SKIN-ON POTATO SOUP

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Skin-On Potato Soup image

I like potato skins so I figured, why not make a potato soup that incorporates the yummy skins!! This is what I came up with during a cold and lazy Sunday afternoon. It stores well. I have not frozen it (I imagine it would work for OAMC), but I did refrigerate the leftovers and reheated it twice for lunch and it turned out great! It's also low-fat if you eliminate the bacon :)

Provided by Mistress of Tea

Categories     Potato

Time 47m

Yield 4 serving(s)

Number Of Ingredients 10

6 -7 large red potatoes, unpeeled and cubed
1/4 cup sweet onion, chopped
1/4 cup carrot, sliced
1 (10 1/2 ounce) can cream of celery soup
1 cup low-fat chicken broth
1 cup reduced-fat milk
2 tablespoons garlic powder or 2 teaspoons garlic, minced
1/4 cup reduced-fat cheddar cheese, shredded
bacon bits (optional)
2 green onions, chopped (optional)

Steps:

  • Bring about 6 cups of water to boil in a large pot.
  • Put potatoes into boiling water and cover for about 12-15 minutes.
  • Add onions and carrots (and garlic if using fresh) to water, turn down heat to medium and let cook for 6 minutes.
  • Drain water and return vegetables to pot.
  • Mash about half of the potatoes, I like mine chunky but if you want it smoother mash about 3/4.
  • Add in cream of celery, chicken broth, milk (and garlic powder, if using).
  • Let simmer until soup reaches desired thickness, about 10-12 minutes for me.
  • Serve into bowls.
  • Sprinkle with cheddar cheese, scallions and low fat bacon bits (my fiance uses fresh bacon and it does really add to the soup but also the calories lol!).

Nutrition Facts : Calories 503.6, Fat 5.3, SaturatedFat 1.8, Cholesterol 13.1, Sodium 628, Carbohydrate 100.8, Fiber 10.6, Sugar 11.4, Protein 14.3

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