Potato soup using potato peelings

So you've peeled a load of spuds for a Sunday roast; how about using those peelings to make a potato soup for the starter (or to freeze and save for another day).

Keep the peelings in cold water until ready to use (and you do need to use them within a day). Then simply add to a saucepan;

A fried onion with 200g of potato peelings (about 5 spuds worth) and 500mls of vegetable stock (see my blog on vegetable stock made form left over beggie peelings), 1 bay leaf, 500mls of milk (skimmed is fine but for luxury use full fat or even full fat and some double cream - I'd suggest 300mls milk to 200mls cream), salt and pepper to taste.

Now bring to boil and simmer until peelings are tender.

Liquidise and serve - no need to strain.

Yum!