Dividing a big batch of soup to eat and freeze is an easy way to stock your freezer with ease. Because dairy-enriched soups might not freeze well, cook the soup as instructed, stopping once the broth and Worcestershire sauce have been added. Remove the pot from the heat and let the soup cool to room temperature. Transfer to food storage containers and freeze for up to 3 months. When ready to serve, bring the soup to a simmer. Ladle 1/4 cup of the warm broth into the sour cream to temper it and set aside. Make a slurry with the whole milk and flour, whisk it into the soup, then cook until thickened. Whisk in the sour cream mixture, garnish, and serve.

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