Hugh Fearnley-Whittingstall's Potato Peel Soup


Really creamy soup


  • 200g potato peelings
  • 2 onions
  • 1 bay leaf
  • 500ml chicken stock
  • 500ml vegetable stock
  • 1 tablespoon fresh parsely finely chopped (optional)


  1. Heat the butter or oil in a medium saucepan over a medium-low heat and add the onions, bay leaf and a good pinch of salt. Sauté gently, until the onions are soft but haven’t taken on much colour, about 10 minutes.
  2. Add the potato peelings and give everything a very good stir for a minute.
  3. Pour in the milk and stock, season well with salt and pepper and bring to the boil. Reduce the heat and simmer gently until the peels are very tender – another 10 minutes or so.
  4. Remove from the heat and cool slightly, then purée in a food processer, blender or using a stick blender until very smooth.
  5. Return the soup to the pan and reheat gently. Season well with salt and pepper and stir in the chopped parsley, if using.


Tips and swaps:

Top with bacon or an egg: float a poached egg on each portion and sprinkle the crispy bacon on top of it, if you like.

Chowder-y option: Add a handful of cooked sweetcorn and some leftover smoked fish or cooked ham or bacon.

Parsnip or carrot version: you can use other root peelings as well as potatoes – especially parsnips and carrots. But keep it 50% spud or it can become too sweet. A good pinch of cumin goes well with a multi-root version.

Photo Credit: Jonny Hughes @jonny2love
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