MAIN BASE:

2 lb. russet potatoes, peeled and diced
6 slices bacon, cut into small pieces (Lardons)
3 quarts water (12 cups)
2 cups heavy cream
2 tbsp. dried basil

PESTO:

2 cups fresh basil, chopped fine
2 to 3 tbsp. olive oil
1/4 cup grated Parmesan cheese

Fry cut bacon slices until they just start to crisp and drain well. Boil potatoes in water until tender.

Add bacon to the potato/water base and simmer for 5 to 10 minutes.

Add dried basil and cream, stirring well. Simmer 10 minutes.

Lightly puree some of the soup to give it a creamy texture.

Mix pesto ingredients in a blender or food processor, adding olive oil slowly until you get a good paste.

Serve soup in a cup or bowl with a good dollop of the pesto on top and enjoy!

Submitted by: Chef Dan