Can You Freeze Potato Soup?

Potato soup—creamy, hearty, and totally comforting. Honestly, it’s one of those dishes that feels like a warm hug in a bowl. But, here’s the thing: Sometimes, we make too much, or we just want to make a big batch ahead of time. So, naturally, you might be wondering: Can you freeze potato soup?

The short answer? Yes, you absolutely can. But, of course, there’s a little more to it than just tossing it in a freezer bag and calling it a day. So, let’s chat about everything you need to know about freezing potato soup, so you can enjoy it whenever the craving strikes. Grab a bowl of your favorite soup (or maybe even make a fresh batch) and let’s dig into this!

Why Freezing Potato Soup Makes Total Sense

Okay, first of all, let’s talk about why you’d even want to freeze potato soup in the first place. We’ve all been there—making soup on a chilly evening, and suddenly, you have enough to feed an army. Or maybe you’re prepping for a busy week and want to save yourself the time of cooking every night. Freezing potato soup lets you enjoy that comfort food without having to spend hours in the kitchen every single time.

And let’s be honest, there’s something magical about opening your freezer, pulling out a homemade batch of potato soup, and just reheating it on a busy day. It feels like a cheat code for home-cooked comfort, right?

But here’s the kicker: Not all potato soups freeze well. Some can separate, get weird textures, or even lose flavor. So, let’s break it down so you can freeze your potato soup without it turning into a potato-y disaster. (Don’t worry, we’ve got you covered!)

What You Need to Know Before Freezing Potato Soup

Before you even think about reaching for that ladle and ladling your soup into a freezer bag, let’s go over a few things to make sure your soup freezes and reheats just the way you want it.

Know What’s in Your Potato Soup
You may not realize it, but the ingredients in your potato soup matter. Things like heavy cream, milk, and cheese can be a little tricky when it comes to freezing. The texture can change, sometimes for the worse, and you might end up with a separated mess when you thaw and reheat it. But don’t panic—there are ways around this, depending on what kind of potato soup you’re dealing with.
Blended vs. Chunky Soup
Are you making a creamy potato soup that’s all blended up and velvety smooth? Or is it a chunky, rustic potato soup with hearty pieces of potatoes? The texture difference matters when freezing. Blended soups generally freeze better, but you can still freeze chunky soups if you follow the right steps.
Use Fresh Potatoes
Potatoes are great for soups, but here’s the thing: Frozen potatoes don’t always reheat well. The texture can get a little mushy. If you want the best result when freezing, use fresh potatoes in your soup and avoid using pre-cooked or frozen potatoes.
Avoid Overcooking the Potatoes
Since you’ll be reheating the soup later, you don’t want to overcook the potatoes in the initial batch. Overcooked potatoes turn mushy, and when they thaw, they could turn into a soupy, sad mess. Keep the potatoes a little firm before freezing.

How to Freeze Potato Soup Like a Pro

Alright, so you’re ready to freeze that soup, but how do you do it without ruining the creamy goodness? Don’t worry. I’m about to walk you through the best steps to freeze potato soup successfully.

1. Let Your Soup Cool Completely

First things first: Never freeze hot soup! If you put your potato soup straight from the stove into the freezer, you’re just asking for trouble. The steam can create ice crystals, and that’s a no-no for texture. Let your soup cool to room temperature—honestly, give it at least 30 minutes to cool. If you’re in a hurry, you can speed this up by transferring the soup into a shallow container, which helps it cool down faster.

2. Portion It Out

Unless you plan on eating the entire batch in one sitting (no judgment—I’ve totally been there), it’s best to freeze your potato soup in individual portions. This way, you don’t have to thaw out a whole gallon of soup when you just need a little bowl. Portion it out into freezer-safe containers, or even freezer bags. I like to use quart-sized freezer bags for single portions. Just remember to leave some room for expansion as the soup freezes.

