In a nutshell: Yes, you can freeze potato soup, but consider the type of soup and its ingredients. Avoid freezing dairy-based soups; add dairy after thawing.
Potato soups come in a variety of flavors and textures, but one thing is certain, it is a hearty bowl of warming comfort. Pair your soup with dinner rolls, and you have a complete meal for any time.
If you have extra soup that you just can’t waste, you might be wondering, ‘Does potato soup freeze well?’
The suitability of leftover potato soup for freezing will depend on the specific ingredients used in the recipe and the desired texture of the soup.
The type of potato soup will influence the preparation and reheating methods best suited to ensure a delicious soup once thawed.
Here you will find out everything you need to know to successfully freeze different types of potato soup.
Can Potato Soup Be Frozen?
Yes, potato soup can be frozen, however, the type of potato soup will highly impact the quality of the dish once thawed.
Potato soup made with dairy does not freeze well. If your recipe includes cream or milk, it is best to freeze the potato soup without the dairy products and add them once the soup has been thawed, just before heating and serving.
When freezing potato soup containing chunks of potatoes or other vegetable, it is best left slightly undercooked. Freezing and thawing well-cooked potatoes will result in a mushy texture once thawed.
It is, however, imperative that any meat included in the dish is completely cooked through as freezing undercooked meat will result in the entire dish becoming unsafe to eat.
When freezing soup, always make sure the soup is completely cooled before freezing. Also, ensure that there is no contact with air during freezing as this may cause freezer burn and ruin the quality of all your hard work.
How To Freeze Chunky Potato Soup
Step 1: Portion While Cooking
Once your soup is three-quarters of the way cooked, you ideally want to remove the portion that you are going to freeze or even refrigerate. Only fully cook the amount you are going to eat straight away. Leave the rest slightly undercooked since the chopped potatoes and other vegetables will cook through when reheated.
Step 2: Cool
Let the soup cool down completely to room temperature. To speed up the cooling process you can place it in the refrigerator.
Step 3: Pack
Pour the cooled soup into an airtight freezer safe container or a zip lock freezer bag. Freezer-safe glass containers are preferable over plastic ones as they will prevent the absorption of odors from surrounding foods.
Freeze the soup in the portion size that you will need at any given time as you will have to thaw and use the entire batch in each container when removing it from the freezer.
Step 4: Seal
If you are using a glass or Tupperware container, leave an inch of headspace at the top open for the expansion of the liquid on freezing. Lay a piece of plastic wrap on the surface of the soup to limit the contact with air while still allowing for the expansion of the liquid. Close with an airtight lid.
If you are using a plastic bag, leave some headspace to allow for the expansion of the liquid without bursting the bag. Seal the freezer bag 90% of the way and then press out any remaining air before closing it completely.
Step 5: Label
Label the bags or container with the contents and date of freezing to keep track of how long it has been in the freezer.
Step 6: Freeze
Place the freezer bags flat on a baking sheet and put them in the freezer until solid. This will allow the soup to freeze evenly, speed up the thawing process, and save freezer space later. Once hard, remove the baking sheet and stack the flat bags.
When placing containers in the freezer try to keep them level until fully frozen to prevent any leakages.
How To Freeze Smooth Potato Soup
Step 1: Hold the Dairy
If your recipe calls for the addition of milk or cream, first remove the portion that you want to freeze before adding the dairy. Add dairy only to the portion you are going to eat immediately.
The portion that will go in the freezer should be frozen without the addition of dairy, which can be added once thawed, on reheating.
Step 2: Cool
Let the soup cool down completely to room temperature. To speed up the cooling process, you can place it in the refrigerator.
Step 3: Portion
Divide the soup into the portion sizes you will need to thaw at any given time. This allows you to only remove from the freezer what you need and keep the rest safely frozen.
Step 4: Pack
Slowly pour the cooled soup into a resealable freezer bag leaving an inch of headspace open for the expansion of the liquids on freezing. Seal the bag 90% of the way and then press out any remaining air before closing it completely.
Step 5: Label and Freeze
Label the freezer bags and place them flat on a baking sheet. Put the tray in the freezer until the soup is frozen. Once hard, remove the baking sheet and stack the flat bags.
How To Thaw and Reheat Frozen Potato Soup
The best way to defrost potato soup is to place it in the refrigerator to thaw for a few hours or overnight. To speed up the thawing process, you can also submerge the sealed freezer bag in a cold water bath or empty the frozen soup straight into a pot on the stovetop to heat from frozen.
As a last resort, you can use the defrost setting on the microwave. Make sure to use a microwave safe container. Stop the microwave at 60 to 90-second intervals to stir the soup ensuring even heating.
If your recipe requires dairy, now is the time to add it. If you have a chunky soup that has lost some of its texture on thawing, you can blend the potato pieces to turn it into a smooth soup, and add fresh vegetables, beans, or croutons.
Types of Potato Soup You Can Freeze
For the purpose of freezing guidelines, potato soup can be divided into 4 categories as follows:
Dairy-based Potato Soup
Dairy or cream-based soups include any potato soup that has a milk or cream base. These types of cream soups do not freeze well as the dairy will separate on thawing and result in a grainy or curdled texture making your dish rather unpalatable.
Non-dairy Potato Soup
Non-dairy potato soup does not include any form of dairy, however, you can use a dairy alternative if you want to up the creaminess of the soup.
Dairy substitutes such as coconut cream or almond milk can be used. There may still be a slight change in the texture on freezing and thawing but the separation, curdling, or graininess will not be as extreme as it would be when freezing dairy.
Chunky Potato Soup
Chunky soups can include a variety of diced vegetables and even meat. The vegetables are cooked but not blended, so they maintain a firm texture, structure, and slight bite.
Smooth Potato Soup
This potato soup is blended to form a creamy texture with a silky consistency. It can include other types of vegetables, but regardless of the ingredients or thickness, it does not contain solid chunky pieces.
See more: How to reheat leftover soup
Whether it is a potato and leek soup, chunky potato and vegetable soup, or smooth soup made from pureed potatoes, don’t let any of your hard work and hearty soup deliciousness go to waste just because you can’t finish it all at once. Simply let it cool, pour it into airtight packaging, and freeze your potato soup for later enjoyment.
If you had no choice but to freeze fully-cooked chunky vegetable soup and it turns out a little mushy once thawed, simply place it in the blender and transform it into a smooth version of your potato soup. Add garlic toast croutons, cream, shredded chicken, or noodles for an entirely new delicious meal.
Freezing potato soup will now save you loads of time on busy weeknights, not to mention no more food waste.
*image by depositphotos.com/MissesJones