Here are some of her suggestions on a soup that fits ... vegetable scraps from pot and add peeled potatoes. Simmer for about 30 minutes until bamboo skewer enters potato easily.
You can make this soup with leftover roast butternut squash or pumpkin, reducing the simmering time to 15 minutes, just so the potato is cooked through.
Take 3 ladlefuls of the cooked soup (around 450g/1lb) and transfer to a large bowl or jug. Using a stick blender, blitz to a purée then return to the slow cooker pot and mix thoroughly to thicken ...