Cream of the fridge soup
There's a reason "Vegetable" is always the soup of the day on Monday. It's what was left over from last week. Waste not, want not.  

1 teaspoon white sugar
One onion, chopped
2/4 tablespoons of Vegetable or Chicken soup base (to taste) 
Enough water to cover the mixture
1/2 cup 32% cream           
2 tablespoons cornstarch            
1 cup water                   
            
             
           




Boil until the mixture is soft. Puree in blender. Put back in pot and add 1/2 again as much water. Heat until boiling. Add 1/2 cup 32% cream. Heat until boiling. In a separate bowl mix 2 tablespoons cornstarch with water; add to pot. Stir constantly for 1 minute and remove from heat. Continue stirring for 1 minute and serve.

These soups taste good for a reason. They use 32 % cream. OH NO !!! 32 % CREAM !!! Yes, the alternative is 4 cups of milk; which is expensive in itself and dilutes the flavor of the soup. A 1/2 pint of cream is only milk fat with water; only more concentrated at 32 instead of 2 %. And it just tastes better with 32% cream.       

Use carrots, cauliflower, broccoli, onions, whatever you have handy; don't worry about how well you cut them since you will be pureeing them anyway...

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BUCK