3. Remove Air from Containers

If you’re using freezer bags, make sure to squeeze out all the air before sealing them. The less air in the bag, the less chance of freezer burn (and no one wants freezer-burned soup). You can do this by using a straw to suck out the air or simply pressing down on the bag to push it out.

If you’re using containers, make sure they’re airtight and leave just a little space at the top. You don’t want the soup expanding in a sealed container and causing it to break open.

4. Label Your Soup

Labeling is key here. Write the date you froze the soup and the type of soup (just in case you end up with a bunch of different soups in your freezer!). You might think you’ll remember, but trust me, after a few months, things can get a little confusing.

5. Freeze It Fast

Pop those containers or bags into the coldest part of your freezer. The faster your soup freezes, the better. Quick freezing helps maintain the soup’s texture and flavor. This could mean avoiding stacking it on top of other frozen foods until it’s solid—just give it space to freeze efficiently.

How Long Can You Freeze Potato Soup?

Potato soup is best eaten within 3-6 months of freezing. After that, the texture and flavor may start to fade. I mean, we’re talking about a soup that’s been frozen, so it’s not like it’s going to spoil, but the taste and texture might not be as good as when it was fresh. So, mark your calendar and try to use it up sooner rather than later.

How to Thaw and Reheat Frozen Potato Soup

Now, the real question is—how do you reheat frozen potato soup without it turning into a disaster? Don’t worry, I’ve got you.

Thawing Your Soup

There are a couple of ways to thaw your soup, depending on how much time you’ve got:

In the fridge (overnight): This is the easiest and safest way. Just take your soup out of the freezer the night before and let it thaw in the fridge. It might take 8-12 hours to thaw completely, but it’s worth it.
In the microwave (quick thaw): If you’re short on time, you can microwave your frozen soup. Put it in a microwave-safe container, and microwave it in 2-3 minute intervals, stirring in between. It’ll be a bit slower than thawing in the fridge, but hey, it works!
Directly from frozen (reheat on the stove): If you’re really in a pinch, you can reheat your frozen potato soup directly from frozen. Just place the soup in a pot over low to medium heat. Stir it regularly as it thaws and reheats. Keep an eye on the heat, though, to avoid scorching the soup.

Reheating Tips

When it comes to reheating potato soup, there are a few tricks to get it back to its creamy goodness:

Add some extra liquid: After freezing, the soup may thicken up a little more than you’d like. Add a splash of milk, broth, or cream while reheating to bring it back to the right consistency.
Stir often: Keep stirring the soup while it reheats to avoid any separation, especially if it has dairy in it. You don’t want clumps or a curdled mess.
Taste and adjust seasonings: Sometimes, freezing can mute the flavors of the soup, so give it a taste and adjust the seasoning if needed.

Can You Freeze Potato Soup with Dairy?

So, here’s the deal. Dairy can be tricky. If your potato soup has heavy cream or milk in it, the soup might separate or curdle when you freeze and reheat it. That said, you can still freeze soup with dairy—just know that the texture might change slightly.

Some people recommend freezing potato soup without the dairy, then adding the cream or milk after reheating. If you don’t want to mess with that, try using less dairy (or none) when making the soup, and then add it after it’s thawed and reheated.

Best Tips for Freezing and Reheating Potato Soup

Don’t freeze the toppings: Any crispy bacon, fresh herbs, or cheese you like to sprinkle on top of your soup? Leave those out of the freezer. They won’t freeze well and could make your soup a little soggy when reheated. Just add them after reheating.
Avoid reheating more than once: After thawing and reheating, it’s best not to freeze the soup again. Each time you freeze and thaw, the texture can degrade a little more.
Portion control: Like I said earlier, freezing in portions is key. That way, you only thaw what you need, and you’re not left with a bunch of leftovers sitting in the fridge.

FAQs

What’s the Best Way to Freeze Potato Soup?

