No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you’re free to splurge a little on your choice of toppings! Keep it vegetarian with chopped green onion, red pepper flakes, and melted cheese, or channel your inner T-rex with a little crispy bacon.
Last time we spoke I promised you nothing but gloriously green recipes from now until St. Patrick’s Day. Naturally green, I might add, since the only food coloring we need here is the vibrant color from fruits and veggies. How super crunchy of me, I know. You may come here the food, but I have it on good authority that quite a few of you stick around so I can sass you over ditching the sketch and eating your veggies.
So far I’ve served up some serious green with a Three-Cheese Spinach + Pesto Flatbread Pizza and aCilantro, Sweet Pea, + Pistachio Hummus. Ready for round three?
PESTO POTATO SOUP
PESTO POTATO SOUP
PREP TIME
COOK TIME
TOTAL TIME
Author: Jenn Laughlin of Peas and Crayons
Recipe type: soup
Serves: 2 quarts
INGREDIENTS
- 3.5 lbs russet potatoes
- 1 cup onion, diced
- 1 TBSP butter
- 3 cloves garlic, minced
- 1 quart vegetable broth
- 1 cup whole milk
- ½ cup grated parmesan cheese
- 2-3 TBSP pesto, plus extra for topping
- ½ tsp salt
- ¼ 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
- 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.
- Using an immersion blender, blend soup to desired consistency.
- 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!
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