Condensed Cream of Potato Soup

Keep unopened cans in a cool, dry pantry indefinitely. Once opened, transfer to an airtight container and refrigerate. Freezing is possible but may affect texture slightly.

For a creamier soup, use milk or half-and-half instead of water when reconstituting.

Use as a binder in casseroles, gratins, and potato dishes to add moisture and flavor.

Stir in fresh herbs, crumbled bacon, or sharp cheddar to elevate the basic soup.

Whisk well when diluting to avoid lumps.

Adding all the liquid at once without stirring, which can create lumps.

Using only water; milk or cream creates a richer, more satisfying soup.

Boiling vigorously after adding cream, which can cause separation.