Freezing potato soup isn’t tricky as long as you follow the right steps! Here’s the best way to do it:

Cool the Soup Completely: Never freeze hot soup—this can cause ice crystals and affect texture. Let the soup cool for about 30 minutes before freezing.
Portion the Soup: If you don’t want to thaw the whole batch, divide the soup into individual portions. Freezer bags or airtight containers work best. If using freezer bags, squeeze out all the air to avoid freezer burn.
Leave Room for Expansion: Soups expand when frozen, so make sure you leave some space in your containers or bags.
Label and Date: Always mark the containers with the date you froze the soup so you can keep track of how long it’s been in the freezer.
Freeze Quickly: The quicker the soup freezes, the better the texture will be. Avoid stacking other frozen items on top of your soup until it’s fully frozen.

When you’re ready to reheat it, thaw the soup in the fridge overnight or microwave it in intervals, stirring to ensure it heats evenly.

What Soups Should Not Be Frozen?

Some soups just don’t freeze well. Here’s a list of soups that are better off eaten fresh:

Cream-based soups: Soups with heavy cream, milk, or cheese (like cream of mushroom or bisque) can separate, curdle, or become grainy after freezing.
Soups with pasta: The noodles will absorb liquid when frozen and lose their texture. They might become mushy when reheated.
Soups with potatoes: While you can freeze potato soup, it can sometimes turn mushy. To avoid this, undercook the potatoes a bit before freezing, so they hold up better.
Soups with delicate vegetables: Veggies like lettuce, spinach, or squash lose their texture when frozen, often becoming mushy and unappealing.

For the best results, freeze soups that are brothy or chunky without dairy or pasta. They tend to hold up better after thawing and reheating.

How Long Will Potato Soup Last in the Refrigerator?

Potato soup can typically last 3-4 days in the refrigerator. To store it properly, make sure to place it in an airtight container and keep it in the coldest part of your fridge. If it has dairy or meat in it, it’s best to eat it within 3 days to maintain freshness and prevent spoilage.

If you know you won’t be able to eat it within a few days, freezing it is a great way to preserve it!

Can You Freeze Soup That Has Milk in It?

Freezing soups with milk (or any dairy like cream or cheese) can be tricky. Dairy has a tendency to separate or curdle when frozen and reheated, which can result in a grainy or watery texture. That said, it’s still possible to freeze soups with milk—just keep a few things in mind:

Don’t add the milk at the beginning: For soups that you plan to freeze, it’s best to freeze the soup without adding milk or cream. Once the soup is thawed and reheated, you can stir in the dairy then. This will help avoid the curdling effect.
Use a stabilizer: Some people swear by using a stabilizer like cornstarch to thicken the soup and prevent separation. You can add it to the soup before freezing and then add milk or cream after thawing.
Test it before freezing: If you’re unsure whether your milk-based soup will freeze well, try freezing a small portion first to test how the texture turns out after reheating.

Conclusion: Go Ahead and Freeze Your Potato Soup!

So, can you freeze potato soup? Absolutely! And you can do it the right way, too. Just follow these tips, and you’ll be enjoying homemade, hearty potato soup anytime you want, even on the busiest days.

Don’t be afraid to make a big batch of your favorite potato soup and freeze some for later. Honestly, it’s one of those little kitchen hacks that makes life just a little bit easier. The next time you make a huge pot of soup, you’ll know exactly how to store it and keep it tasting fresh.

Now, who’s ready for some potato soup? Just don’t forget to grab a slice of bread to go with it—because, really, what’s soup without a good chunk of bread to dip?

If you’re looking for more delicious comfort food recipes to try, check out these favorites: the hearty and flavorful Old Fashioned Vegetable Beef Soup, a creamy and cheesy side dish with Cheesy Fiesta Potatoes, or a rich and satisfying bowl of Chicken Florentine Soup. If you’re in the mood for something a bit different, you can’t go wrong with the irresistible Chicken Bryan—perfect for a cozy night in.