Parmesan Pesto Potato Soup - cooking recipe

Ingredients

2 cups instant potato flakes
32 ounces chicken stock
1/2 cup half-and-half cream
1 cup parmesan cheese, shredded
salt and pepper
4 teaspoons pesto sauce

Preparation

Stir together potato flakes, stock and half & half in a medium saucepan and bring to boil.
Reduce heat and simmer for 5 minutes, stirring occasionally.
Stir in Parmesan cheese and simmer for 5 minutes more.
Season to taste with salt and pepper.
Ladle into bowls and swirl 1tsp of pesto into each bowl.