leftover cooked potato soup

Leftover cooked potatoes will turn a simple bouillon stock into a rustic shepherd’s soup.That you can enrich with minced meat, strips of bacon, cooked ham, mussels etc.

how to boil potatoes in skin

2 (out of 3)





This dish is part of meal 4, the second edition on preparing comfort food. For your days off on a camp site, clamping, holiday home or boat. Where you presumably have less tools and utensils. At hand. Furthermore potatoes should be part of your outdoor meal plan. They are such easy ingredients. Especially when  you buy small and ferm potatoes. That after a wash and a good soak in water, will cook, blanch or grill faster. As you might have noticed; I do keep potatoes in their skin. They have lots of vitamins and taste. And the latter will even get better. When you have leftovers the next day. That you use for a Potato Sandwich or a Shepherd Soup. This post is about this good soup. That is both nutritious and full of taste


  1. 6 cooked potatoes (with skin)
  2. 2 tomatoes 
  3. 1 red onion
  4. 1 carrot
  5. 2 celery sticks
  6. 1 knob of Garlic
  7. 200 grams of minced meat
  8. 2 tbs. of olive oil
  9. 1 cube of chicken stock
  10. salt & pepper

alternative ingredients


Minced meat ☜☟☞ strips of bacon, cubes of cooked ham, mussels, shrimps, cubes of chicken breast or thin slices of smoked chicken

a cube of chicken bouillon stock ☜☟☞ a cube of vegetable bouillon stock



  • a Knife
  • a Spoon
  • a Cutting Board
  • a Saucepan
  • another pan or baking tin


  1. Fill sauce pan with water
  2. Place upon grill, bbq or makeshift fire pit
  3. Boil water
  4. Remove from heat
  5. Carefully add cube to boiling water
  6. Tet it dissolve with the help of your fork
  7. Let bouillon rest
  8. Cut the onion, potatoes, carrots and celery sticks into cubes
  9. Take the other pan or baking tin
  10. Pour oil in pan or tin
  11. Place it on the grill, bbq or fire pit
  12. Add minced meat
  13. Stir well, so your meat will not stick to the bottom of the pan or tin
  14. In case this is about to happen, pour in some more oil
  15. And stir well
  16. Add vegetables and onion that you sliced & diced
  17. Stir well, again
  18. Remove the skin of  the knob of garlic
  19. Cut the naked knob into tiny, tiny cubes
  20. Add its pulp to the pan or tin
  21. When the cubes of carrots show off with this glazing outlook, add some bouillon stock with care
  22. Make sure you do not get burned by popping hot oil. The combination of fat and oil might pop by the addition of bouillon
  23. Furthermore add more bouillon stock. Until all meat & veggies are just about covered with bouillon stock
  24. Stir now and then
  25. Wash tomatoes
  26. Cut them into small chunks
  27. Add chunks to the pan or tin
  28. Try and taste the biggest  carrot cube
  29. When this cube has been cooked
  30. Your soup is ready to be served  
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