Image by Krzysztof Pluta from Pixabay
Ingredients
- Roast potatoes
- Whatever cooked vegetables you have leftover (e.g. carrots, cauliflower, broccoli)
- Shredded leftover meat
- Stock to cover
- Ground black pepper
- Croutons and grated cheese to serve
Method
- Put your leftover potatoes, meat and vegetables in a suitably sized pan and cover with stock.
- Bring to a boil, then reduce to a simmer for about 10 minutes
- Season with pepper to taste (and any other herbs and spices you like!)
- If you like your soup blended, liquidise with a handheld electric blender.
- Serve the soup in bowls or mugs and top with grated cheese and croutons.