Potato And Pesto Soup

• 3 slices rindless smoked fatty bacon
• 2 tablespoons butter
• 1 lb mealy potato, like baking and russet
• 1 lb onion
• 2 1/2 cups chicken stock
• 2 1/2 cups milk
• 3/4 cup dried shell pasta (conchigliette)
• 3/4 cup heavy cream
• chopped fresh parsley
• salt and pepper
• 1/2 cup grated parmesan cheese, and garlic bread to serve
• Pesto
• 1 cup finely chopped parsley
• 2 garlic cloves
• 2/3 cup pine nuts
• 2 tablespoons chopped fresh basil
• 2/3 cup parmesan cheese
• white pepper (optional)
• 3/4 cup olive oil (use a good one!)

1. To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend together by hand.
2. Finely chop the bacon, potatoes, and onions.
3. Saute the bacon in a large pan over medium heat for 4 minutes.
4. Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
5. Add the stock and the milk to the pan and bring to a boil.
6. Simmer for 10 minutes.
7. Add the pasta and simmer for 12-14 minutes more. Blend in the cream and simmer for 5 minutes.
8. Add the parsley and 2 tablespoons of the pesto.
9. Transfer to your serving bowls and top with parmesan cheese and a side of garlic bread.

rindless smoked fatty bacon, butter, potato, onion, chicken stock, milk, dried shell pasta, heavy cream, fresh parsley, salt, parmesan cheese, pesto, parsley, garlic, pine nuts, fresh basil, parmesan cheese, white pepper, olive oil

Taken from www.food.com/recipe/potato-and-pesto-soup-93268 (may not work)