Potato & Parsley Soup

• 3 slices bacon
• 1 lb mealy potato
• 1 lb onion
• 2 tablespoons butter
• 2 1/2 cups chicken stock
• 2 1/2 cups milk
• 3/4 cup dried conchiglie
• 5/8 cup heavy cream
• chopped fresh parsley
• salt and black pepper
• freshly grated parmesan cheese
• 1 cup finely chopped fresh parsley
• 2 cloves garlic, crushed
• 2/3 cup pine nuts, crushed
• 2 tablespoons chopped fresh basil leaves
• 2/3 cup freshly grated parmesan cheese
• white pepper
• 5/8 cup olive oil

1. To make the pesto sauce put the last 7 ingredients in a food processor for 2 mintues.
2. Finely chop the bacon, potatoes, and onions.
3. Fry the bacon in a large pan for 4 minutes.
4. Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
5. Add the stock and milk to the pan, bring to a boil, and simmer for 10 minutes.
6. Add the conchigliette and simmer for 12-14 minutes.
7. Blend in the cream and simmer for 5 minutes.
8. Add the parsley and 2 tablespoon pesto sauce.
9. Transfer the soup to serving bowls and serve with Parmesan cheese and fresh garlic bread.

bacon, potato, onion, butter, chicken stock, milk, dried conchiglie, heavy cream, fresh parsley, salt, parmesan cheese, fresh parsley, garlic, pine nuts, fresh basil, freshly grated parmesan cheese, white pepper, olive oil

Taken from www.food.com/recipe/potato-parsley-soup-44165 (may not work)