Can potato soup be frozen? - The best way

Potato soup can mean different things to each person. To me, it usually means a creamy, blended soup made with potatoes and whatever other vegetables I have on hand that I need to take advantage of. Each batch is different and I love it.

For others, potato soup is made following a very specific recipe, passed down for generations. It has been perfected and is probably the most precious secret in his family. The only thing we know for sure is that it has potatoes in it.

Simply put, potato soup is any soup that has a lot of potatoes in it.

So can potato soup be frozen?

You can freeze potato soup, but it’s not the best soup to freeze. However, if you know you’ll need to freeze the potato soup ahead of time, you can omit the cream before freezing or use a dairy-free substitute. This way you will avoid having to freeze dairy, which is the problem when freezing potato soup.

You may have read other posts that told you that you should never freeze potato soup or cream-based soups. I’m here to tell you that I’ve personally frozen potato soup more times than I can count, and I’m still doing it because I’ve figured out how to make it work.

There are some before and after practices that you will need to be careful about, so this article is dedicated to helping you freeze potato soup for the best possible results.

What happens if you freeze dairy

Lots of people add dairy products to their potato soup to make it nice and creamy. The problem is that when dairy is frozen, the fat and water separate out.

This isn’t dangerous or unpleasant at all, but it does create consistency issues when you thaw the soup. At best, it will be a bit grainy, and at worst, it will appear to have curdled.

There are two very easy solutions to enjoy previously frozen potato soup with cream:

1. If you know you’ll have leftovers, or if you make the soup ahead of time, leave out the dairy before freezing it, and simply add it when you reheat the soup after thawing it. This is your best option.
2. Use a non-dairy milk alternative, such as coconut or almond milk. I love coconut milk in my soups because it adds a sweet touch of flavor, but not everyone likes it. It will still separate a bit, but it won’t be as noticeable as using heavy cream.

How to freeze potato soup

If you’re making a soup for a slow cooker meal and freezing the raw ingredients, the potatoes aren’t going to do very well. Raw and diced potatoes discolor when frozen and completely change in texture. It’s much better to cook the soup ahead of time and then freeze it.

You can freeze cooked potatoes , but if they’re perfectly cooked before freezing, they’ll end up mushy when you thaw them, and practically pureed when you reheat the soup.

Cooked potatoes, especially the standard russet potatoes that are often used for soup, have a high moisture content. When frozen, all the water molecules inside the potato pieces freeze.

Water expands when it freezes, thus breaking down the structure of the potato. When thawed, the water shrinks and melts, leaving the potato mushy and mushy.

1. Prepare your soup for the freezer

If you are going to have a mild potato soup, you do not have to take any additional precautions, you can go to the next section.

If you like your potato soup to have potato chunks or other vegetables in it, you’ll need to do some planning if you want to freeze some of the leftovers.

When the soup is about 75% cooked, so the vegetables are still quite al dente, remove it from the heat.  Set aside a sufficient amount of soup for your current meal and continue cooking just that portion until it’s gone and you can eat it right away.

Anything that you are going to freeze, or even refrigerate, to reheat later, it is better to keep it completely uncooked. This way, you can reheat the soup without overcooking the vegetables.

The only exception to this rule is if you have added any raw meat. You should never undercook meat. Smoked or cured meats, such as bacon or ham, are fine.

This is especially important if you are freezing chunky soups . By keeping them firm, the damage from freezing won’t be as noticeable, and the potatoes will still have some structure when you thaw them, although they’ll still be noticeably softer.

Refrigerate the potato soup before freezing it

Once you’ve made a batch of your own potato soup, you’ll want to make sure you put any leftovers in the fridge within 2 hours . Let it cool down to room temperature first, but once it gets to that point, the bacteria will start to grow rapidly.

To extend the shelf life of your delicious soup, pour it into a Tupperware container, preferably glass, with an airtight seal. Glass is always better for liquids, because it will better protect your soup from picking up the flavors and odors of other foods that may be in your fridge.

If stored correctly, the soup should last 4-5 days. If you need more time, you will simply have to freeze it.

2. Freeze your potato soup

Always allow your soup to cool to room temperature first (if you haven’t put it in the fridge) before freezing it, however make sure it stores properly within 2 hours of cooking.

It’s best to freeze the soup in portions for a single meal, whether that meal is for a family of 4 or a single lunch, separate the soup accordingly.  Potato soup should not be thawed and refrozen, regardless of whether it is reheated or not.

Transfer the soup to a freezer-safe Ziploc bag or freezer-safe Tupperware container, preferably glass or freezer-safe plastic. Something like this from Amazon would be perfect for freezing the soup.

If you’re using a bag, seal it 90%, then carefully set it flat on the counter to press out any remaining air, create an even layer of soup that fills the entire bag, and finish sealing it very carefully.

The less air there is inside the bag, the better . Put it perfectly flat in the freezer for at least 2 hours to freeze. You can then stand it upright to save space if you like, or you can stack other food on top, as long as it’s fully frozen first.

If you use a tupperware container, the glass will better protect the soup so that it does not pick up any flavor from the freezer.

