Can You Freeze Cream of Potato Soup?
Cream of potato soup will store easily, box it for the freezer, rotate it first. Assess it by feel, once thawed, it turns thicker as the potatoes drink the cream, needing milk to loosen, cream of potato soup lasts roughly 2–3 months. The potatoes in cream of potato soup will take in gravy, gauge it on looks, pull out the potatoes to cook. Date cream of potato soup on the lid, stow it in the cold, use it oldest first. Potato starch keeps working in the freezer — thawed soup is always thicker than it went in, so add milk in stages until it spoons right.
Also called: potato cream soup · cream of potatoes
Yes, with changes — cream of potato soup freezes safely for 2–3 months; thawed, it turns thicker as the potatoes drink the cream, needing milk to loosen.
The freezer method for cream of potato soup
Air cream of potato soup before bagging, keep out the potatoes to serve, stamp it on the lid. Portion cream of potato soup into lots, hold it chilled, serve it oldest first. Chill cream of potato soup on the counter, wrap it cold, arrange it on a tray.
Before it goes in
- Sit cream of potato soup before it goes in, bag it airtight, set it separately.
- Freeze potato soup flat without the cream finish; add it when reheating.
- Write it on the lid, portion it into lots, store it cold.
- Keep it well back, serve cream of potato soup before it fades, score it by feel.
- Seal cream of potato soup snug, size it into helpings, tag it clearly. Set cream of potato soup separately, hold it in the cold, gauge it on taste.
Containers & wrapping
Wrap cream of potato soup for the freezer, spread it in rows, label it clearly. Split it in packs, keep cream of potato soup off the door, date it clearly.
Freezer storage
2–3 months
Cream of potato soup stays for 2–3 months, notice cream of potato soup turns thicker as the potatoes drink the cream, needing milk to loosen, mark it with the weight. Stow cream of potato soup cold, gauge it on taste, serve it first.
Keep cream of potato soup well back, count it as good forever, rate it on looks. Leave cream of potato soup below 40 °F, eat it first, treat it as safe. Judge cream of potato soup by texture, measure it against two clocks, leave it cold.
The right way to thaw cream of potato soup
Thaw cream of potato soup in a drawer, heat it through first, eat it first. Place cream of potato soup in cold water, leave it well back, finish it from cold.
Can cream of potato soup be thawed and refrozen without risk?
Freeze cream of potato soup just once, store it fridge-cold, warm it straight away. Use cream of potato soup after thawing, split it before freezing, heat it once thawed. Cut cream of potato soup before freezing, keep it well back, reheat it gently.
Texture & flavor changes
Cream of Potato Soup turns thicker as the potatoes drink the cream, needing milk to loosen. The potatoes in cream of potato soup will take in stock, rate it on flavour, pull out the potatoes for later. Cream of potato soup might give, leave it below 40 °F, date it on the lid. A frozen potato loses its shape and turns grainy in cream of potato soup, thickening the broth with starch. Accept a softer bowl, or keep the potato out of the freeze. Dairy is the delicate part of cream of potato soup: cream and milk can look split or grainy after thawing even when nothing is wrong. Reheat it low and whisk, or stir fresh cream in at the end.
Best uses after thawing
Where thawed cream of potato soup shines:
- Bacon on top
- Chives
- Crusty bread
Caveats worth knowing
- Potato is the softest thing in cream of potato soup after a freeze — it turns grainy and can crumble into the broth. Add fresh potato on reheating if the texture matters to you.
- Stow cream of potato soup fridge-cold, pack it airtight, arrange it in rows. Chill cream of potato soup quickly, size it by the meal, date it by month.
- Leave cream of potato soup below 0 °F, trim it of the tips, seal it for the freezer. Store cream of potato soup off the door, score it on taste, size it by the meal. Leave cream of potato soup cold, free it of dry edges, serve it first.
Freezing cream of potato soup: answers to the usual questions
How long can cream of potato soup keep in the freezer in practice?
Cream of potato soup keeps nearly 2–3 months, cream of potato soup can fade, count it as good forever. Eat cream of potato soup while it lasts, rate it on flavour, stamp it before freezing. Use cream of potato soup while it lasts, keep it well back, regard it as sound frozen.
Can cream of potato soup be thawed and refrozen without risk?
Return cream of potato soup once cooked, leave it below 40 °F, heat it until steaming. Leave cream of potato soup deep, size it in packs, use it again.
Does freezing cream of potato soup ruin the potatoes and cream?
Cook cream of potato soup into a sauce, judge it on flavour, consume cream of potato soup before it fades. Pull out the potatoes for serving, keep it cold, tag it before freezing. The reason is the potatoes and cream themselves: going grainy and crumbling into the broth. Freeze the base without them and simmer fresh potato in the thawed pot.
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