Creamy Pesto Potato Soup

 Creamy Pesto Potato Soup




Prep Time: 20 Min

​Cook Time: 35 - 40 Min

 

1. Set a large sauce pot to medium heat and begin melting the butter. Pour in the EVOO and add the onions, celery, carrots, and a half tsp. sea salt. Cook 5 – 7 minutes stirring often.

 

1. Add the potatoes along with another ¼ tsp. sea salt and black pepper. Cover and continue cooking another 5 or so minutes stirring occasionally.

 

1. Pour in the vegetable stock and milk. Once the soup boils, add the pesto. Reduce the heat to medium low and simmer 15 – 20 minutes until potatoes are cooked through.

 

1. Use an immersion blender to puree the soup until thoroughly blended. Add the remaining sea salt, black pepper, and red pepper flakes along with the whipping cream. Allow the soup to simmer another 3 or 4 minutes. (Adjust salt / pepper if desired)

 

1. For service, garnish each bowl of soup with a pinch of pepper flakes, sprinkle of grated parmesan, and fresh parsley or basil.

                   Grocery List

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 1 Yellow Onion, diced
• 1 Large Carrot, peeled & chopped
• 2 stalks Celery, chopped
• 7 -8 small to medium sized Russet Potatoes, scrubbed & diced
• 4 C Low Sodium Vegetable Stock
• 1 C 2% Milk
• ¼ C Pesto
• 1 Tsp. Red Pepper Flakes
• 1/3 C Whipping Cream
• 1 ¾ - 2 (+) Tsp. Sea Salt
• ¾ Tsp. Black Pepper

 

• Red Pepper Flakes, Grated Parmesan, Fresh Parsley / Basil - Garnish