Roasted Garlic and Parmesan Potato Soup with Peppers, Carrots and Pesto
Serves: 3-4
  • 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)
  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.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at