Potato Skins Soup

Kris Pate

By
@Crazee4daisys

My family loves "Potato Skins", but when my daughter got her braces everything had to be soft and easy to chew. I created this quick and tasty soup so we could have the flavor in every spoonful. Enjoy this hearty and colorful soup any time of year.


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Comments:

Serves:

4 large bowls

Prep:

30 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

3 large
potatoes, washed and clean
2 medium
carrots, chopped
6 slice
bacon, cooked
1 c
skim milk
2 Tbsp
butter
1 small
chicken bouillon cube
1 c
mexican blend shredded cheese
1 small
scallions (opt)
3 Tbsp
all purpose flour

Directions Step-By-Step

1
Remove blemished areas on potatoes and cut into 1 inch cubes. Add sliced carrots, potatoes to a sauce pan and cover vegetables with water plus an additional inch of water. Bring to a boil, cover and simmer for 10 minutes or until veggies can be mashed easily with a fork. Add boullion and set side. Do not drain water.
2
Meanwhile cook bacon crispy. Drain and cool bacon and retain about 2 T of drippings. Remove skillet from heat. Cut bacon into tiny peices. When drippings have cooled a bit add 3 T of flour and gently whisk together. Slowly add milk and whisk over low heat.
3
Before flour mixtures bubbles but has begun to warm transfer warm water (1 to 1 and 1/2 cups)from potato and carrot and whisk into skillet. Slowly increase heat and allow to thicken just slightly.
4
Before mixtures boils but is very warm, carefully add to potato and carrot sauce pan. Stir in bacon peices and butter. Put on medium heat and mash a few potatoes and carrots and then allow to simmer for 8-10 minutes.
5
Dip soup into bowls and sprinke 4 T of cheese and few green scallions if desired.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tag: Healthy
Hashtags: #potato, #cheese