Recipe by Mistress of Tea
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 :)
- 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)
Directions See How It's Made
- 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!).