potato skins soup

★★★★★ 1 Review
Crazee4daisys avatar
By Kris Pate
from Joplin, MO

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.

★★★★★ 1 Review
serves 4 large bowls
prep time 30 Min
cook time 25 Min
method Stove Top

Ingredients For potato skins soup

  • 3 lg
    potatoes, washed and clean
  • 2 md
    carrots, chopped
  • 6 slice
    bacon, cooked
  • 1 c
    skim milk
  • 2 Tbsp
    butter
  • 1 sm
    chicken bouillon cube
  • 1 c
    mexican blend shredded cheese
  • 1 sm
    scallions (opt)
  • 3 Tbsp
    all purpose flour
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How To Make potato skins soup

  • 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.
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