Freezer Friday: Sugar Cookie Dough and Curry Potato Soup

This week there was not much activity in my kitchen.  We were out of town one day and I pulled meals from the freezer to avoid cooking.  I did get a chance to get a triple batch of sugar cookie dough into the freezer (click here for directions to freeze cookie dough).  When it comes time to bake the sugar cookies, instead of rolling them out, I take the cookie dough ball, dip it in colored sugar, smash it down with the bottom of a glass and bake.  When they're done - you have a super festive sweet!

The other thing that made it to the freezer this week was a Curry Potato Soup.  We've taken to "francophone" soups, as HandyMan calls them, that are pureed as they also double as great GBaby meals too!  I wish I had the exact recipe because it turned out great and the leftovers were even better as all the flavors mixed and mingled overnight in the fridge.   However, it was a cooking collaboration with HandyMan and I'm not quite sure what all ended up in the pot, so below is my best guess:

Curry Potato Soup

6 cups peeled, chopped and cooked Potatoes

3 Carrots, chopped

2 stalks Celery, chopped

1 cup pureed Yellow Squash

1/2 a large Onion

2 tablespoons Olive Oil

3 cups Milk

4 cups Water

1 Tablespoon Rosemary

1 teaspoon Cumin

1/2 teaspoon Allspice

Salt

Pepper

Directions:

1.  Sautee onions, carrots and celery in bottom of a stock pot with oil until onions are translucent.

2.  Add potatoes and water and bring to a boil. Once all vegetables are soft, add milk and bring to a boil again.

3.  Turn off heat and puree mixture until smooth.  Enjoy!

4.  Serve up & Enjoy!