Parmesan Pesto Potato Soup Recipes

PARMESAN POTATO SOUP

Parmesan Potato Soup image

Meet the Cook: Even my husband, who's not much of a soup eater, likes this. Our two boys - ages 5 and 2 - do, too. With homemade bread and a salad, it's a satisfying meal. -Tami Walters, Kingsport, Tennessee

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 10-12 servings.

Number Of Ingredients 16

Ingredients

4 medium baking potatoes (about 2 pounds)
3/4 cup chopped onion
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon seasoned salt
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
4-1/2 cups chicken broth
6 cups milk
3/4 to 1 cup grated Parmesan cheese
10 bacon strips, cooked and crumbled

Steps:

Pierce potatoes with a fork; bake at 375° for 40-60 minutes until tender. Cool, peel and cube; set aside. , In a large Dutch oven or soup kettle, saute onion in butter until tender. Stir in flour and seasonings until blended. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes. , Add milk and cheese; heat through. Stir in bacon.

Nutrition Facts : Calories 280 calories, Fat 16g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 800mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.

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.

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

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