A quick, easy, and comforting soup that tastes like a loaded baked potato, featuring olive oil, garlic, leeks, and potatoes, topped with crispy potato skins.
1: Place your veg scraps in a pot and top with 4-6 cups of water. Bring to boil and lower the heat to a simmer.
2: In another pot, add the olive oil over medium heat. Warm through for 15 seconds then add the onions and cook until translucent.
3: Add a pinch of salt, the potatoes and thyme. Stir to mix and cook for 5 minutes on medium low.
4: Add the garlic and leeks and mix to combine.
5: Strain your simmering stock and add the liquid to your potato leek mixture. Bring to a boil and then lower to a simmer. Simmer until the potatoes are super tender, about 15 minutes.
6: In a small pan, add the veg oil and heat over medium low.
7: In a small bowl, add some of the reserved potato skins, maple syrup, soy sauce, smoked paprika and corn starch. Toss to evenly coat.
8: Carefully place the potato mixture in the veg oil and cook for 3 minutes, or until golden brown. Place on a paper towel and sprinkle with flakey salt.
9: Pulse the soup using a hand blender or normal blender, being careful not to over mix.
10: Add the coconut milk and lemon juice to the soup and taste for seasoning. Serve topped with crispy potato skins and sliced chives.
