Potato and Pesto Soup
Warm, comforting, and irresistibly fragrant, Potato and Pesto Soup is the perfect blend of creamy potatoes and the vibrant, herbaceous notes of basil pesto. This hearty soup starts with tender, simmered potatoes and a base of sautéed onion and garlic, then is pureed to velvety perfection. A splash of heavy cream adds indulgence, while a swirl of basil pesto infuses every spoonful with rich, nutty flavor. Made with just a handful of pantry staples and fresh ingredients, this soup is ready in under an hour and ideal for busy weeknights or cozy weekends. Garnish with fresh basil leaves for an elegant touch, and serve with crusty bread for a dish that’s as satisfying as it is delicious. Perfect for lovers of basil, this recipe is not just a meal, but a delightful sensory experience.
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Recipe Information
Ingredients
- 4 medium (about 700g) Potatoes
- 1 medium Onion
- 3 large Garlic cloves
- 5 cups Vegetable broth
- 0.5 cup Heavy cream
- 0.25 cup Basil pesto
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (for garnish) Fresh basil leaves
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside.
Dice the onion and finely mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the diced potatoes to the pot and pour in the vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are fork-tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a stand blender and blend until smooth.
Return the soup to the pot over low heat. Stir in the heavy cream and basil pesto until fully incorporated.
Season with salt and black pepper. Taste and adjust the seasoning if needed.
Serve the soup hot, garnished with fresh basil leaves and an optional drizzle of additional pesto or olive oil.
Nutrition Facts
Calories |
4078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5872 mg | 255% | |
| Total Carbohydrate | 691.4 g | 251% | |
| Dietary Fiber | 78.8 g | 281% | |
| Total Sugars | 60.5 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 873 mg | 67% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 17720 mg | 377% | |
*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.
