Italian potato soup with pesto

Ingredients for 4 servings:

• 1 jar pesto, green or
• 2 cloves garlic, crushed
• 60 g parsley, freshly chopped
• 60 g pine nuts, ground
• 2 tbsp basil, freshly chopped leaves
• 60 g Parmesan, freshly grated
• Pepper, white
• 150 ml olive oil
• 3 bacon strips (smoked bacon)
• 500 g potatoes, floury
• 400 g onion(s)
• 1 tbsp butter
• 600 ml broth
• 600 ml milk
• 100 g pasta, small (e.g. piccolini farfalle or fork spaghetti)
• 150 g cream
• Parsley, freshly chopped
• Parmesan, coarsely grated
• Bread(s) (garlic bread) as a side dish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

You can either use ready-made pesto from a jar, or you can puree the ingredients from garlic to olive oil in a blender for 2 minutes, or mix them by hand. Finely chop the bacon, potatoes, and onions. Dice the potatoes. Fry the bacon in a pan for 4 minutes. Add the butter, potatoes, and onions, and cook everything for 12 minutes. Pour in the stock and milk, bring to a boil, and simmer for 10 minutes. Add the pasta and simmer for another 12-14 minutes, stirring occasionally. Stir in the cream and simmer for 5 minutes to slowly thicken it a little. Finally, stir in the parsley and pesto and serve with Parmesan cheese and garlic bread.