Potato Soup with Pesto

Prep time: 15min
Total time: 45min
Serves 6
1 tbsp
butter
15 mL
1
leek, thinly sliced (white and light green part only)
0
1/2 tsp
each salt and pepper, divided
2 mL
4
Yukon Gold medium potatoes, peeled and cubed
0
1 carton
Chicken Broth, 35% Less Sodium
900 mL
2 cloves
garlic
0
1 cup
fresh Dill
250 mL
1 cup
parsley
250 mL
1/4 cup
grated Parmesan cheese
60 mL
1/4 cup
Pure 100% Olive Oil
60 mL
2 tbsp
lemon juice
30 mL
1/6 of the recipe
calories
180
fat
7 g
saturated fat
2 g
carbs
26 g
protein
4 g
cholestrol
5 mg
fibre
2 g
sodium
550 mg

Directions

  1. In 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.

  2. Fill a blender 2/3 full and puree soup in batches until smooth. Return to saucepan and warm through.

  3. Using 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.

  4. Evenly divide soup among 6 bowls and garnish each with 1 tbsp (15 mL) of the parsley and dill pesto.