Potato Skins Soup

Kris Pate


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 vote
4 large bowls
30 Min
25 Min
Stove Top


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


1Remove 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.
2Meanwhile 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.
3Before 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.
4Before 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.
5Dip 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