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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 4 |
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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 :) Ingredients:
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:
1. Bring about 6 cups of water to boil in a large pot.
2. Put potatoes into boiling water and cover for about 12-15 minutes.
3. Add onions and carrots (and garlic if using fresh) to water, turn down heat to medium and let cook for 6 minutes.
4. Drain water and return vegetables to pot.
5. Mash about half of the potatoes, I like mine chunky but if you want it smoother mash about 3/4.
6. Add in cream of celery, chicken broth, milk (and garlic powder, if using).
7. Let simmer until soup reaches desired thickness, about 10-12 minutes for me.
8. Serve into bowls.
9. 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!).
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