Creamy Potato Soup and Homemade Crackers
Makes approximately 30 crackers. (depending on size)
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
- FOR THE SOUP
- 6 medium potatoes
- 4 cups milk
- 1/4 cup butter
- 1/2 teaspoon salt or to taste
- 1/4 cup freshly grated Parmesan cheese
- 1/2-1 tablespoon fresh chopped Italian parsley
- FOR THE CRACKERS
- 1 1/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon freshly grated Parmesan cheese
- 1 tablespoon fresh chopped rosemary
- 1/2 cup milk
- 2 tablespoons olive oil
FOR THE SOUP
Peel and quarter the potatoes, place in a large pot of water (make sure the water covers the potatoes) boil until tender. Drain.
In a blender add 1/3 of the potatoes and 1/3 of the milk and 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 flour, baking powder, salt, Parmesan cheese and rosemary, make a well in the middle add 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 squares, place on prepared cookie sheets and sprinkle with coarse salt if desired. Bake for approximately 8-10 minutes or until golden brown. Serve with soup. Enjoy!