POTATO SKINS SOUP

Potato Skins Soup image

Provided by Kris Pate

Time 55m

Number Of Ingredients 9

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

Steps:

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.