Ok- I know this might not sound particularly appealing but this soup is amazing! If you’re anything like me you’ll agree that the best part of a jacket potato is the skin! So this recipe is making the most of all the flavour (and goodness!) we usually discard from our potatoes by peeling them!!
I kept a bag of peelings in my freezer and kept adding to it until I had enough to make a large pan of this! You just need to make sure you wash the potatoes before peeling them (otherwise your soup will end up gritty!)
It’s got a somewhat mushroomy flavour- delicious.
You can use carrot and parsnip peelings too (alongside the potato) but it tastes best when it’s just potato!
2 large or 4 medium onions
500g potato peelings
2 bay leaves
1 & 1/2 pints vegetable or chicken stock
1 & 1/2 pints milk
Salt and pepper
Dice the onions
Melt the butter in a large pan
Add the onions
And the bay leaves and cook on a medium-low heat for around 10mins
Add the potato peelings and stir through
Add the stock
And the milk. Bring to the boil then simmer for 10mins
Remove the bay leaves and add a little salt & pepper
Blend until smooth (well as smooth as you can- it’s likely to still have small bits)