However, anything containing liquid will expand when frozen, so be sure to leave at least 1 inch of space between the soup and the lid to allow for this without breaking the container.

If you want to be extra careful, place some plastic wrap on the surface of the soup and freeze it without the lid on for up to 2 hours. This will allow any expansion to take place and you can seal the container without worry.

It’s always a good idea to label your soup with the freeze date.  Potato soup is best eaten within 6 months of freezing.

3. How to defrost potato soup

Depending on whether you’ve frozen a bland soup or a chunky soup, you may need to take a few extra steps after thawing and before serving to get the best flavor and mouthfeel.

The best way to thaw the soup is to take it out the night before you plan to eat it and let it thaw in the fridge. 

If you don’t know what to make for dinner and you only have a few hours, you can place the frozen soup, as long as it is tightly closed, in a sink or a container of warm water. This will drastically reduce defrost time.

If you have even less time to serve dinner, you can reheat it from frozen. You just have to pour it into a large pot and heat it slowly, over low heat, stirring constantly. 

You can microwave it, but it is not recommended if you have chunks left in the soup, as they will get mushy.

If you have a mild soup, you can use the proper defrost setting on your microwave, stirring frequently to distribute the heat.

How to Best Serve Pre-Frozen Potato Soup

Once the soup is thawed or reheated, you can choose to serve it as is or make some quality control modifications.

Mild soups should be ready to serve with nothing more than a good stir and the addition of dairy if desired. 

For chunky soups, it’s a good idea to do a taste and texture test before serving the soup. Hopefully, after taking all of the above precautions, your vegetables will have survived freezing well.

If you are concerned that they will be too mushy, the best solution is to turn the chunky soup into a smooth soup by pureeing it in the blender. If you still want chunks, you can add fresh vegetables to the soup while it reheats.

Steam some fresh potatoes, cauliflower or other vegetables while the soup heats (after blending) and add them at the end.

Another option is to add a can of cooked beans to the soup.  You can also top the soup with croutons or a piece of cheese-covered toast, similar to a bowl of French onion soup. Even sprinkling some toasted sunflower or pumpkin seeds on top will add some texture to your now smooth soup.

There are many options for you to have the experience you most want and, as a bonus, your leftovers will have a new flavor.

Related questions

What can I add to the potato soup to give it flavor?

Potato soup was traditionally a “pour what you have in the pot” type of meal, so the options for making tasty potato soup are virtually limitless.

Anything you would use to make a flavorful broth soup will also be delicious in your potato soup: celery, onions, garlic, carrots, and herbs.

You can also roast some garlic and caramelize some onions for a sweeter, earthier flavor.  Many people add bacon or ham to their potato soup, and for vegans and vegetarians, you can achieve a similar smoky flavor using all-natural liquid smoke.

For a twist, you can add a little dry white wine, or Worchestershire sauce, or even season it with a little chili or dry mustard . The possibilities are truly endless.

What goes well with potato soup?

Potato soup is a bit heavy on its own, so it’s good to add something light to the meal, like a salad with some fresh berries or a simple perfectly grilled cut of meat or fish.

If you want the soup to stand on its own, you can’t go wrong simply adding some biscuits for dipping, or some garlic toast to add some crunch to the meal.

Do I have to peel the potatoes for the soup?

No, you do not have to peel the potatoes for the soup, if you happen to like the skin of the potato and plan to leave pieces in the soup.

Leaving the skin on will help the potato pieces hold their shape and add a little extra texture to the soup, which is always nice.

However, if you are going to puree your soup, it may be best to peel the potatoes first, as this will give you a smoother finish and more palatable color for your soup.

How can you thicken potato soup?

There are many ways to thicken potato soup, but the three most common are as follows:

1. Mix cornstarch or flour with a little cold water and add it to the soup when it is almost ready to serve. It will thicken in 1-2 minutes without altering the flavor at all.
2. Add some heavy cream to the soup (see question below)
3. Boil more potatoes, or another starchy vegetable like carrots or even some lentils, and puree them with some of the broth until silky smooth. Add it to the main soup to thicken it considerably and add more flavor.

Does heavy cream thicken soup?

Yes, adding heavy cream is one of the more traditional ways to thicken a soup, in fact. Once the cream is added, let it simmer for a while, stirring frequently to prevent it from clumping to the bottom of the pot. It should thicken well in about 5 minutes.

How do you add cream to soup without it curdling?

For most cream soups, you’ll want all the other ingredients to be nearly cooked just in the broth before adding the cream. When the soup is almost ready, bring it to a medium temperature but do not bring it to a boil.

Measure the cream and gradually pour it into the hot soup, stirring constantly until all the cream is added and completely combined. Try to keep the soup from boiling over, even after all the cream is added.

Why are cream soups watery?

Cream has a lot of fat that doesn’t mix well with water. When mixed well, it will combine, but the longer it sits, the fat will start to separate from the water, which will rise to the top.

If you give the soup a good stir or, better yet, put it in a blender, it will recombine the fats with the water and you’ll have a nice thick soup again.