
3clovesgarlic, minced
3cupsvegetable or chicken brothplus 1 cup extra if desired
1cupwhole milk
½cupgrated parmesan cheese
½cupgrated sharp white cheddar cheese
2-3TBSPpestoplus extra for topping
2-3TBSPchopped green onion
salt and pepper to taste
2-3TBSPpestoplus extra for for topping (see post for recipe)
grated cheddar cheese for topping
GARLICKY CROUTONS:
2sliceswhole grain bread
2tspolive oil or butter
1/8-1/4tspgarlic powder
⅛tsppaprika
salt to taste
TASTY TOPPINGS :: Choose your favorites!
red peper flakes
chopped green onion
cheddar, gouda, or parmesan cheese
sour cream or greek yogurt
crispy bacon
veggie bacon bits
garlicky croutons
extra pesto
Instructions
SLOW COOKER INSTRUCTIONS:
Scrub and peel your potatoes and roughly chop.
Chop your onion and celery and toss all your veggies in the pot!
Next add veggie broth, garlic, butter, salt, and pepper.
Set your slow cooker to HIGH and cook for 4-5 hours, or, if you're gone for the day, set it to LOW for 8 hours.
For a silky smooth soup, an immersion blender to blend fully, or leave it a bit chunky by only blending about 2/3 of the soup.
Ready to eat? Simply mix in your milk, cheese, and green onions.
Taste and re-season as needed.
Pile on your choice of toppings from the list above, including lots of tasty pesto, and dig in!
INSTANT POT INSTRUCTIONS:
Scrub and peel your potatoes and roughly chop.
Chop your onion and celery and toss all your veggies in the pot along with the veggie broth.
Adjust valve to seal, lock lid, and set Instant Pot to 10 minutes.
Once finished, quick release the pressure by carefully switching the valve to vent.
For a silky smooth soup, an immersion blender to blend fully, or leave it a bit chunky by only blending about 2/3 of the soup. You can also use a potato masher for an extra thick and chunky soup - anything goes!
Next add garlic, butter, salt, pepper, milk, cheese, and green onions.
Season to taste (add any extras your heart desires)
Swirl in 2-3 TBSP of pesto, to taste, and top soup with all your favorite toppings from the list above. Enjoy!
Notes
FOR THE CROUTONS: pre-heat oven or toaster oven to 350 degrees F. Chop bread into small cubes, drizzle with melted butter or olive oil and toss to coat. Top with paprika, garlic powder and salt, to taste. Toast until golden brown.Nutrition Facts below are estimated for soup with pesto and croutons using an online recipe nutrition calculator. Adjust as needed based on extra toppings chosen and enjoy!