Creamy potato soup stored in mason jars for easy meal prep. A comforting, make-ahead lunch or dinner that reheats beautifully.

4 cups potatoes, peeled and diced

1 medium onion, diced

2 cloves garlic, minced

1 cup carrots or celery, diced (optional)

4–5 cups vegetable or chicken broth

1 cup milk or cream

Salt & pepper to taste

Optional toppings: shredded cheese, crispy mushrooms, chopped herbs

1. In a pot, sauté onion (and optional veggies) in oil until softened.

2. Add diced potatoes and broth. Simmer until potatoes are tender.

3. Blend soup to desired texture using immersion blender or blender.

4. Stir in milk or cream. Season with salt and pepper.

5. Ladle hot soup into clean wide-mouth mason jars, leaving 1 inch headspace.

6. Let jars cool slightly, then seal and refrigerate.

7. To reheat, remove lid, microwave or warm in pot. Stir in extra broth or milk if needed.

Layer solids first and liquid second to reduce separation.

Soup stays fresh in fridge for 3–4 days. Freeze jars with 1.5-inch headspace.

Reheat gently to maintain creamy texture.

Keywords: potato soup jars, meal prep soup, mason jar lunches