Q. I want to make some freezer meals, and love the thought of cooking potato soup and freezing it to eat over the next few months. I’ve heard that potatoes don’t freeze well, though, and don’t want to end up with a huge batch of soup that I can’t eat. Can you freeze potato soup?
A. While it’s true that sometimes it can be tough to freeze potatoes, by following a few simple tips, freezing potato soup is simple and the results will be delicious. If you haven’t made the soup yet, you’re in luck, because with some small changes to your recipe you can freeze your potato soup successfully!
Pureed potatoes freeze better than potato pieces, so pureeing your soup will make it freeze better. When cooking potato soup, if the recipe calls for milk or cream, you may want to omit them from the recipe while cooking, and then add them to the soup when reheating after thawing. The reason for this is that milk and cream can separate and become grainy when frozen, and it can be easier just to add them in fresh than try to whip them back to their original texture.
Another tip to good freezing is to omit any ingredients that are typically added in the last few minutes of cooking, such as fresh herbs. These can be damaged by freezing and will add a bright, fresh flavor if added after the soup has been thawed.
To freeze potato soup, allow the cooked soup to cool first. Then, place it in a freezer safe container or a freezer bag. If making a large quantity of soup, consider freezing it in smaller packages so that it can be enjoyed all season long. Once the freezer bag is sealed, label and date it for reference, and then lay it flat so it can be stacked neatly in the freezer.
To thaw potato soup, remove the package from the freezer and place it in the refrigerator for several hours or overnight. Alternatively, it can be thawed by placing the freezer bag under running water. Pour soup into a pot and stir to recombine ingredients, as some separation may occur. Heat gently, adding milk or cream and any herbs the recipe calls for.
Potato soup that has been previously frozen should not be frozen a second time. Thawed soup should be consumed within 2-3 days for best results.