Pesto and Potato Soup

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Portions: 4


  • 100g Streaky Bacon (cut into lardons)
  • 25g Butter
  • 500g Floury Potatoes (cut into 10mm dice)
  • 500g White Onions (cut into 10mm dice)
  • 500g Water
  • 20g Chicken Stock Paste
  • 500g Semi Skimmed Milk
  • 100g Dried Conchigliette Pasta
  • 150g Double Cream
  • 15g Flat Leaf Parsley (chopped)
  • 1g Salt
  • 1g Coarse Ground Peppercorns
  • 25g Grated Parmesan Cheese
  • 25g Pesto Sauce


  1. In the base of a heavy bottomed saucepan, add the butter and melt over a low heat.
  2. Add the bacon lardons over a medium heat for 4 minutes. Add the diced potatoes and diced onions and cook for approximately 12 minutes, stirring continuously.
  3. Add the water, chicken stock paste and milk. Bring to the boil and simmer for approximately 10 minutes.
  4. Add the conchigliette and simmer for a further 12- 14 minutes.
  5. Stir in cream and simmer for 5 minutes. Add the chopped parsley and pesto sauce.
  6. Sprinkle with the grated parmesan cheese.