Potato Skin Soup Recipes

October 09, 2023 Post a Comment

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The Swervin' Ervins The Candid Cook Potato Skin Soup (Loaded) from swervinervins.blogspot.com

Description

Potato skin soup is a delicious way to use up potato skins that would otherwise go to waste. It's a hearty, warming soup that's perfect for a cold winter day. The soup is made with potato skins, vegetables, and spices, and can be customized to suit your taste. It's a great way to get more nutrients into your diet, as potato skins are packed with vitamins and minerals.

Prep Time

Preparation time for potato skin soup recipes is around 15-20 minutes. This includes peeling the potatoes, chopping the vegetables, and measuring out the ingredients.

Cook Time

The cook time for potato skin soup recipes is around 30-40 minutes. This includes cooking the vegetables, adding the potato skins, and simmering the soup until it's thick and creamy.

Ingredients

For this recipe, you'll need: - 4-5 large potatoes (skin on) - 1 onion, chopped - 2 cloves of garlic, minced - 2 carrots, chopped - 2 stalks of celery, chopped - 1 tablespoon of olive oil - 4 cups of vegetable broth - 1 teaspoon of dried thyme - Salt and pepper to taste - Fresh parsley for garnish

Equipment

To make this recipe, you'll need: - Large soup pot - Cutting board - Knife - Measuring cups and spoons - Wooden spoon - Immersion blender (optional)

Method

1. Wash and peel the potatoes, reserving the skins. Cut the potatoes into small cubes and set aside. 2. In a large soup pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent. 3. Add the carrots and celery and cook for a few minutes until they begin to soften. 4. Add the potato skins and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potato skins are tender. 5. Use a handheld immersion blender to blend the soup until it's smooth and creamy. If you don't have an immersion blender, you can transfer the soup to a blender and blend in batches. 6. Return the soup to the pot and add the cubed potatoes and thyme. Season with salt and pepper to taste. 7. Simmer the soup for another 15-20 minutes, or until the potatoes are tender. 8. Garnish with fresh parsley and serve hot.

Notes

- If you don't have vegetable broth, you can use chicken broth or water instead. - You can add other vegetables to the soup, such as bell peppers or zucchini. - For a creamier soup, you can add a splash of heavy cream or coconut milk.

Nutrition Info

This recipe makes around 6 servings. The nutrition information per serving is as follows: - Calories: 175 - Fat: 3g - Carbohydrates: 33g - Protein: 4g - Fiber: 4g - Sodium: 450mg

Recipes FAQ

Q: Can I make this recipe ahead of time? A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3-4 days. Reheat it on the stove or in the microwave before serving. Q: Can I freeze this soup? A: Yes, you can freeze the soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw it in the refrigerator overnight before reheating. Q: Can I use sweet potato skins instead of regular potato skins? A: Yes, you can use sweet potato skins instead. They will add a slightly sweeter flavor to the soup.

Recipe Tips

- Use organic potatoes if possible, as conventionally grown potatoes are often heavily sprayed with pesticides. - Don't overcook the soup, as this can cause the potatoes to become mushy. - Use a high-quality vegetable broth for the best flavor. You can make your own vegetable broth by simmering vegetable scraps in water for a few hours.