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Crispy Potato Soup Recipe with Basil Pesto

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A comforting and flavorful potato soup with a creamy base, topped with crispy fried potatoes and fresh basil pesto for a bright, herbal twist.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups (960 ml) vegetable or chicken broth, low-sodium recommended
  • 1 cup (240 ml) heavy cream or coconut cream for dairy-free option
  • 3 tablespoons olive oil, divided (extra virgin for pesto, light olive oil for frying)
  • 1 cup packed fresh basil leaves, washed and dried
  • 1/4 cup pine nuts (optional)
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan version)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 2 medium potatoes, peeled and cut into thin matchsticks or grated (for crispy topping)

Instructions

  1. Prepare the Soup Base: Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add Potatoes and Broth: Add diced russet potatoes to the pot and pour in the broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
  3. Make Basil Pesto: While soup simmers, combine fresh basil, pine nuts, Parmesan, lemon juice, 2 tablespoons olive oil, salt, and pepper in a food processor. Pulse until smooth but still a bit textured. Adjust seasoning to taste.
  4. Blend the Soup: Use an immersion blender to puree the soup until creamy but still slightly chunky. Stir in heavy cream and keep warm on low heat.
  5. Prepare Crispy Potato Topping: Peel and cut remaining potatoes into thin matchsticks or grate them. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Fry potato sticks in batches, stirring occasionally until golden and crispy, about 5-7 minutes per batch. Drain on paper towels and season with salt immediately.
  6. Assemble and Serve: Ladle soup into bowls, swirl in a spoonful of basil pesto, and sprinkle generously with crispy potatoes on top. Add extra cracked black pepper or a drizzle of olive oil if desired.

Notes

If soup is too thick, add more broth or cream to loosen. Fry potatoes in small batches to keep them crispy. Basil pesto should be slightly chunky, not pureed smooth. For vegan version, use coconut cream and nutritional yeast instead of heavy cream and Parmesan. Leftovers keep well refrigerated for 3 days; store soup and crispy potatoes separately. Soup can be frozen without toppings for up to 2 months.

Nutrition

Keywords: potato soup, crispy potato topping, basil pesto, comfort food, easy soup recipe, creamy potato soup, vegetarian, gluten-free option

Find it online: https://avabake.com/crispy-potato-soup-recipe-with-basil-pesto-easy-ultimate-comfort-guide/