Parmesan Pesto Potato Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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As published in the winter 2007 edition of Raley's Something Extra magazine. Ingredients:
2 cups instant potato flakes |
32 ounces chicken stock |
1/2 cup half-and-half cream |
1 cup parmesan cheese, shredded |
salt and pepper |
4 teaspoons pesto sauce |
Directions:
1. Stir together potato flakes, stock and half & half in a medium saucepan and bring to boil.
2. Reduce heat and simmer for 5 minutes, stirring occasionally.
3. Stir in Parmesan cheese and simmer for 5 minutes more.
4. Season to taste with salt and pepper.
5. Ladle into bowls and swirl 1tsp of pesto into each bowl.
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