METHODBring the stock to the boil then add the left over roast potatoes.
Simmer for 5 minutes then blitz in a blender until smooth.
Add the crème fraiche and whisk well.
Pour the hot soup over the diced left overs and sprinkle some Maldon Sea Salt on top to taste.
Roast Potato Soup with Maldon Sea Salt – a great way to use up leftovers!
Serves: 4
Preparation: 10 mins
Cooking: 15 mins
200g Albert Bartlett Rooster Potatoes
1.5L stock (made with turkey bones)
4 tbsp crème fraiche
Diced leftover turkey
chipolatas and vegetables