Parmesan Pesto Potato Soup
Indulge in the creamy, herbaceous delight of Parmesan Pesto Potato Soup, a comforting twist on classic potato soup that's perfect for any season. This recipe brings together silky Russet potatoes, rich heavy cream, and the vibrant flavors of basil pesto and grated Parmesan cheese for a luxurious, flavor-packed dish. Sautéed onions and garlic form the aromatic base, while an effortless immersion blender technique creates a velvety texture that's irresistibly smooth. Finished with a sprinkle of fresh parsley and extra Parmesan, this soup is a beautiful balance of hearty and fresh. Serve it with crusty bread for a satisfying meal that your family will savor. Whether you're cozying up on a chilly evening or enjoying a casual dinner, this Parmesan Pesto Potato Soup is sure to become a new favorite.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 5 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 0.25 cup Basil pesto
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Chopped fresh parsley
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Set them aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let cook for 15-20 minutes, or until the potatoes are fork-tender.
Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, you can blend the soup in batches using a countertop blender. Be cautious of hot splashes.
Stir in the heavy cream, basil pesto, and grated Parmesan cheese. Mix well to combine.
Season the soup with salt and black pepper, adjusting to taste. Let it simmer on low heat for an additional 5 minutes to allow the flavors to meld.
Ladle the soup into bowls and garnish with freshly chopped parsley and an extra sprinkle of Parmesan, if desired.
Serve warm with slices of crusty bread or a side salad.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
