Tuesday, January 11, 2011

Pesto-Potato Soup

I made this soup today and it was the easiest tasty soup I've ever made. It's a crock pot dish but you could do it stove top pretty easy, too.

2 Tbs olive oil
3 garlic cloves, minced
1 1/2 pounds Yukon Gold potatoes, peeled and diced
6 cups vegetable stock
enough pesto to put dollops in your bowl
1/4 toasted pine nuts (optional)

Set your cooker to high and add oil and garlic. Peel and chop the potatoes while the garlic softens up. When the garlic smells nice, add your potatoes and broth and set the crock pot to low for 6 to 8 hours. When you're ready to eat, puree the potatoes with an immersion blender or run it in batches through a regular blender or food processor until smooth (it shouldn't take long).

After you pour your soup into bowls, swirl in a spoonful of pesto and sprinkle some pine nuts on it.

Notes: your broth is a major flavor here, so pick a good one that you really like. You can make your own pesto, of course, but I just used a pre-made one that I like.


  1. This sounds amazing. A good blender may be the next item on our kitchen-appliance list - we only have a mini food processor.

    Any recommendations on blender vs. food-processor, by the way? We have, like I say, a mini-cuisinart, which is good but getting a little old and breaky, and the way it's designed I don't think we could puree in it. I can make pesto but nothing more liquidy than that. But I really like it for chopping onions and stuff. Do you find big food-processors double well as blenders, or do you really need to have both?

  2. We have both and I hardly ever use the blender. I feel the food processor works fine for most things, and I really like my immersion blender (just a cheap one) for blending soups and such.