Soup

3 c. potatoes, peeled and cubed
1 ham bone or one thick slice of ham
6 c. chicken stock (or 6 c. water a 6 chicken bouillon cubes)
3 c. sliced leeks (white only) or green onions, chopped
1 c. heavy cream
1 t. salt
1/8 t. black pepper, freshly ground
3 T. minced chives

Combine in large stock pot chicken stock, potatoes, ham bone and leeks. Simmer over medium heat for 30 minutes. Puree the soup with hand blender or food processor. Over low heat, add cream to purred mixture. Season with salt and pepper. Chill. Serve in chilled soup bowls with chives on top. (May enjoy hot, as well–we do!)

Grocery List
potatoes
leeks
ham
heavy cream
chicken stock
salt
pepper
green onions (for chives)

Approximate Cost: $4.57

1 leek, washed in warm water, dark green cut off and thrown away, rest chopped
1/2 medium onion, chopped
4 medium potatoes, peeled and cubed
4 c. hot water
4 chicken bouillon cubes
1 stick butter
1 c. milk
1 t. salt
1/4 t. pepper

Melt 5 T. butter in stock pot. Sauté chopped leeks (light green and white parts only) and onions for 10 minutes over medium heat. Add hot water and bouillon cubes, potatoes, salt and pepper. Simmer over medium high heat for 25 minutes. With a potato masher, mash the mixture in the pot until the potatoes are chunky, not completely mashed. Add milk and rest of butter (3 T.) with heat on low, cook for 5 minutes more.

Grocery List
leek
potatoes
onion
pepper
salt
butter
milk
chicken bouillon cubes

Approximate Cost: $4.22

1 lb. mushrooms
1/2 c. chopped shallots
2 cloves chopped garlic
2 stalks chopped celery
1/2 c. unsalted butter, divided
1/2 c. flour
6 c.hot chicken broth
1/2 c. dry cooking sherry
3/4 c.whipping cream
1/4 t. cayenne pepper (opt)
1/2 t. salt
1/8 t. pepper

Finely chop, half the mushrooms. Slice the remaining half. Sauté shallots, celery, and garlic in half the butter until tender. Add finely chopped mushrooms and sauté until tender, but not brown. Add flour and stir with a wooden spoon until a smooth paste has formed. Reduce heat and cook for three minutes, stirring constantly. Gradually add hot chicken broth, stirring constantly with a whisk. Bring to a boil and simmer 10 minutes. In a separate pan, sauté the sliced mushrooms in remaining butter. Add cooking sherry. Cook until liquid is reduced by approximately half. Add sliced mushrooms to the soup. Simmer 10 more minutes. Add whipping cream and season to taste with cayenne, salt and pepper. Cool completely and freeze, using freezer bag method.

On the serving day, thaw soup to slushy consistency. Place in sauce pan and heat through, but do not allow soup to boil. From Don’t Panic More Dinner’s in the Freezer.

Grocery List
mushrooms
shallots
garlic
celery
unsalted butter
flour
chicken broth
dry cooking sherry
whipping cream
cayenne pepper (opt)
salt
pepper

Approximate Cost: $5.35