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.