Potato Skins Soup
By
Kris Pate
@Crazee4daisys
1
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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
4 large bowls
Prep:
30 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
-
3 largepotatoes, washed and clean
-
2 mediumcarrots, chopped
-
6 slicebacon, cooked
-
1 cskim milk
-
2 Tbspbutter
-
1 smallchicken bouillon cube
-
1 cmexican blend shredded cheese
-
1 smallscallions (opt)
-
3 Tbspall purpose flour
How to Make Potato Skins Soup
- 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.
- 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.
- 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.
- 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.
- Dip soup into bowls and sprinke 4 T of cheese and few green scallions if desired.
