Creamy Potato Soup and Homemade Crackers
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 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
Description
The soup portion involves boiling peeled potatoes until tender, then blending them with milk to achieve a creamy consistency without using cream. Adding butter and salt enriches the flavor while keeping the soup light. A topping of freshly grated Parmesan mixed with chopped parsley adds a sharp and herbaceous accent when added just before serving.
Homemade crackers are prepared by combining flour, baking powder, salt, Parmesan cheese, and rosemary, then kneading with milk and olive oil. Rolled thin and baked, these crackers develop a crisp bite and carry the savory notes of Parmesan and rosemary, matching the soup’s flavors. Together, they make a comforting and balanced meal or snack.
The recipe suggests yellow or Yukon Gold potatoes for best texture but russets also work. Leftover soup stores well refrigerated up to 3-4 days but may separate if frozen.
Ingredients
FOR THE SOUP
- 6 medium potato
- 4 cups milk
- ¼ cup butter
- ½ teaspoon salt or to taste
FOR THE TOPPING
- ¼ cup Parmesan Cheese freshly grated
- ½-1 tablespoon parsley fresh chopped Italian
FOR THE CRACKERS
- 1⅓ cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon Parmesan Cheese freshly grated
- 1 tablespoon rosemary fresh, chopped
- 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
- Use yellow or Yukon Gold potatoes for a creamy texture; russets are acceptable as well.
- Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing the soup is not recommended as it can cause separation and graininess.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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