We are a soup loving household. The fellow could eat soup every day, and while I don’t share that exact affinity and zeal, I like it more often than not. Whether I have a tried-and-true recipe to replicate – with loads extra for the freezer – or throwing together odds and ends to clean up the refrigerator and pantry, soup is good just about any time of year and has almost endless possibilities. This particular soup is great with a thick chunk of bread, to sop up the creamy dregs.
Pesto Potato Soup
Borrowed and modified from Step-by-Step Italian [Potato and Pasta Soup with Pesto]
1 pound Russet potatoes, peeled and diced
1 pound shrimp, cleaned, de-veined, tail removed and cut small*
2 Tablespoons olive oil
1/4 cup onions, finely chopped
2 cups chicken broth
2 cups milk
3 ounces pasta, uncooked
2/3 cup heavy cream
2 Tablespoons parsley, coarsely chopped
2 Tablespoons pesto
shaved Parmesan (optional)
- Add oil to the saucepan and heat at medium. Add shrimp, potatoes, and onions at the same time and begin stirring constantly for about 10 minutes, taking care to not let the onions burn.
- Add the chicken stock and milk to the slightly tender potatoes, shrimp, and onions. Bring to a boil and let simmer for 10 minutes. Be sure to scrape up all the yummy burnt bits on the bottom of the saucepan.
- Add the pasta and simmer for 3-5 minutes. The pasta will not be cooked all the way through, which is ideal.
- Stir in the cream and simmer for 5 minutes. Add the parsley, pesto, salt and pepper to taste, stir well, and let simmer for another 5 minutes. Optional: serve with the Parmesan topping it off.
*Simply omit the shrimp to make vegetarian.