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

How to Make Potato Skins Soup


  • 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.

Printable Recipe Card

About Potato Skins Soup

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