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! 

Ingredients-

2 large or 4 medium onions

500g potato peelings

60g butter

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)

Enjoy!