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!