Can I freeze potato soup?

Absolutely! This creamy potato soup freezes like a dream – one of the reasons I always make a double batch. Just cool it completely first (hot soup = icy explosions in your freezer!). I love using freezer bags laid flat or mason jars with an inch of headspace. Pro tip: Leave out the cream when freezing – add it fresh when reheating for that just-made texture. It keeps beautifully for 3 months. Need a quick thaw? Drop the freezer bag in warm water for 30 minutes.

How do I make my potato soup thicker?

Easy fixes! First, mash some potatoes against the pot with your spoon – instant natural thickener. Want it extra luxurious? Make a quick roux by melting 2 tbsp butter, whisking in 2 tbsp flour, then stirring into the simmering soup. Or my lazy trick: Stir in instant mashed potato flakes a tablespoon at a time until it's perfect. Just remember – the soup thickens as it cools, so don't go overboard!

What's the best potato for potato soup?

Hands down, Yukon Golds are my MVP – they blend up so creamy while holding their shape beautifully. Russets work too (extra starchy!), but can get gluey if over-blended. Red potatoes stay firmer – great if you love chunks. The one I avoid? Waxy potatoes like fingerlings – they just don't break down right for that velvety texture we all crave.

Creamy Potato Soup Recipe with 10-Minute Prep Bliss

Creamy Potato Soup

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A hearty and comforting soup that cooks in one pot, with options for bacon or cheese add-ins and freezer storage.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Low Lactose

Ingredients

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4 cups peeled and diced potatoes
1 chopped onion
2 minced garlic cloves
4 cups chicken or vegetable broth
1 cup heavy cream
1/2 cup shredded cheddar cheese
4 slices cooked and crumbled bacon
2 tbsp butter
Salt and pepper to taste

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Instructions

Melt butter in a large pot over medium heat.
Add onion and garlic, sauté until soft.
Add potatoes and broth, bring to a boil.
Reduce heat and simmer until potatoes are tender.
Use an immersion blender to partially blend the soup.
Stir in heavy cream and season with salt and pepper.
Top with cheese and bacon before serving.

Notes

For a slow cooker version, combine all ingredients except cream, cheese, and bacon. Cook on low for 6-8 hours, then stir in cream before serving.
Freeze leftovers in airtight containers for up to 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4g
Sodium: 800mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 10g
Cholesterol: 50mg

Find it online: https://kitchenuser.net/creamy-potato-soup-recipe-easy-comfort-food/