St Patrick's Day Potato Soup with Pesto

Celebrate St. Patrick's Day with a comforting bowl of Potato Soup with Pesto, a unique twist on a classic Irish-inspired favorite! This creamy, velvety soup combines the earthy flavors of sautéed onions, celery, and garlic with tender russet potatoes, blended into a smooth, flavorful base enriched with a splash of heavy cream. The true star is the vibrant homemade basil pesto, made with fresh basil, Parmesan cheese, pine nuts, and a hint of lemon juice, adding a burst of freshness and color to every spoonful. Easy to prepare in under an hour, this soup is perfect for cozy gatherings or as a festive starter. Garnish with a playful swirl of pesto, and you’ll have an irresistibly delicious, St. Patrick’s Day-themed dish that’s as beautiful as it is satisfying! Keywords: potato soup, St. Patrick's Day recipe, pesto, Irish-inspired dish, creamy soup, easy party recipes.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 2 stalks celery stalks, chopped
• 3 cloves garlic cloves, minced
• 4 medium russet potatoes, peeled and diced
• 4 cups vegetable stock
• 1 cup heavy cream
• 1 cup fresh basil leaves
• 0.25 cup parmesan cheese, grated
• 2 tablespoons pine nuts
• 1 tablespoon lemon juice
• to taste kosher salt
• to taste black pepper
• 0.25 cup water

Directions

Step 1

In a large pot, heat the butter and olive oil over medium heat until melted. Add the diced yellow onion and chopped celery. Sauté for about 5 minutes, or until the vegetables become soft and fragrant.

Step 2

Add the minced garlic and cook for another minute, stirring frequently to avoid burning.

Step 3

Stir in the diced potatoes and season lightly with kosher salt and black pepper. Pour in the vegetable stock and bring the mixture to a boil.

Step 4

Reduce the heat to low and let the soup simmer for 20 minutes, or until the potatoes are fork-tender.

Step 5

While the soup is cooking, prepare the pesto. In a food processor, combine the basil leaves, grated parmesan cheese, pine nuts, lemon juice, kosher salt, and black pepper. Pulse until everything is finely chopped.

Step 6

Slowly drizzle in the olive oil and water while the food processor is running, blending until the pesto reaches a smooth consistency. Set aside.

Step 7

Once the potatoes are tender, use an immersion blender to puree the soup in the pot until smooth. Alternatively, blend the soup in batches using a stand blender, then return it to the pot.

Step 8

Stir in the heavy cream and adjust seasoning with additional salt and pepper as needed. Heat the soup gently, but do not let it boil.

Step 9

Ladle the soup into bowls and top each serving with a spoonful of the prepared basil pesto. Swirl the pesto lightly into the soup for a marbled effect, and serve warm.

Nutrition Facts

Serving size	(2435g)

Amount per serving	% Daily Value*
Calories	2449.4

Total Fat 144.8g	0%
Saturated Fat 70.7g	0%
Polyunsaturated Fat 10.0g
Cholesterol 322mg	0%
Sodium 2761.6mg	0%
Total Carbohydrate 240.5g	0%
Dietary Fiber 27.5g	0%
Total Sugars 23.0g
Protein 49.0g	0%

Vitamin D 0IU	0%
Calcium 570.3mg	0%
Iron 13.8mg	0%
Potassium 6249.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 8.0%

Carbs: 39.1%