Potato Skin Soup

Most recipes throw away the potato skins. This one makes them the entire soup. The peels get sauteed in butter with chopped onion until tender, simmered in chicken broth, then blended until smooth. The result is a surprisingly creamy, earthy soup with a deeper potato flavor than most potato soups made from the flesh.

Potato skins are where most of the nutrients and a lot of the flavor concentrate. They taste earthier and more mineral-rich than the starchy white interior, and that intensity comes through beautifully in a pureed soup.

Peel generously. You want thick peels with some flesh still attached. Paper-thin peels won’t give the soup enough body.

Chef Tips

• Wash the potatoes thoroughly before peeling. The skins are the star, so any dirt or grit ends up in the soup.
• Blend on high until completely smooth. Potato skins have a fibrous texture that needs thorough blending to become velvety.
• Thin with light cream if the soup is too thick after blending. Start with a splash and stir until you hit the consistency you like.
• Save the peeled potato flesh for mashed potatoes, hash browns, or another recipe. Nothing wasted.

Variations

• Sprinkle with chopped walnuts instead of herbs for a crunchy, nutty garnish on special occasions.
• Add a few cloves of roasted garlic to the pot before blending for extra depth.
• Stir in shredded cheddar and crumbled bacon for loaded potato skin soup.