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.