Potato Soup

Dished this up for St Patrick's Day (a day early, ain't got time tomorrow). I've made Leek and Potato soup before that was bland. This time I roasted too many potatoes the night before cut up very small. Sweated leek, celery and onion in lots of butter for about 15 minutes in stock pot, addedchicken stock and 2/3 potatoes. Simmered for 30 minutes. Blended, added the remaining potatoes. Dished up with crunchy bacon, tasty cheese and chives. Tasted beautiful- like a loaded jacket potato. Even my 6 year old boy polished his off. Can't wait for lunch tomorrow (soup always tastes better reheated).

Hearty Vege Soup

Start bacon hock first (simmer in separate pot of water, 1 bay leaf 4 cloves, 8 pepper corns for 2 hours, then cut up meat and add to soup).

King Hearty Vege Soup Mix, some water from bacon hock pot (skim the fat), 2 cups of beef stock and some water.
Add whatever is in the vege bin of the fridge:
Grated potato and/or cubed potato
Celery and some of the celery leaves
Carrot
Pumpkin
Parsnip
Courgette
Leek that has been cooked in frying pan gently

Simmer for 2 hours
S & P to taste.
Tastes even better reheated the next day.

Easy to freeze. (Remember when freezing, use clean containers, don't fill all the way to the top to allow for expanding, leave lids off, leave on bench until room temperature before putting in the freezer).

If the soup is too watery, grate a potato into it.
When reheating from fridge it might have thickened up over night so add a splash of water.
When reheating from the freezer: microwave it until piping hot, or microwave for a minute if it is stuck in container then simmer in a pot.