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A bowl of Riesling potato soup in a white bowl. oliday
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5 from 36 votes

Holiday Riesling Potato Soup

This creamy traditional German Riesling Potato Soup is perfect for Thanksgiving, Christmas, New Year’s Eve and even aprés ski. Top it with star-shaped croutons for a festive touch. This recipe is adapted from the original provided courtesy of Executive Chef Pitonak of Emerald Cruises.
Prep Time30 minutes
Total Time30 minutes
Course: First Course
Cuisine: German
Servings: 4
Calories: 322kcal
Cost: 10

Equipment

  • cooking pot
  • blender or food processor
  • Star-shaped cookie cutter
  • Knife
  • cutting board

Ingredients

  • ¾ cup onion
  • 2 Tablespoons butter
  • 1 cup white wine German Riesling
  • 1 cup vegetable broth low sodium
  • 2 cups water
  • 2 cups potatoes diced
  • 1 cup 18% cream room temperature
  • ¼ teaspoon Kosher salt or to taste
  • ground white pepper
  • 2 Tablespoons parsley finely chopped

Crouton

  • 4 slices white bread or mix of white and rye
  • 1 Tablespoon vegetable oil ( or light olive oil)
  • 1 teaspoon cinnamon ground

Instructions

  • Peel and finely chop the onions. Saute in butter until soft but don’t allow to brown.
  • Add the chopped potatoes and some salt. Stir.
  • Pour in the Riesling wine, followed by the broth and one cup of water.
  • Bring to a boil and simmer for 20 minutes or until the potatoes are very tender. Add the remaining ½ cup of water if it gets too thick.
  • Remove from heat and blend until creamy smooth with a immersion blender or in a blender such as a Vitamix. Once smooth, return to the pot.
  • Add the cream and white pepper. Stir and bring to a very low simmer. Taste and adjust seasoning as desired.
  • While the soup is heating, make the croutons.
  • Pour the soup into bowls and top with three croutons in each bowl.
  • Sprinkle with chopped fresh parsley. Serve the soup immediately.

Star Croutons

  • Cut 12 stars from slices of white (or rye) bread and then fry on both sides in vegetable oil until crispy.
  • Drain on a paper towel. Sprinkle thinly with powdered cinnamon.

Notes

  • The amount of water you will use will vary depending on the starchiness of the potato. Adjust the amount of water by adding more as needed after blending it. 
  • Stir frequently when reheating so it doesn't burn. 
  • This makes 4 small, starter-sized servings. You can easily double or triple this recipe. 
  • Store this soup covered in the refrigerator for up to three days. Then, reheat over a low temperature, adding water as needed if it has thickened. 
  • Freeze the soup (BEFORE adding the cream) for up to three months in the freezer. Thaw and heat, adding the cream once it's heated through and stirring gently. 
Note: Nutritional values are prepared by an online calculator so may not be accurate. 

Nutrition

Serving: 4g | Calories: 322kcal | Carbohydrates: 8g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 222mg | Potassium: 159mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1220IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 0.5mg