Creamy Potato Soup and Homemade Crackers
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Resting Time (crackers)
20 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
516 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Potato Soup and Homemade Crackers
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Nothing like a big bowl of Creamy Potato Soup when it’s cold and snowy outside! This homemade soup is easy and delicious.
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Ingredients
FOR THE SOUP
- 6 medium potatoes
- 4 cups milk
- ¼ cup butter
- ½ teaspoon salt (or to taste)
FOR THE TOPPING
- ¼ cup freshly grated Parmesan cheese
- ½-1 tablespoon fresh chopped Italian parsley
FOR THE CRACKERS
- 1⅓ cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon freshly grated Parmesan cheese
- 1 tablespoon fresh chopped rosemary
- ½ cup milk
- 2 tablespoons olive oil
Instructions
FOR THE SOUP
- Peel and quarter the potatoes, place in a large pot of water (make sure the water covers the potatoes) and boil until tender. Drain well.
- In a blender add ⅓ of the potatoes and ⅓ of the milk, blend until smooth, pour into a medium/large pot and continue until all the potatoes and milk are blended. Add the butter and salt, stir until well combined and heat on low-medium heat until hot. Top with topping (mix together chopped parsley and Parmesan in a small bowl). Serve immediately with Homemade Crackers.
FOR THE CRACKERS
- In a medium bowl whisk together the flour, baking powder, salt, Parmesan cheese and rosemary, make a well in the middle add the milk and olive oil, stir together, move to a lightly floured flat surface and knead until smooth 1-2 minutes. Cover with a clean towel and let rest 20 minutes.
- Pre-heat oven to 400° (200° celsius). Line 2 cookie sheets with parchment paper.
- Roll dough very thin and cut into approximate 1 -2 inch squares, using a pizza cutter or pastry wheel makes it easier. Place on the prepared cookie sheets and sprinkle with coarse salt if desired. Bake for approximately 8-10 minutes or until golden brown. Serve with the soup.
Notes
- I recommend using yellow or yukon gold potatoes in this soup. They are great for pureeing and also good if you prefer to leave some chunks of potato in the soup. Russet potatoes would work also.
- Any leftover cooled soup should be stored in an airtight container and placed in the refrigerator. It will keep for up to 3-4 days in the fridge. Freezing is not recommended, it can become grainy and separate.
Nutrition Information
Show Details
Calories
516kcal
(26%)
Carbohydrates
46g
(15%)
Protein
16g
(32%)
Fat
30g
(46%)
Saturated Fat
15g
(75%)
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
918mg
(38%)
Potassium
524mg
(15%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
906IU
(18%)
Vitamin C
1mg
(1%)
Calcium
447mg
(45%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 16g | 32% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 918mg | 38% |
| Potassium | 524mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 906IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 447mg | 45% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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