Pesto Potato Soup
Cozy Up with Pesto Red Potato Soup: A Flavorful American Delight
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe that’s both incredibly flavorful and surprisingly easy to make: Pesto Red Potato Soup! This isn’t your average potato soup; the addition of pesto elevates it to a whole new level of deliciousness. It’s a hearty, creamy, and vibrant dish that’s perfect for a weeknight dinner or a cozy weekend meal.
This soup is a wonderful blend of classic comfort food and fresh, herbaceous flavors. The red potatoes provide a naturally creamy texture, while the pesto adds a bright, zesty kick. We’ve kept the ingredient list simple and accessible, making it a breeze to whip up even on busy days. It’s a fantastic way to use up any leftover pesto you might have!
What makes this soup special?
- Flavorful Base: The combination of onion, leek, red bell pepper, carrots, and celery creates a deeply flavorful foundation for the soup.
- Creamy Texture: Red potatoes naturally lend themselves to a creamy, comforting texture without needing heavy cream.
- Pesto Power: The addition of pesto infuses the soup with a vibrant, herbaceous flavor that sets it apart.
- Easy to Customize: Feel free to adjust the amount of pesto to your liking, or add other vegetables like spinach or kale.
Serving Suggestions:
This Pesto Red Potato Soup is delicious on its own, but it’s even better with a few tasty toppings. We recommend a sprinkle of crispy bacon crumbles, a generous grating of Parmesan cheese, and a scattering of fresh basil. A side of crusty bread for dipping is always a welcome addition!
Frequently Asked Questions:
Q: Can I use a different type of potato?
A: While red potatoes are ideal for their creamy texture, Yukon Gold potatoes would also work well.
Q: Can I make this soup vegetarian?
A: Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it before adding the pesto and add the pesto after reheating.
Q: What kind of pesto should I use?
A: Store-bought or homemade pesto both work great! Basil pesto is the classic choice, but you could experiment with other varieties like sun-dried tomato pesto.
Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the vegetables first, then transfer them to the slow cooker with the potatoes, broth, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the pesto during the last 30 minutes of cooking.
Pesto Red Potato Soup
Ingredients
- 1 tablespoon butter
- 1 medium onion chopped
- 1 medium leek chopped
- 1 medium red bell pepper chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 2 tablespoons all-purpose flour
- 4 cups half-and-half
- 6 slices bacon cooked and crumbled
- 1/2 cup shredded parmesan cheese
- 2 tablespoons fresh basil chopped
Instructions
- In a large 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 5-10 minutes until veggies are tender and a fork pierces through the carrot slices easily.
- Stir in flour.
- Slowly add half-and-half a few tablespoons at a time and whisk until each addition is fully incorporated.
- Reduce heat and allow sauce to thicken, about 5-10 minutes.
- Stir in Pesto Red Potatoes.
- Check seasoning. Add salt and pepper, to taste.
- Ladle soup into bowls and garnish with bacon pieces, shredded parmesan cheese, and fresh basil, as desired.
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