Nothing like a big bowl of Creamy Potato Soup when it’s cold and snowy outside! This homemade soup is easy and delicious. Serve it with this easy cracker recipe for a comforting lunch or dinner idea. The whole family will love it.
My first year in Italy was an amazing culinary adventure and this Creamy Potato Soup was one of my favourite dishes, introduced to my by my sister-in-law.
I remember the first time she asked me if I liked “Purè”, liked it, I didn’t even know what the heck it was.
Off I ran to get my dictionary, and what did I find? Yup, “Mashed Potatoes”, hmmm I thought, yeah I liked mashed potatoes, but I had no idea that Italians ate mashed potatoes and if they did what did they do to them to make them Italian?
And an even bigger question would we eat just a bowl of mashed potatoes? But as I stood and watched her I knew “she isn’t making mashed potatoes she’s making soup”! So there you go, her interpretation of “Purè” was not my dictionary’s.
Recipe Ingredients
For the soup
- Potatoes – it’s best to use a starchy potato
- Milk – whole milk
- Butter – unsalted or salted, if you use unsalted then add a bit more salt.
- Salt
- Pepper – optional – a dash or 2
- Parmesan cheese – you can easily substitute with cheddar cheese if you prefer.
- Parsley – fresh chopped Italian parsley also known as flat leaf parsley.
For the crackers
- Flour – all purpose
- Baking powder
- Salt
- Parmesan cheese
- Rosemary – chopped fresh or dry
- Milk – whole or 2 %
- Olive oil
What are the best potatoes to use?
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.
How to make Creamy Potato Soup
Peel and quarter the potatoes, place in a large pot of water (make sure the water covers the potatoes) and boil until fork 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 medium-low heat until hot.
Top with topping (mix together chopped parsley and Parmesan in a small bowl).
How to make Homemade 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.
Are potatoes good for you?
Potatoes are good for you, they are rich in vitamin C, which is an antioxidant. They also contain potassium, which is an electrolyte, it helps in the workings of the heart, muscles, and nervous system.
Can this soup be made ahead of time?
You can peel and cut the potatoes up to a day ahead if you store them properly. Place the cut potatoes in a large bowl and cover them completely with water. Take the potatoes out when you are ready to use them. The potatoes will keep this way for up to 24 hours if stored in the fridge.
You can also make the soup from start to finish and store in the refrigerator until you are ready to serve. Just reheat on the stove and serve warm with cheese and parsley topping and crackers.
How do I make creamy potato soup chunky?
Cut the potatoes into smaller pieces to start, and then only puree half of them after they are boiled. Mix the pureed potatoes in with the chunks of boiled potatoes. This will give you a nice creamy soup with chunks.
Additional soup toppings to try
Cheddar cheese, bacon, green onions, sour cream and chives. Or try with some of your favorites.
What to serve with Potato Soup
I love to serve this soup with crackers but a Focaccia, White Pizza or even Homemade Bread would be good choices.
How to store it
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.
So when you are looking for a Creamy Potato Soup recipe then I hope you give this one a try, and don’t forget the crackers! Comfort food at its best. Buon Appetito!
More Delicious Soup Recipes
Creamy Potato Soup and Homemade Crackers
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
Nutrition
Updated from February 8 , 2016.
Vanessa says
Amazing, so good
Rosemary says
Hi Vanessa, thanks so much, so glad you liked it. Take care!
Stephanie says
This recipe turned out fantastic. I love the simplicity of the ingredients. Rosemary, you have become my go to recipe expert. Appreciate you.
Rosemary says
Hi Stephanie, thanks so much, that is so nice to say, and I am so glad you liked the soup. Take care!
Marisa Franca @ All Our Way says
Looks yummy, Rose!! We are still in the midst of a cool spell — that sure would help to warm me up!! Have a great week!
Rosemary says
Hi Marisa, yes it’s cool and rainy here too. Soup is always a good choice. 🙂