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You need only a few leftover roast potatoes – or parsnips if you routinely add them to your roasts – to make a heartening soup for very cold weather.

Serves 4

6 roast potatoes or parsnips, cut into cubes

1 large onion, chopped

600ml/1 pint milk

600ml/1 pint chicken or beef stock

salt and freshly ground black pepper

Put the potatoes or parsnips, onion, milk and stock in a pan and bring to the boil. Simmer for about 20 minutes, then cool slightly and liquidise until very smooth. Reheat gently, season to taste, and serve in large bowls, with maybe some chopped fried bacon to make more of a meal of it.