Potato Soup with Pesto
Prep Time
Serves
Cooking Mode
1 tbsp butter
1 leek, thinly sliced (white and light green part only)
½ tsp each salt and pepper, divided
4 yellow-fleshed medium potatoes, peeled and cubed
1 carton reduced-sodium chicken broth
2 cloves garlic
1 cup fresh dill
1 cup parsley
¼ cup grated Parmesan cheese
¼ cup olive oil
2 tbsp lemon juice
1 tbsp butter
1 leek, thinly sliced (white and light green part only)
½ tsp each salt and pepper, divided
4 yellow-fleshed medium potatoes, peeled and cubed
1 carton reduced-sodium chicken broth
2 cloves garlic
1 cup fresh dill
1 cup parsley
¼ cup grated Parmesan cheese
¼ cup olive oil
2 tbsp lemon juice
Directions
1In a large saucepan, melt butter over medium heat, add leeks and 1/4 tsp (1 mL) each salt and pepper and cook, stirring, until slightly softened and aromatic, about 4 min. Add potatoes and stir to coat. Add chicken broth, increase heat to medium-high, bring to a boil then reduce heat to medium and simmer until potatoes are tender, about 20 min.
2Fill a blender 2/3 full and puree soup in batches until smooth. Return to saucepan and warm through.
3Using a blender, pulse garlic until finely minced. Add parsley and dill and pulse until finely minced. Add cheese, oil, lemon juice and 1/4 tsp (1 mL) each salt and pepper and process until smooth.
4Evenly divide soup among 6 bowls and garnish each with 1 tbsp (15 mL) of the parsley and dill pesto.
Disclaimer
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Personal Note
Personal Note
