Lpink, I freeze Loaded Baked Potato Soup (Sharon's) with no problems. It's made with milk and uses a roux. I don't freeze green onions/leeks so that ingredient may give a less than ideal result if frozen. But, if the potatoes are not good - your final product (soup) won't be any better than the ingredients used to make the soup. :( Potatoes are cheap, maybe start over with fresh good quality potatoes? /tricia

I bought a 50 lb bag of potatoes at the farm and I have been trying to find 50 ways to use them on my blog.. I cut them with fall shaped cutter, tossed them in oil and s and p and baked till browned.. I intend to do them with star cutters for Christmas. The gkids loved them.. So many excellent potato recipes from all of you here..thank you! Here is a link that might be useful: LOTS of POTATOES...

Wild Mushroom Flan 3 T Unsalted butter -- Plus extra for greasing ramekins 8 Oz Mixed mushrooms, such as shiitake, cremini, and oyster 2 Medium Garlic cloves -- minced 1 1/2 Tablespoons Flat leaf parsley -- divided 1 1/2 Cups Heavy cream 6 Large Eggs 1/2 Cup + 2 Tbls. Grated Parmesan cheese -- divided Preheat oven to 350� F. Butter 6 (1/2 cup) ramekins, souffles, or custard cups. Line them with rounds of parchment or waxed paper cut to fit bottoms. Butter the paper. Place ramekins in a baking pan large enough to hold them in a single layer. Clean mushrooms. Remove and discard stems from shittakes. Slice all mushrooms into bite-size pieces. Melt 3 tablespoons butter in a large, heavy skillet over medium-high heat. When hot, add mushrooms and cook, stirring only occasionally so they have time to obtain a browned exterior. NOTE If you are doubling the recipe, brown the mushrooms in batches, so they don't steam. The browned outside is important to the final flavor of the dish. When liquid has evaporated, add garlic, and cook, stirring one minute more. Stir in 1/2 teaspoon salt and several grindings of black pepper, and 1 1/2 T parsley. Divide mushrooms evenly among the ramekins, covering bottom of each ramekin with some of the mixture. In a mixing bowl, whisk together cream, eggs, 1/2 cup Parmesan, 1/4 teaspoon salt, and several grindings of black pepper, until well mixed. Transfer cream mixture to a 2-cup or larger, measuring cup with a spout, and divide equally among the ramekins, filling them almost to the top. Pour enough hot water into the baking pan to come half way up the sides of the ramekins. Carefully place pan on center rack of preheated 350� oven. As flans bake, they will puff up. Bake until they are set and a small- sharp knife inserted into centers comes out clean - about 25 - 35 minutes. Using pot holders, remove ramekins from the pan and place on a cooling rack for 5 minutes. Flans will deflate as they cool. Loosen edges with a small sharp knife, then invert flan and remove and discard paper. Place one flan on each of six salad plates and sprinkle with some Parmesan cheese. NOTES: Flans can be baked one day ahead. Cool, cover with plastic wrap and refrigerate. Bring to room temperature and reheat, uncovered on a baking sheet in a preheated 350� oven for 10 - 15 minutes. Posted by Sue (cookingrvc) Broccoli Puff 2 10\-oz packages frozen chopped broccoli 1c Bisquick 1c milk 2 eggs 1/2 tsp salt 1c shredded cheddar cheese Preheat oven to 325 �. Butter 1\-1/2 qt casserole. Cook broccoli as per directed on package, drain and cool. Beat Bisquick, eggs and salt until smooth. Stir in broccoli and cheese. Pour into casserole, bake 1 hour or until knife inserted in center comes out clean. Serves 6 Variation: Substitute 2 10 oz packages frozen corn or 2 10 oz packages of spinach for the broccoli Source: General Mills, Inc. Broccoli Cheddar Cups 10 ounce package ready-to-bake biscuits 2 c chopped, cooked broccoli 5oz cheddar cheese, shredded 1/2 c diced tomato, seeded 1/4 c sliced green onions 1T plus 2 tsp butter, melted Preheat oven to 400F. Roll each biscuit into a 4" diameter circle, press each in a non-stick muffin tin or ramekin, to form a crust. In small mixing bowl thoroughly combine remaining ingredients and spoon into each biscuit-lined cup. Partially fill any empty cups with water to prevent burning and warping. Bake 10 minutes or until biscuits are golden brown. Makes 10 Corn and Wild Rice Pudding Recipe courtesy Emeril Lagasse, 2000 Serves: 6 to 8 servings Ingredients 2 eggs 1 egg yolk 1 cup heavy or whipping cream 2/3 cup milk 4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn 1 cup cooked wild rice 3 scallions, finely chopped or 1/3 cup finely chopped scallions 1 1/2 teaspoons salt 1/2 teaspoon cayenne pepper 1/8 teaspoon grated fresh nutmeg 1/2 tablespoon butter Directions Preheat oven to 325 degrees F. In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well. Grease a 7 by 11 or 8 by 12\-inch casserole (or 8 ramekins or custard cups) with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top. Serve warm. Spinach Casserole Source: Lee Buchanan 1 medium onion, chopped 1/2 lb sliced mushrooms 2 T oil 4-10 oz packages frozen chopped spinach, thawed and well drained 1 can cream of mushroom soup 2 c grated sharp cheddar cheese, divided Salt & pepper to taste In oil, saute the mushrooms and onions until half cooked. Add spinach, soup and 1 cup cheese, season with S&P. Cook until cheese is melted. Pour mixture into casserole dish or individual ramekins, sprinkle with remaining cheese. Bake 30 minutes at 350F. Here is another, I haven't made this one yet, it's from my "to try" file, not sure of the source. Fresh Corn Custards 3 c fresh corn kernels (about 6 ears) divided 2 c 2% reduced fat milk 1/2 tsp salt 1/4 tsp black pepper 4 large eggs, lightly beaten cooking spray fresh chives (optional) Preheat oven to 350F. Bring 2 c corn and milk to a simmer in large saucepan over medium heat. Cook 20 minutes, cool. Pour corn/milk mixture into blender or food processor, process until smooth. Strain mixture through a sieve over large bowl. Discard solids. Add salt, pepper and eggs to corn mixture, stir well with whisk. Divide remaining 1 c corn kernels evenly among 6 ramekins generously coated with cooking spray, top each with 1/3 cup corn/egg mixture. Place ramekins in a 13 x 9 inch pan and add hot tap water to a depth of one inch. Bake at 350 for 30 minutes or until center is set. Remove ramekins from pan, cool 5 minutes on a wire rack. Invert custards onto serving plates, garnish with fresh chives. Linda

