Best St Patricks Day Potato Soup With Pesto Recipes

POTATO AND PESTO SOUP

Potato and Pesto Soup image

There is only one word to describe this soup and that word would be YUM! My Fiance made this for me on our second date and he has just now decided to give me the recipe and let me share it with all of you. I hope you enjoy it, it took allot to get it from him!

Provided by MizEmerilLagasse

Categories Pasta Shells

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

3 slices rindless smoked fatty bacon
2 tablespoons butter
1 lb mealy potato, like baking and russet
1 lb onion
2 1/2 cups chicken stock
2 1/2 cups milk
3/4 cup dried shell pasta (conchigliette)
3/4 cup heavy cream
chopped fresh parsley
salt and pepper
1/2 cup grated parmesan cheese, and garlic bread to serve
1 cup finely chopped parsley
2 garlic cloves
2/3 cup pine nuts
2 tablespoons chopped fresh basil
2/3 cup parmesan cheese
white pepper (optional)
3/4 cup olive oil (use a good one!)

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.

Nutrition Facts : Calories 1199.5, Fat 94.5, SaturatedFat 29.8, Cholesterol 127.9, Sodium 814.2, Carbohydrate 63.6, Fiber 6.1, Sugar 9.7, Protein 30.2

POTATO SOUP WITH PARSLEY PESTO

Potato Soup With Parsley Pesto image

A warm soup for cold days! The soup freezes well. The pesto stores for up to a week in the fridge covered with a layer of oil.

Provided by PinkCherryBlossom

Categories Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

50 g butter
900 g potatoes, chopped
1 large onion, chopped
850 ml vegetable stock
225 ml milk or 225 ml half-and-half
1/2 cup fresh parsley leaves, chopped
25 g fresh castelli cheese or 25 g parmesan cheese, grated
25 g pine nuts
2 crushed garlic cloves
100 ml extra virgin olive oil

Steps:

Soup:.
Melt the butter in a heavy saucepan and add the potatoes and onion tossing until well coated. Cover and sweat on a gentle heat for 10 minutes Pour in stock and cook for 15 - 20 minutes until the veg is soft.
When ready liquidise soup until smooth add the milk and season if needed. Serve drizzled with the parsley pesto.
Pesto:.
Whiz everything apart from the oil until smooth, slowly add the oil, stirring well.

Nutrition Facts : Calories 381.2, Fat 26.5, SaturatedFat 8, Cholesterol 25.6, Sodium 119, Carbohydrate 32, Fiber 4, Sugar 2.5, Protein 6.1

PARMESAN PESTO POTATO SOUP

Parmesan Pesto Potato Soup image

Make and share this Parmesan Pesto Potato Soup recipe from Food.com.

Provided by Veghead

Categories Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups instant potato flakes
32 ounces chicken stock
1/2 cup half-and-half cream
1 cup parmesan cheese, shredded
salt and pepper
4 teaspoons pesto sauce

Steps:

Stir together potato flakes, stock and half & half in a medium saucepan and bring to boil.
Reduce heat and simmer for 5 minutes, stirring occasionally.
Stir in Parmesan cheese and simmer for 5 minutes more.
Season to taste with salt and pepper.
Ladle into bowls and swirl 1tsp of pesto into each bowl.