I made potato soup today. The most labor-intensive part was dicing the potatoes. I also overestimated the number I would need so I have a couple extra big russet ones. Oh well. The recipe I used is here.

The changes I made:

-low sodium chicken broth
-5 cups of 2% milk instead of the half-and-half
-margarine instead of butter

It still tasted great even with these changes and I yielded probably 15 cups of soup instead of 12 because of the added milk. I kept a little bit for the refrigerator and froze 11 cups in quart-sized freezer bags. (They were out of pint-sized ones.)