I learned early cooking skills from my Grandmother and Dad. Can't remember NOT kknowing how to make veggie/beef, turkey/noodle, split pea (later called Exorcist soup) and navy bean. I consider all of these "dump" recipes... no precise ingredients or amounts necessary. BUT Nana always said a bay leave was essential. Turkey soup... neck and carcass simmered in water for stock. Add some celery, onions & carrots. Add noodles (or whatever pasta you like) near the end. Season & eat. Veggie/beef... brown beef (I like mine cut to bite size) & bones then cover with water. Add celery, carrots, onions, and bay leaf. Some kinda tomato product... crushed, diced, even sauce will work. Cabbage, if ya have it... once used box of little frozen brussell sprouts. Any left-over veggies from fridge or a few handfuls of frozen... corn, green beans, peas. She always added a big handful of barley and navy beans. Didn't usually add potatoes... they got mushy. She also made somethhing she called "Canadian Stew"?!? We're NOT Canadian and have NO idea where she came up with recipe. Like veggie/beef except EVERYTHING in it is BIG. Big hunka beef (like for pot roast), celery and carrots only cut in half. Onions either halved or a bunch of small ones. Some kinda tomato produce, bay leaf (of course), covered with water and simmered till meat was about falling apart. She'd add potatoes during last 20-30 miinutes so didn't get mushy. She ALWAYS made home-made bread with this. The meat and veggies went oon a plate and the delicious broth in a bowl or BIG mug. Always torn between bean or split pea when a nice ham bone is available. Bone, bay leaf, COC, bag-o dried beans/peas, cover with water and simmer til "done". And about her MANDATORY bay leaf!?! Though I followed her rules, had NO idea it even had a flavor until I was married and bought my own!?! Thinkiing hers werre ANCIENT!?!