Roasted Garlic and Parmesan Potato Soup with Peppers, Carrots and Pesto

Ready in 30 minutes
Complexity: Slight Challenge
Serves 4 People
Entrée

Although seasoned Idahoan® mashed potatoes are meant to be reconstituted as a mashed potato side dish, they have many other uses! A packet of Idahoan® Roasted Garlic and Parmesan Baby Reds Mashed Potatoes is a wonderful starter for a comforting bowl of chunky, vegetable-centric soup. Chicken stock makes the flavor more complex, the caramelized vegetables add nutrition and depth and we carry the Parmesan theme through to the end with grated cheese. A colorful dollop of pesto seals the deal on this lunch or dinner meal that’s ready in under 30 minutes.Idahoan Roasted Garlic and Parmesan Potato Soup

Roasted Garlic and Parmesan Potato Soup with Peppers, Carrots and Pesto
Author: 
Serves: 3-4
 
Ingredients
  • 1 red bell pepper, seeded, stemmed and chopped into 1-inch pieces
  • 1 yellow bell pepper, seeded, stemmed and chopped into 1-inch pieces
  • 1 small onion, skinned, root end removed, and sliced into wedges
  • 6-8 ounces carrots, tops removed and chopped into ½-inch dice
  • 1 tablespoon olive oil
  • 1 quart unsalted chicken cooking stock or low-sodium chicken broth. Vegetable broth can be used to make it vegetarian.
  • Ground pepper – 10-15 or so turns of the pepper mill
  • 1 (4.1-ounce) package Idahoan® Roasted Garlic and Parmesan Baby Reds Mashed Potatoes
  • ⅓-1/2 cup shredded Parmesan cheese
  • Garnish: prepared basil pesto (either jarred or homemade)
Instructions
  1. Heat oven to 425° F. Line a sheet pan with foil. Add red and yellow peppers, onions and carrots to the pan and drizzle with olive oil. Stir to coat vegetables. Roast for 20 minutes; vegetable edges may begin to brown and caramelize, which is fine.
  2. When vegetables are near the end of their roasting time, bring chicken stock and pepper to a boil. (If you are using unsalted stock, add a pinch of kosher salt. If you are using low-sodium broth, wait until the very end to taste test for salt.)
  3. When vegetables are done, take the broth off the heat and add vegetables and contents of potato packet to the broth. Stir well to combine, cover and let sit for 5 or so minutes. Taste and add a pinch of kosher salt if needed; remember the Parmesan cheese will add more salt.
  4. To serve, ladle into bowls and top each with shredded Parmesan cheese and a dollop of basil pesto.

Idahoan Roasted Garlic and Parmesan Potato Soup

 

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