Potato Soup With Parsley Pesto Recipe

Name: Potato Soup With Parsley Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: soup; 50 g butter; 900 g potatoes, chopped; 1 large onion, chopped; 850 ml vegetable stock; 225 ml milk or 225 ml half-and-half; for the pesto; 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

Servings: persons

soup
50 g butter
900 g potatoes, chopped
1 large onion, chopped
850 ml vegetable stock
225 ml milk or 225 ml half-and-half
for the pesto
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

1
Soup:
2
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.
3
When ready liquidise soup until smooth add the milk and season if needed. Serve drizzled with the parsley pesto.
4
Pesto:
5
Whiz everything apart from the oil until smooth, slowly add the oil, stirring well.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: soup, 50 g butter, 900 g potatoes, chopped, 1 large onion, chopped, and more.

Yes, Potato Soup With Parsley Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Soup With Parsley Pesto

How did you like this recipe?

Frequently Asked Questions