Potato Parmesan Soup with Parsley-Fennel Pesto

For the soup:

In a medium stockpot, drizzle 1 Tablespoon of olive oil and heat to medium. When warm, add shallot and saute until translucent, about 3 minutes. Add garlic and cook for an additional minute. Add potatoes, stock, and bay leaf. Bring to a boil and then simmer until the potatoes are tender, about 15 minutes. Add milk and bring back to a low boil. Turn off heat and remove bay leaf. Stir in grated parmesan. Using an immersion blender, puree soup to desired texture. If you use a blender rather than an immersion blender, make sure soup is cool before blending it to prevent a kitchen explosion. Taste soup at this point and add salt and pepper to taste (the soup should be plenty salty from the Parmesan cheese). If you don’t serve immediately, reheat soup before serving.

For the pesto:

In a food processor, add parsley, fennel and almonds. Pulse until finely ground. While the processor is on, drizzle in 1/2 cup of good extra virgin olive oil. If desired, salt and pepper to taste.

Top soup with a dollop of this pesto and swirl it in. Store unused pesto in an airtight storage container in the fridge for up to 3 days.