potato skins soup
(1 rating)
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 rating)
yield
4 large bowls
prep time
30 Min
cook time
25 Min
method
Stove Top
Ingredients For potato skins soup
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3 lgpotatoes, washed and clean
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2 mdcarrots, chopped
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6 slicebacon, cooked
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1 cskim milk
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2 Tbspbutter
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1 smchicken bouillon cube
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1 cmexican blend shredded cheese
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1 smscallions (opt)
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3 Tbspall purpose flour
How To Make potato skins soup
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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.
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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.
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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.
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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.
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5Dip soup into bowls and sprinke 4 T of cheese and few green scallions if desired.
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