Potato and Pesto Soup

My friend Erica made this soup last season and recommended it to me. I put it on the menu for this past week, and it did not disappoint! Cole loved it...but what man doesn't like a hearty potato soup?!  If you are looking for meal ideas for this week, this is perfect, especially since the temp has finally dropped below 70!

Here it is (with a few minor changes that I made). T=tablespoon and t=teaspoon

Ingredients: 3 strips smoked pancetta or bacon, 3 lbs potatoes, 1 medium onion, 2 T olive oil, 20 oz. chicken stock, 20 oz. milk, 5 oz dried conchigliette (seashell pasta), 5 oz. heavy cream, chopped fresh parsley, S & P to taste

The recipe also calls for a homemade pesto sauce. In the summer I would have jumped on this, but unfortunately my basil plant has seen better days. Instead, I bought pre-made pesto from the grocery store. This made this soup easier and quicker to make, even better for a weeknight meal.  

Method: Finely chop bacon, potatoes, and onions. Cook bacon in a large pan over medium heat for 5 minutes. Add oil, potatoes, and onions. Cook for about 12 more minutes, stirring, until onions are starting to turn brown. Add stock and milk to pan. Bring to a boil and simmer 10 minutes. Add cooked conchigliette pasta and let simmer for an additional 10 minutes or until the potatoes are soft and ready to eat. Blend in the cream, S & P, parsley, and pesto sauce (about 1/4 cup or more, to taste). 

Potato and Pesto Soup

Yay for Christmas china!

Thanks Erica!!