Potato and Pesto Soup

This is a recipe that I photocopied from a friend's cookbook a few years ago. I have no idea if it is an authentic Italian preparation or a modern conglomeration of ideas. In any case, I think it is an interesting use of pesto, which I usually have on hand in the freezer. I not only enjoy the satisfying flavor of this soup, I also love it when I can put together a meal like this from staples in the kitchen.

3-4 strips bacon, chopped
1 lb. waxy potatoes, cut into 1/2" cubes
1 medium onion, finely chopped
1 tbsp. olive oil
1 tbsp. butter
3 cups chicken stock, warmed
1 1/2 cup milk, warmed
1/2 cup heavy cream
1 1/4 cups conchigliette pasta
2 tbsp. pesto sauce
salt and pepper, to taste
parmigiano reggiano, grated

Add oil and butter to a heavy-bottomed pot. Add onions and bacon and cook until onions begin to soften. Add potatoes and cook for about 10 minutes. Add stock, bring to a boil, and simmer for 10 minutes. Add pasta and simmer for another 10 minutes. Add milk, cream and pesto and simmer until pasta is done. Add salt and pepper as needed. Serve with fresh grated parmigiano reggiano.



Notes: I have made a few soups lately that included pasta, and I've been wondering about the best way to cook the pasta for soup. On the one hand, if you cook the pasta in the soup, it absorbs the flavor of the broth and other ingredients. On the other hand, pasta cooked in the soup tends to absorb too much broth and may add too much starch to the soup. I did once cook the pasta for about half the time in boiling salted water, and then finished cooking the pasta in the soup. Any opinions?

I didn't add the heavy cream to this soup. In many soups that call for heavy cream, I substitute a little half & half or just a few tablespoons of cream. I find that many soups don't need that much enrichment.