Cheesy Potato Soup

6 tbs margarine (divided... will use 3 tbs first... then the other 3 tbs melted)
1 cup onion diced
1 tsp garlic powder
6-8 whole potatoes peeled and cubed
2 1/2 cups milk
3 Tbs flour
8 oz cheddar cheese (or parmesan) grated
Parsley (optional)
salt to taste
pepper to taste

This soup is great by itself, but also a nice way to use up leftovers as stir-ins. I have added ham, broccoli, chicken, peas, and bacon to make this a very versatile freezer staple.


Melt first 3 tbs margarine in a large pot. Add onions, cooking until soft. Add potatoes and enough water to barely cover. Cook, covered, until potatoes are tender (15 - 20 minutes).  Do not drain!  Slightly mash the potatoes, then add milk.

In a small bowl, combine 3 tbs melted margarine & flour mixture, then add to pot, stir over low heat and cook until thickened... Add cheese, and stir until smooth. Heat, but do not boil. Add garlic, parsley and salt and pepper to taste.  If you have add in's be sure to add those too.  My favorite is crisp bacon and green onions on top!

To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze. Or Freeze in containers as well.

To serve: Reheat in microwave or over low heat on the stovetop, stirring constantly to keep from burning. Add in any additional ingredients and heat through.

Chicken Pot Pie

4 potatoes diced, (cook partially in microwave with a little water)

½ tsp thyme
1 ½ tsp sage
1 tsp salt
1/8 tsp pepper


¼ cup butter
¼ cup flour
1 cup water
1 tsp chicken base

1 cup milk
2 cup cooked chicken diced
1 bag frozen mixed veggies (16oz)

Pastry Topping:
1 cup flour
½ tsp salt
1/3 cup soft butter
3-5 tbs water COLD
2 tbs milk

Cook potatoes until starting to soften.

Meanwhile, melt butter in medium saucepan. Add flour and cook over medium heat 1 minute, stirring constantly. Add water, chicken base, 1 cup milk, and seasonings and bring to a boil. Cook, stirring, until thickened. Stir in chicken, frozen veggies, and potatoes. Pour into a 13x9 dish

To prepare pastry (last 5 ingredients), mix flour and salt in small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle with water and toss with a fork until moist. Press into a ball. Roll out onto well- floured surface. Lay over top of chicken ingredients in pie pan. Cut several slits for steam and flute edge. Brush top of crust with milk. Place pie pan onto another baking pan because dish almost always runs over.

Alternatively I also like to make this with a biscuit topping instead of the pastry crust!  It is a bit more filling this way and the kids love it!

Bake at 450 for 20 minutes.

Freezes wonderfully! Just dump your pot pie mixture into large ziplocks.... Lay flat to freeze... Easily double or triple the recipe and put a few in the freezer.  Use leftover chicken or turkey!

To save time you can also use a pre made pie crust (pillsbury in the red box is wonderful!)