Tuesday, June 24, 2014

Potato Pesto Soup

This is one of my all-time favorite recipes, as it always turns out amazing.  It saves well and has great repeat meal value. 

10 slices of Maple Bacon (Chopped)
5 Large Red Potatoes
1 Large Red Pepper (Seeded)
2 Tbsp Butter
2 1/2 Cup Chicken Stock
2 1/2 Cup Milk
6-8 oz Conchigliette (small shell pasta)
2/3 Cup Heavy Cream
Chopped Parsley
Garlic Salt

Pesto Sauce Ingredients:
1/4 Cup Fresh Parsley (Chopped)
3 Garlic Cloves (Crushed)
1/2 Cup Pine Nuts (Crushed)
2 Tbsp chopped Basil
1/2 Cup Grated/Shredded Mozzarella Cheese
2/3 Cup Olive Oil

To make the pesto sauce, put all of the ingredients in a blender or food processor and blend for about 2 minutes. 
Chop the bacon, potatoes, and red pepper.  Cook the bacon in a large pot over medium heat for about 4 minutes.  Add the butter, potatoes, and red pepper and cook for 12 minutes, frequently stirring. 
Add the chicken stock and the milk to the pan and bring to a boil.  Simmer for 10 minutes.  add the conchigliette and simmer for an additional 10-12 minutes.  
Blend in the cream and simmer for 5 minutes.  Add the parsley and mix thoroughly.  Stir the pesto into the soup until mixed all the way through.  Serve topped with a sprinkle of the shredded cheese and a dash of basil or parsley on top.

Add the pesto ingredients into a blender
Blend until thoroughly mixed

Add the chopped bacon into a large pot
Add the butter, potatoes and red pepper
Add the milk and chicken stock
Add the conchigliette
Simmer with the cream
Add int he pesto and the parsley
Serve & Enjoy

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