Potato Peel Soup Recipe by Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall's potato peel soup recipe
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves Serves:
4
Per Serving %RI

Method

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.

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 until the peels are very tender – another 10 minutes or so.

Remove from the heat and cool slightly, then purée in a food processer, blender or using a stick blender until very smooth.

Return the soup to the pan and reheat gently. Season well with salt and pepper and stir in the chopped parsley, if using.

Serve in warmed bowls, topped with fried sage leaves and shards of crisp-grilled bacon, if you like. Finish with a generous grinding of pepper.

 

Tips and swaps

Top with 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.

Recipe © Bloomsbury Publishing

Photography © Simon Wheeler 

Ingredients

20g butter, or rapeseed or sunflower oil

1 large or 2 medium onions, diced

1 bay leaf

About 200g potato peelings (about as much as you’d get from preparing a decent-sized tray of roast potatoes)

500ml whole milk

500ml chicken or veg stock

2 tablespoons finely chopped parsley leaves (optional)

Salt and freshly ground black pepper

To finish (optional)

Fried sage leaves

Crisp-grilled bacon

20g butter, or rapeseed or sunflower oil 1 large or 2 medium onions, diced 1 bay leaf About 200g potato peelings (about as much as you’d get from preparing a decent-sized tray of roast potatoes) 500ml whole milk 500ml chicken or veg stock 2 tablespoons finely chopped parsley leaves (optional) Salt and freshly ground black pepper To finish (optional) Fried sage leaves Crisp-grilled bacon

You may also like

Bengali spiced Potato & Fish Curry

Ditch the takeaway and discover this Bengali spiced potato and fish curry. With soothing coconut milk and a chilli kick, This is a great dish to experiment with spice combinations - don’t be afraid to turn up the heat a little!

  • Prep in: 5 mins
  • Cook in: 30 mins
Aromatic Iranian lamb & potato one pot

Aromatic Iranian lamb & potato one pot

Aromatic Iranian Lamb & Potato One Pot

Bring the taste of Iran home with this aromatic lamb & potato one pot. Featuring the authentic flavours of pomegranate and cumin seeds, this dish is great for entertaining loved ones or to enjoy as an exciting mid-week meal.

  • Prep in: 20 mins
  • Cook in: 1hr 45 mins
Oxford potato soup recipe

Oxford Potato Soup Recipe

Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.

  • Prep in: 10 mins
  • Cook in: 30 mins
One pan Mediterranean roast chicken recipe by Jo Pratt

One Pan Mediterranean Roast Chicken by Jo Pratt

This recipe is great for those looking for an easy, healthy meal. Ty it mid-week, or as a simplified Sunday lunch.

  • Prep in: 10 mins
  • Cook in: 40 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union