2-3 russet potatos, peeled and diced, save skins and set aside ( I used two, they were small so if I had an extra one I would have used that)
1/2 onion diced
1-2 tsp of dried thyme
1-2 stalks celery
1/2 cube Knorr chicken bullion cubes ( these are the soft kind
3.5 cups of water
1tbsp of butter or olive oil. Since I didn’t have cream I used butter.
1/4 cup whole milk or 2% or cream if you afford it
Pepper about a tsp, and salt to taste
Optional, parsley and bacon bits
Add everything to slow cooker except salt, skins and milk.
Cook on low for 6-8 hours. Blend with an immersion blender until mostly smooth. Stir in salt to taste, more pepper if you want and milk.
Potato skin Croutons or Soldiers ( soldiers seems more appropriate as they are more stand at attention looking)
Soak potato skins in cold water in fridge until an hour before your soup is done.
Preheat oven to 425. Remove and blot dry with clean dish towel. Place in bowl and and coat with about 1-2 tablespoons of olive oil. Place on baking sheet spreading them out a bit. I only used the skin of one potato so if you want more you’ll need to do another sheet pan. Bake at 425 for 20-30 minutes until crispy and brown. You may need to turn them half way remove smaller peels so they don’t burn. Remove from oven and immediately sprinkle with salt and if you like other seasonings like dried herbs or chili pepper.
Ladle soup in bowl, standing the skins up along the edge of the bowl. Totally optional but I sprinkled bacon bits and parsley on mine and should have spooned some plain Greek yogurt or sour cream on top.
AkaminaKishinena
Clever to use skins to make croutons!
Really only have eyes for your adorable bowl! It’s so cute.
leperbacon
You are so clever to make potato skin croutons! You should market that idea!
3 Comments
Potato soup 3.5 servings
2-3 russet potatos, peeled and diced, save skins and set aside ( I used two, they were small so if I had an extra one I would have used that)
1/2 onion diced
1-2 tsp of dried thyme
1-2 stalks celery
1/2 cube Knorr chicken bullion cubes ( these are the soft kind
3.5 cups of water
1tbsp of butter or olive oil. Since I didn’t have cream I used butter.
1/4 cup whole milk or 2% or cream if you afford it
Pepper about a tsp, and salt to taste
Optional, parsley and bacon bits
Add everything to slow cooker except salt, skins and milk.
Cook on low for 6-8 hours. Blend with an immersion blender until mostly smooth. Stir in salt to taste, more pepper if you want and milk.
Potato skin Croutons or Soldiers ( soldiers seems more appropriate as they are more stand at attention looking)
Soak potato skins in cold water in fridge until an hour before your soup is done.
Preheat oven to 425. Remove and blot dry with clean dish towel. Place in bowl and and coat with about 1-2 tablespoons of olive oil. Place on baking sheet spreading them out a bit. I only used the skin of one potato so if you want more you’ll need to do another sheet pan. Bake at 425 for 20-30 minutes until crispy and brown. You may need to turn them half way remove smaller peels so they don’t burn. Remove from oven and immediately sprinkle with salt and if you like other seasonings like dried herbs or chili pepper.
Ladle soup in bowl, standing the skins up along the edge of the bowl. Totally optional but I sprinkled bacon bits and parsley on mine and should have spooned some plain Greek yogurt or sour cream on top.
Clever to use skins to make croutons!
Really only have eyes for your adorable bowl! It’s so cute.
You are so clever to make potato skin croutons! You should market that idea!