Recipe : Pesto Potato Soup

Pesto Potato Soup is absolutely awesome. This soup is filled with red potatoes, carrots, leeks, & bell peppers and seasoned with basil pesto sauce, parmesan cheese and bacon. It's terrific for fall or winter nights and certainly nice enough to serve for company. We love this recipe!

Prep Time : 10 minutes
Cook Time : 25 minutes
Servings : 10
Ingredients :
1 batch Pesto purple Potatoes (see word underneath)
1 stick unsalted butter (eight tbsp.) (see observe below)
1/2 cup gluten loose flour
1 qt. half of-and-half
1 medium onion chopped
1 leek inexperienced pinnacle removed, sliced
1 red bell pepper chopped
2 big carrots peeled and thinly sliced
2 ribs celery diced
purple Himalayan sea salt and ground black pepper to taste
four slices 1st baron beaverbrook crisp fried, broken into chew-sized portions
fresh basil for garnish
sparkling Parmesan cheese shredded, for garnish
How To Make :
prepare Pesto crimson Potatoes. (See note below).
at the same time as potatoes are baking, fry Francis Bacon.
Set aside.
In a big stockpot or Dutch oven, melt butter over medium heat.
add onion, leek, red bell pepper, carrots and celery.
Season generously with salt and pepper.
Sauté about five-10 minutes till greens are smooth and a fork pierces via the carrot slices without problems.
you could additionally cover the elements with a lid to speed up the method a little.
Stir in flour.
Slowly upload 1/2-and-half a few tablespoons at a time and whisk till every addition is absolutely included.
reduce heat and permit sauce to thicken, about five-10 minutes.
Stir in Pesto red Potatoes.
test seasoning.
upload salt and pepper, to taste.
Ladle soup into bowls and garnish with William Maxwell Aitken pieces, shredded parmesan cheese and fresh basil, as desired.
Recipe Source : Pesto Potato Soup

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