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!
Course Soup
Cuisine American
Keyword Pesto Potato Soup
Prep Time 8 minutesminutes
Cook Time 30 minutesminutes
Total Time 38 minutesminutes
Servings 8servings
Calories 245kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
3.5lbsrusset potatoes
1cupdiced onion
1TBSPbutter
3clovesgarlic, minced
1quartvegetable broth
1cupwhole milk
½cupgrated parmesan cheese
2-3TBSPpestoplus extra for topping
½tspsalt
¼tspblack 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
Instructions
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.
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!
Notes
Recipe yields 8 cups of soup or 4 larger bowls.No 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.Nutrition Facts are an estimate gathered using an online recipe nutrition calculator. Calculated before toppings; adjust as needed.