Every time you peel a potato, you’re throwing away some of the best of it. The skin is where much of the flavour lives – and, in this soup, it becomes something close to magic.
Australia wastes an estimated 7.6 million tonnes of food a year, and a big share of it comes from our own kitchens. Potato peelings are one of the easiest wins. Rather than tipping them into the compost, simmer them with onion, milk and stock and you get a silky, deeply savoury soup that tastes, remarkably, like mushrooms.
The recipe comes from British food writer and waste warrior Hugh Fearnley-Whittingstall, and it’s a brilliant way to use the mountain of peelings left over after a Sunday roast or a big family lunch.
“I understand that this might be a tough sell. But bear with me because it’s miraculous. There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches. Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.”
Hugh Fearnley-Whittingstall
Potato peel soup
Serves: 4 | Prep: 10 minutes | Cook: 25 minutes
Ingredients
- 20g butter, or canola or sunflower oil
- 1 large or 2 medium onions, diced
- 1 bay leaf
- About 200g potato peelings (from well-scrubbed potatoes)
- 500ml full-cream milk
- 500ml chicken or vegetable stock
- 2 tablespoons finely chopped parsley (optional)
- Salt and freshly ground black pepper
To serve (optional): fried sage leaves, crisp-grilled bacon
Method
- Heat the butter or oil in a medium saucepan over medium-low heat. Add the onions, bay leaf and a good pinch of salt. Sauté gently for about 10 minutes, until the onions are soft but haven’t taken on much colour.
- Add the potato peelings and give everything a very good stir for a minute.
- Pour in the milk and stock, season well with salt and pepper and bring to the boil. Reduce the heat and simmer gently for 10 minutes or so, until the peels are very tender.
- Remove from the heat, fish out the bay leaf and cool slightly. Purée in a food processor or blender, or with a stick blender, until very smooth.
- Return the soup to the pan and reheat gently. Season to taste and stir in the parsley, if using.
- Ladle into warmed bowls and top with fried sage leaves and shards of crisp bacon, if you like. Finish with a generous grinding of pepper.
Tips and swaps
- Top with an egg: Float a poached egg on each bowl and scatter the crispy bacon over the top.
- Make it chowder-style: Stir in a handful of cooked corn kernels and some leftover smoked fish, ham or bacon.
- Try a parsnip or carrot version: Other root-vegetable peelings work too, especially parsnip and carrot. Keep it at least 50 per cent potato or it can become too sweet. A good pinch of cumin suits a mixed-root version.
- Save peelings for later: Not making soup today? Pop clean peelings into a zip-lock bag in the freezer and add to it until you have enough.
Frequently asked questions
Can you eat potato peel?
Yes. Scrub potatoes well before peeling, and discard any peel that is green or sprouting – that part can taste bitter and shouldn’t be eaten.
Can I make potato peel soup vegetarian?
Absolutely. Use vegetable stock and skip the bacon; the fried sage leaves give plenty of crunch and flavour.
How long does it keep?
Store it in an airtight container in the fridge for up to three days and reheat gently.
Recipe and images from River Cottage: Love Your Leftovers by Hugh Fearnley-Whittingstall, published by Bloomsbury.