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This soup is best served fresh but can be refrigerated in an airtight container for up to 3 days.
Reheat gently on the stove, adding a splash of milk or water to loosen if needed.
Freeze leftovers in portions for up to 2 months; thaw overnight before reheating.
Variations:
Add cooked bacon or sausage for extra flavor and protein.
Stir in shredded cheese for a creamy, cheesy twist.
Use vegetable broth and omit bouillon cubes to make it vegetarian.
Toss in some diced carrots or celery for added texture and nutrition.
FAQ:
Q: Can I make this soup dairy-free?
A: Yes, substitute the milk with any plant-based milk like almond or oat milk.
Q: How can I make the soup thicker?
A: Mash more of the potatoes or add a small amount of flour or cornstarch slurry to thicken.
Q: Can I prepare this soup in advance?
A: Yes, the flavors develop well after a day. Just reheat gently before serving.
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