potato and pasta soup

Method
1. To make the pesto sauce, put all of the
ingredients in a blender or food processor and
process for 2 minutes, or blend by hand using
a mortar and pestle.

2. Finely chop the bacon, potatoes and onions.
Cook the bacon in a large saucepan over
medium heat for 4 minutes. Add the olive oil,
potatoes and onions and cook for 12 minutes,
stirring constantly.

3. Add the stock and milk to the pan, bring to
the boil and simmer for 10 minutes. Add the
conchigliette and simmer for a further 10—12
minutes.

4. Blend in the cream and simmer for
5 minutes. Add the chopped parsley, salt and
pepper and 2 tablespoons of the pesto sauce.
Transfer the soup to individual serving bowls
and serve with Parmesan cheese shavings
and fresh garlic bread

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https://tastethatfeels.blogspot.com/2022/04/potato-pasta-soup-ingredients-servers-3.html