Holiday Riesling Potato Soup

5 from 36 votes

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

Total Time30

Course: First Course

Cuisine: German

Servings:

Calories: 322kcal

Author: Michele Peterson

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