Potato peel soup is a soup that has been eaten in many countries that grow potatoes during a famine. This recipe is my grandmothers recipe; how she made it at the time around ww2. Sometimes she also added little pieces of meat, old bread, carrots or beets; what she could get hold off. She used fresh milk from her cows, and the herbs added ranged from parsley, dandylion, thyme, or what was available at the moment.

It is now a bit forgotten; what a shame! Potato peels are very nutritious and healthy! And it’s perfect if you want to reduce your waste, or want to increase the size of your wallet.

If you are as bad at peeling potatoes as I am; you are in luck! This recipe requires thick peels. *cough* I managed to get 200 grams of potato peels from 500 grams of potatoes for this recipes *shame* *blush* * cough* (please don’t tell my bomma she will disown me, thick potato peels make her mad after going through the war; if she finds out I’m telling people that they should peel thick for HER recipe she is gonna make me ded)

Be sure to wash the potatoes thoroughly before peeling. Store the potato peels in the fridge if you need to; in a wet cloth and no longer then 1 day.

With this potato peel soup I served egg and bacon muffins. You can find the recipe HERE. You can serve these egg bacon muffins IN the middle of the soup for a more festive effect!