Ingredients

How to make it

  • In a saucepan, combine the potatoes, onions, garlic and chicken stock.
  • Bring to a boil, then turn the heat to low and simmer, covered, for 20 minutes, or until the potatoes and onions are tender.
  • Using a stick blender, puree until smooth.
  • Ladle the soup into soup bowls and swirl the pesto on top.
  • Serve and enjoy!

Reviews & Comments 8

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  • NPMarie 9 months ago
    I wanted to add this to my planner and noticed it needs to be added it the IMI group! LOL
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    " It was excellent "
    mommyluvs2cook ate it and said...
    Exactly how I was hoping it would turn out and perfect for this cold day :) :) More in the IMI soup thread 3 ------> Soup Again Iii
    1/2/14
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  • NPMarie 2 years ago
    Oh my! This does sound delicious! Thanks Janet for a recipe to help me use up some of my potatoes...LOL
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  • notyourmomma 2 years ago
    I bought extra potatoes and a refrigerator pesto......for our next sandwich night.
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  • wynnebaer 2 years ago
    Looks great!!!
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  • Good4U 2 years ago
    Oh Yummy! I can't wait to try this soon! Very soon!
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  • otterpond 2 years ago
    Warm and comfy. Is the stock milk/cream/poultry???
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  • notyourmomma 2 years ago
    How much stock? I was thinking of vichyssoise just last night! mom used to make one with buttermilk and I've lost the recipe. Sounds good and easy to boot.
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