Potato soup can come in a variety of flavors and textures, but one thing is certain, it is a hearty warming bowl of comfort.
The suitability of your potato soup for freezing may depend on a few factors including the specific ingredients used, and the desired texture of the soup.
The type of potato soup you are freezing will influence the preparation and reheating methods best suited to ensure a delicious and high-quality end product.
Here you will find out everything you need to know to successfully freeze any type of potato soup.
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-based potato soup can include any potato soup that includes milk or cream base. These types of 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 potato soup 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
Smooth potato soup is blended to form a silky liquid consistency. It can include other types of vegetables, but regardless of the ingredients or thickness, it does not contain solid chunky pieces.
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 ingredients and add them once the soup has been thawed, just before heating and serving.
Potato soup containing chunks of potatoes or other vegetables is best left slightly undercooked before freezing. 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 potato 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 as it 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 airtight freezer-friendly containers or zip lock freezer bags. 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 container, leave an inch of headspace at the top open for the expansion of the liquid on freezing. Lay a piece of clingfilm 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.
For zip lock bags, leave some headspace to allow for the expansion of the liquid without bursting the bag. Seal the 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 freezer 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
Pour the cooled soup into resealable freezer bags 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 freezer 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 overnight. To speed up the thawing process, you can also submerge the sealed freezer bag in a water bath or empty the 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 stopping 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 it to turn it into a smooth soup, add fresh vegetables, beans, or croutons.
See more: How to reheat leftover soup
Whether it is a potato and leek soup, chunky potato and vegetable soup, or smooth potato soup, don’t let any of your hard work and hearty goodness go to waste just because you can’t finish it all at once. Simply let it cool, pour it into airtight packaging, and freeze away 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 croutons, cream, shredded chicken, or noodles for an entirely new delicious dish.
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