Roast the potato skins:
Preheat your oven to 200°C (400°F). Peel the potatoes, reserving the skins. Lay the skins on a baking tray, drizzle with olive oil, and sprinkle with a pinch of salt. Roast in the oven for about 15-20 minutes or until the skins become golden and crispy. Set aside for later to garnish the soup.
Prepare the soup base:
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, garlic, celery, carrot, and leek. Sauté for about 5-7 minutes, until the vegetables start to soften and become fragrant.
Cook the potato skins:
Add the roasted potato skins to the pot with the sautéed vegetables. Pour in the vegetable broth (or water) and bring everything to a boil. Lower the heat and simmer for about 15-20 minutes, letting the flavors meld together. Taste and adjust the seasoning with salt and pepper.
Blend the soup:
Once the vegetables and potato skins are tender, remove the pot from the heat. Use an immersion blender to blend everything until smooth and velvety. Alternatively, you can transfer the soup in batches to a blender, blending carefully until smooth.
Serve:
Ladle the velvety soup into bowls. Top with the crispy potato peel chips and a dollop of creme fraiche (or sour cream) for richness. Garnish with fresh herbs like parsley or chives for color and extra flavor.
Serve hot, and enjoy.
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