Potato Skin Soup
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 4 | tablespoons |
butter
|
|
| 4 | cups |
chicken broth
|
|
| 1 | x |
sour cream, light
if necessary |
* |
| 1 | x |
parsley leaves
for garnish |
*
|
| 2 | pounds |
potatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 6E+1 | ml |
butter
|
|
| 946 | ml |
chicken broth
|
|
| 1 | x |
sour cream, light
if necessary |
* |
| 1 | x |
parsley leaves
for garnish |
*
|
| 907.2 | g |
potatoes
|
|
Directions
Wash the potatoes carefully and peel, not too thinly.
Put the peeled potatoes in cold water and reserve for other uses.
Cook the chopped onion and potato skins in the butter until they are tender.
Add the stock; bring to a boil.
Remove the soup from the stove and blend on high speed.
Reheat, adding light cream if it is too thick.
Serve sprinkled with parsley or chives.
On special occasions, try a teaspoon of chopped walnuts sprinkled over the soup instead of the parsley or chives.
