Pesto potato soup

Pesto potato soup

Soups are my favorite way to eat veggies, second only to pizzas. It’s a way to get the nutrition without the weird taste of any one veggie by itself. Soups are also more forgiving because even if you don’t like some of the veggies, you can saute, simmer, and blend to your heart’s content so that celery no longer tastes like celery and the other flavors you do enjoy can shine.

This is one of those soups for which I wish I paid extra close attention to the quantities of ingredients so I could duplicate it time and time again.

I’ve also discovered that the basil pesto from Costco is delicious and goes with everything - soups, sandwiches, cheese, and pasta. It’s the only store-bought pesto I’ve found which rivals homemade pesto, with way less effort.


  • 1 tbsp butter

  • 2 tbsp pesto

  • 2 medium onions, sliced

  • 2 celery stalks, sliced

  • 2 carrots, peeled and sliced

  • 1 habanero, sliced

  • 1 tbsp Italian seasoning

  • 1/2 tsp ground cinnamon

  • 1 tsp lemon pepper seasoning

  • 1 tsp smoked Spanish paprika

  • 6 cups low-sodium vegetable broth

  • 1 cup water

  • 6 medium red potatoes, peeled and cubed

  • Salt to taste

  • 3 oz jalapeno goat cheese

  • Scallions, diced

  • Prep:

Heat butter and pesto in a heavy pot. Saute onions until translucent, then add celery, carrots, habaneo, and seasonings. Cook for 5 minutes until veggies soften. Pour in broth and water and bring to a simmer before adding the potatoes. Cook until potatoes are fork-tender. Turn off the heat and use an immersion blender to puree the soup. Season with salt pepper and garnish with scallions and goat cheese. This soup is good served warm or cold, just had some for breakfast!

pesto potato soup

pesto potato soup