Ingredients:
200g clean potato peelings
2 chopped medium onions
500ml whole milk
500ml vegetable or chicken stock
20g butter
1 bay leaf
Seasoning

Method:
1. Cook the onions gently in the butter with the bay leaf until soft.
2. Mix in the potato peelings.
3. Pour in the milk and stock and bring to the boil. Reduce the heat and simmer until the peelings are soft (around ten minutes).
4. Allow to cool before blending until smooth.
5. Reheat the soup gently and season well.
6. Serve in warm bowls. Suggestions for serving: fried sage leaves, crispy bacon or fresh parsley leaves.

Notes:
This soup freezes well.
You can use leeks or spring onions instead of the onions. The butter can be replaced with rapeseed oil.

This recipe is courtesy of Hugh Fearnley-Whittingstall as part of the LoveFoodHateWaste campaign. See more recipes on www.lovefoodhatewaste.com