Best Potato Soup With Parsley Pesto Recipes

BEST EVER POTATO SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

OLD-FASHIONED POTATO SOUP

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

POTATO & PARSLEY SOUP

Steps:

• 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.

POTATO AND PARSLEY SOUP

Steps:

• Quarter the potatoes lengthwise and thinly slice. Chop the celery fine or, if using parsley root, grate.
• Melt the oil(or butter) in a soup pot and add the potatoes, celery, onion, and bay leaves.
• Cook over medium heat for 5-7 minutes, stirring occasionally. Raise the heat, add the wine, and let it reduce until syrupy. Add 1 1/2 cups parsley, 1 1/2 teaspoons salt, and the water; bring to a boil.
• Lower the heat and simmer, partially covered, until the potatoes have broken apart, about 30 minutes.
• Stir in the cream and remaining parsley and heat through.
• Taste and season with more salt if needed. Add the pepper. Remove the bay leaves and serve.
• Enjoy!
• Variations:.
• Roast 2 heads garlic(with skin left on) that have been rubbed with olive oil, covered with foil(and add a little water to the pan), in a 350*F. oven for 45 minutes. Remove skins and add with the onions and potatoes. You may run the soup through a food mill if desired.
• or.
• Boil 1 bunch greens(mustard greens are especially good) 10-15 minutes, drain, coarsely chop, and add to soup with 2-3 pinches of red pepper flakes. Serve with a few shavings of Parmesan cheese.

POTATO AND PESTO SOUP

Steps:

• To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend together by hand.
• Finely chop the bacon, potatoes, and onions.
• Sauté the bacon in a large pan over medium heat for 4 minutes.
• Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
• Add the stock and the milk to the pan and bring to a boil.
• Simmer for 10 minutes.
• Add the pasta and simmer for 12-14 minutes more. Blend in the cream and simmer for 5 minutes.
• Add the parsley and 2 tablespoons of the pesto.
• Transfer to your serving bowls and top with parmesan cheese and a side of garlic bread.

PARSLEY-POTATO SOUP

Steps:

• Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
• Add the water with bouillon cubes, potatoes, and bay leaves. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are just tender, about 20 to 25 minutes.
• Remove about 1/2 cup of the hot liquid with a ladle and transfer it to a small mixing bowl. Combine with the cream cheese and whisk together until smooth and creamy. Stir into the soup along with the parsley and dill.
• Slowly sprinkle in the oats. Simmer for another 20 to 25 minutes over very low heat, or until the potatoes are completely tender.
• Add enough rice milk to give the soup a slightly thick consistency, then season with salt and pepper. Discard the bay leaves. Heat through and serve. This soup thickens as it stands; thin as needed with additional rice milk, then adjust the seasonings.
• Nutrition Information
• Per serving:
• Calories: 193
• Total fat: 5g
• Protein: 6g
• Fiber: 3g
• Carbohydrate: 32g
• Cholesterol: 0mg
• Sodium: 84mg