Creamy Potato Soup for Cozy January Freezer Prep

Creamy Potato Soup for Cozy January Freezer Prep

Ingredients

• 3 pounds russet potatoes, peeled and diced into ¾-inch cubes
• 2 large yellow onions, diced small
• 4 cloves garlic, minced to a paste
• ½ cup (1 stick) unsalted butter
• ⅓ cup all-purpose flour
• 4 cups chicken stock (or vegetable stock)
• 2 cups whole milk
• 1 cup heavy cream
• 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
• 2 bay leaves
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• Optional toppings: crispy bacon, shredded cheese, green onions, sour cream

Instructions

1. Melt butter and sauté aromatics: In a large Dutch oven, melt butter over medium-low heat. Add onions and ½ teaspoon salt. Cook 8-10 minutes until translucent and beginning to golden. Add garlic and cook 1 minute more.
2. Make the roux: Sprinkle flour over onion mixture. Cook 2-3 minutes, stirring constantly, until a smooth paste forms.
3. Add liquid and potatoes: Gradually whisk in chicken stock. Add potatoes, bay leaves, thyme, remaining salt, and pepper. Bring to a simmer and cook 15-20 minutes until potatoes are tender.
4. Blend for creaminess: Remove bay leaves. Transfer half the potatoes to a bowl. Blend remaining soup until smooth using an immersion blender (or regular blender in batches). Return reserved potatoes to pot.
5. Finish with dairy: Stir in milk and cream. Heat gently over low heat (do not boil) until heated through. Season to taste with additional salt and pepper.
6. Serve or freeze: Serve hot with desired toppings. To freeze, cool completely and portion into freezer-safe containers. Freeze up to 3 months. Thaw overnight in refrigerator and reheat gently.