The stock will last a week or a bit more in the fridge; the flavor is best preserved if you freeze.
I usually freeze at least some of the stock in ice cube trays: Measure 2 T into one ice cube spot, eyeball the level, the pour the stock into the other spots to approximately the same level as the first one. Repeat with other trays if you wish, freeze, then remove the cubes to a Ziploc and return to the freezer. 8 cubes = 1 cup. Alternatively, measure quarter-cup or half-cup amounts into small food storage containers, freeze and leave as is, or remove the frozen stock and store together in a Ziploc.
I have made the following soup for over thirty years, in numerous restaurants and private homes, for family and close friends and for strangers. It's one of the most requested soups I make and a favorite of mine--so I always agree to make it. It is very easy to put together and takes little time. At home or at friend's, I like to serve the soup in warmed coffee mugs. It is thin so it can be sipped from the mug easily, perhaps al fresco on the deck while enjoying a fino sherry or a glass of wine and the coolness of the day, but just hearty and substantial enough to be warming.
This soup highlights a freshly made stock very well but can be made with quality store-bought stock as well.
GARLIC SOUP
Can be doubled, tripled, quadrupled
12 cloves garlic, peeled and minced or pressed through a press
1/4-1/3 large bunch parsley, leaves only, minced
1 Tbl minced fresh rosemary, do not use dried
2 tsp minced fresh thyme, or 1 tsp dried
1/2 stick unsalted butter
6 cups homemade chicken stock, or low-sodium store-bought stock
1 large russet potato, peeled and diced
3/4 cup heavy cream
salt and freshly ground pepper
freshly grated parmesan or asiago cheese
Melt butter over low heat in a heavy pot. Add garlic and reduce heat to very low. Cook, stirring frequently, at no more than a faint sizzle, 10 min. Add parsley and continue cooking until the garlic is soft and sweet, about 10 min or more. Do not let the garlic brown. Move the pot off the flame a bit if your stove's low flame runs on the hot side and stir frequently. Take your time. Garlic, cooked slowly and not allowed to brown, will sweeten nicely.
Add the stock, thyme, and rosemary and bring to a boil. Add the potato; return to a boil then reduce heat, cover, and simmer until the potato is very tender, about 15-20 minutes. Remove from heat and purée in a blender or with immersion stick till smooth. (At this point, can cool, cover, and refrigerate. Continue with recipe just before serving.)
Return soup to medium heat; stir in cream and bring to barely a simmer—do not boil. Adjust salt and add freshly ground pepper to taste. Serve with a dusting of grated cheese.