Can i freeze cheesy potato soup

The recipe called for almond milk and for half the ingredients to be blended to create a rich, creamy texture—yum right? I had to toss four meals worth of soup. It was perfectly delightful hot off the stove, but because of all the ingredients helping to make it extra-creamy and luscious, it was not a great candidate for a make-ahead, frozen meal.

If you want to freeze a soup that typically contains pasta or grains, wait to add that element and boil a fresh batch when you reheat the soup.

Recipes like this Creamy Street Corn Soup achieve decadence from heavy cream. Sadly, soups with any kind of cream or milk base tend to separate with freezing. This leads to a grainy textured soup that will probably end up poured down the drain after reheating.

This is because of the water content added to the potatoes when they freeze, which naturally softens them up. That being said, if you follow the steps outlined in this article and use your potato soup within the recommended six-month time frame after freezing, you will find that it freezes particularly well and can be enjoyed at any time throughout the year. Most potato soups that contain other vegetables such as leeks will freeze really well in much the same way as the method listed above.

Cream, like most dairy products, is not something that freezes particularly well. It can split and become grainy. Having said that, it will come down to how much cream you have used. It will also be perfectly safe to freeze but may impact the texture. Save my name, email, and website in this browser for the next time I comment. To extend the lifespan of your delicious soup, pour it into a Tupperware container, preferably a glass one, with an airtight seal. Glass is always best for liquids because it will better protect your soup from taking on the flavors and odors of other foods that might be in your fridge.

When properly stored, your soup should last for 4 — 5 days. If you need more time than that, you will simply have to freeze it. Potato soup should not be thawed and then refrozen, regardless of whether you reheat in between or not. Transfer the soup to either a freezer-safe Ziploc bag or a freezer-safe Tupperware container, preferably glass or freezer-safe plastic.

Something like these from Amazon would be perfect for freezing soup. The less air inside the bag, the better. Lay it perfectly flat in your freezer for at least 2 hours to let it freeze solid.

However, anything with liquid in it will expand as it freezes, so make sure you leave at least 1 inch of space between your soup and the lid to allow for this without shattering your container. If you want to be especially careful, place some plastic wrap on the surface of your soup and freeze it without the lid for up to 2 hours.

This will let any expansion happen and you can safely place seal your container without any worries. Potato soup is best eaten within 6 months of freezing.

Depending on whether you froze a smooth soup or a chunky soup, you may have to take a few additional steps after you thaw it and before you serve it to get the best tasting, most pleasing mouth-feel possible.

The best way to thaw your soup is to take it out the night before you plan on consuming it and let it thaw in your fridge. If you find yourself at a loss for what to make for dinner and only have a few hours, you can place your frozen soup, as long as it is still well sealed, in a sink or bowlful of lukewarm water. This will reduce the time it takes to defrost drastically.

If you have even less time to get dinner served, you can reheat it from frozen. Simply pour it into a large pot and warm it up slowly, over low heat, stirring constantly.

You can put it in the microwave, but it is not recommended if you have any chunks left in your soup, as they will go mushy. If you have a smooth soup, you can use the appropriate defrost setting on your microwave, stirring frequently to distribute the heat.

It has cream of celery soup, milk, onion, carrots, ham and potatoes. Thank you in advance! By janice from IL. Anything CAN be frozen; the questionable part is its quality when it's defrosted. Frozen milk gets watery when it's defrosted, so you may have the same problem with the soup. Advertisement Maybe you could add some half and half or cream when you reheat it to counteract that. Either way, it would still be edible. If you have chunks of potato, they tend to get a little mushy and mealy when frozen.

I personally would can the potato soup in a water bath canner. It's not hard to do. Yes, I mash my potatoes and put them in.