Creamy Potato Soup with Sage and Toasted-Walnut Pesto


  • Freshly ground pepper
  • parsley leaves
  • cup(s)
  • sage leaves
  • cup(s)
  • chopped toasted walnuts
  • cup(s)
  • + 2 more ingredients
    • extra-virgin olive oil
    • cup(s)

1. In a large saucepan or stockpot, heat 2 tablespoons olive oil over medium heat. Add onions and cook, stirring occasionally, until caramelized and golden brown, about 12 to 15 minutes. Add garlic and cook, stirring, 30 seconds. Add potatoes and stock, and bring to a boil. Reduce to a simmer; co...

View full recipe at SpringPad


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