Easy, Frugal Potato Peel Soup
As cheapskate cooks, one of our goals is to never ever waste food. Over the years, this meant I saved all the onion skins and celery leaves and simmered them into vegetable broth. I whirred carrots tops together with garlic and nuts and made pesto. I scraped the dregs of the pizza sauce into the marinara sauce for spaghetti.
Sometimes these food-saving practices failed epically. Like when I tried blending leftover sauteed vegetables into a smoothie. DO NOT TRY THAT. You’re probably a smart person who knows how fantastically that would not work.
Sometimes I found a winner. Like this potato peel soup.
Normally, I don’t recommend peeling potatoes. You are a busy frugal cook, and you likely don’t have the time or desire to obsess over potato peels. Besides, they add fiber. Why take them away?
However, sometimes, for some dishes, we end up peeling potatoes.
When you do, make some Potato Peel Soup. It’s like Potato Soup, but basically FREE. You still get the flavor of potato soup, but now you’ve stretched those potatoes into 2 meals – whatever fussy recipe that required peeled potatoes, and this soup.
As a bonus, this recipe is one of those real food gems that cost pennies and can be gluten-free, dairy-free, egg-free, vegetarian, vegan, and paleo.*
But you can also sprinkle it with shredded cheese and crumbled bacon.
So it’s perfect.
*If you’re the type of paleo that eats potatoes.
If I make this with homemade chicken or vegetable broth – which is essentially free – this soup costs around 25 cents per serving. Great deal!
Easy potato soup made with leftover peels instead of whole potatoes. Vegetarian, Vegan options, Gluten-free, Dairy-free options, and Paleo
- 2 tbsp butter or oil
- 1 cup onion, chopped
- 1 cup carrots, chopped (optional)
- 1 1/2 cups potato peels (yellow or new potatoes work best)
- 1 bay leaf
- 2 1/2 cups vegetable or chicken stock
- 2 cups milk or cream (almond milk works great!)
- Salt, to taste
- Pepper, to taste
In a medium-size pot, heat butter or oil.
Add onion (and carrots, if using) to pot and saute, stirring frequently until onion is translucent.
Stir in potato peels, stock, and bay leaf.
Cover and simmer for 20-30 minutes, until carrots are soft.
Remove from heat. Stir in milk or cream, and let soup cool slightly.
Use an immersion blender to puree the soup, or blend it in batches in a countertop blender (only fill the blender halfway - hot liquids expand then explode and make a terrible mess. Ask me how I know). You can also leave the soup as is! Whatever works for you.
Top as desired and serve warm with salad, steamed veggies, crackers, or bread.
If you want more veggies in your soup, add cauliflower or more carrots. If you want to add something green, like broccoli or spinach, cook them separately, then add them to the soup after blending. Blending the greens with the soup results in a color that's pretty off-putting.
Try this Soup with:
- 5-Minute Egg & Cheese Muffins – Pop them into the oven while the soup is simmering!
- 4-Ingredient Sausage – The cleanest, cheapest sausage you’ll ever eat. Goes perfectly with potato soup.
- Easiest Bread You’ll Ever Make – Serve it alongside this soup for a cozy, cold-weather dinner.
- The Only Beef You Have to Make – The easiest way to add clean, frugal protein to this soup.
Other Ways to Use Leftovers:
- Easy Frittata
- 1-Bowl Sweet Potato Bread
- Macaroni & Cheese 4 Ways
- 1-Bowl Banana Bread
- Easy Slow-Cooker Marinara Sauce
- Chocolate “Juicing” Muffins
- The Easy Way to Freeze Fresh Tomatoes
- How to Make Cheap Smoothies (or How to save fruits and vegetables for smoothies)
If soup isn’t your thing, try these fun, roasted potato peels!
Have you seen this frugal holiday list yet? It includes a bunch of ways to use the leftovers from holiday meals.