Print
Pesto Loaded Baked Potato Soup

Pesto Potato Soup

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 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 8 servings
Calories 245 kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 3.5 lbs russet potatoes
  • 1 cup diced onion
  • 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

Instructions

  1. Peel and dice potatoes into even cubes. Set aside.
  2. 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.
  3. Next add your potatoes and broth and bring to a boil on high.
  4. Reduce to heat slightly and allow the soup to vigorously simmer.
  5. Cover, leaving the lid slightly ajar and cook for 10-15 minutes, until potatoes are fork tender.
  6. Using an immersion blender, blend soup to desired consistency.
  7. Partially blend for a chunky soup or blend fully for a smooth, silky potato soup.
  8. Reduce heat to low and simmer for an additional 15-20 minutes.
  9. Add milk, parmesan cheese, and pesto.
  10. Stir then season with salt and pepper to taste. Swirl with additional pesto as needed.
  11. Pile high with toppings or dig in as is - it's great every which way!

Recipe 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.

Nutrition Facts
Pesto Potato Soup
Amount Per Serving
Calories 245 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 12mg4%
Sodium 785mg34%
Potassium 909mg26%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 4g4%
Protein 8g16%
Vitamin A 475IU10%
Vitamin C 13.1mg16%
Calcium 142mg14%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.