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.