To make soup stock cover a whole chicken with water, add a few bay leaves and a tablespoon of salt to a large pot. Cook on high until the water boils and turn the heat down to one quarter; cook until all the meat falls from the bone. Let cool, then remove fat off the top, bay leaves and the bones. You will see the soup is a jelly, a concentrate of soup. Use three or four cup of the concentrate of soup to make a full soup by adding rice or potatoes, and any other vegetable available.
It is very convenient to freeze a meal serving size in a bag. Use a cup of food per person per bag as your general guide; it is better to have a little more than a little less. A bag is easier to fill if it is sitting open in a cup when it is filled. Press the seal of the bag until only a small airhole is left, then roll the bag up from the bottom rolling the extra plastic around the soup and pushing all the air out of the bag. Never put warm food in the freezer.
Cream soups don’t freeze well but they are easy to make and a hit with picky eaters. Melt two tablespoons of olive oil and/or butter over medium heat. Add two potatoes and/or broccoli, asparagus, celery, onions, cauliflower, add portion of soup stock. Put a lid on pot. Bring to a boil on high, then turn down and cook at quarter heat until all vegetables are soft when pierced with a fork. The trick is then to use a handheld blender to puree the soup until velvety smooth. If it is too thick add some water. While not really necessary but if you want to add it milk do it here, while adding salt, sugar and pepper to taste.
With basic cooking, milk, butter, cheese and cream should added to the recipe at the end of the cooking time. Not cooked but rather melted into the dish like a condiment. A grater is excellent on cheese because cutting cheese with a knife is hard on your hands and it makes little bits that melt quickly reducing the amount of cheese needed. Avoiding heating yogurt at all as it destroys the friendly bacteria it contains.