Potato Soup with Pistachio Pesto

By: Sally James

  • Yield: 6 Servings
  • Cuisine: American
  • Course: Soup



  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh basil
  • 1/3 cup plus 1/4 cup extra roasted pistachios
  • 1 tablespoon lemon juice
  • 2-3 tablespoons extra virgin olive oil
  • 2 tablespoons grated Parmesan cheese


  • 1 tablespoon extra virgin olive oil
  • 1 leek, cleaned and white part sliced
  • 6 medium potatoes, peeled and diced
  • 2 cups non-fat chicken stock
  • 1 teaspoon oregano leaves
  • 1/4 cup buttermilk
  • Salt and freshly ground black pepper, to taste


  1. To make the Pesto, place all of the ingredients except the oil in a blender and process to a coarse paste, scraping down sides.
  2. Add the oil in a stream until the mixture reaches desired consistency, then fold in the cheese. Set aside. This will make more than needed for this recipe – store in a sealed container in the fridge for 1-2 days to use with pasta or over chicken or seafood.
  3. To make the soup, heat the oil in a large saucepan and add leek. Cook on medium heat until leek starts to soften, but not brown.
  4. Add the potatoes, stock and oregano and bring to a boil. Cover and cook until potatoes are tender, 10-15 minutes.
  5. Puree soup in blender, adding milk and seasoning to taste.
  6. Return to saucepan to reheat. Spoon soup into bowls, top with the pesto, and give a light swirl with a spoon. Scatter with a few of the extra pistachios.