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Freezing potato soup

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Can one freeze potato soup and thaw to the same nice creaminess as originally made?

What about butternut squash soup?

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    Eldon Kreider

    We have frozen leek and potato soup for years. The only caveat is don't add milk or cream until after defrosting in the refrigerator.

    1. I don't think you can freeze potato soup and expect the same level of creaminess after defrosting. I've tried it. The result are still tasty, but the consistencies is somewhat grainy. You can try a stick blender to smooth it out and add more cream.

      I'm not sure about butternut, but I want to say it would work better than potato.

      1. you can freeze both. the potatoes tend to get grainy but like the other poster said, you can puree it with an immersion blender to smooth it out. adding the cream after it's been thawed won't really help with the graininess of the potatoes. if you are using a roux method to thicken it won't thaw grainy. if you let the soup cool completely before you freeze it, you typically won't get the graininess. at least, i never have. i make butternut squash bisque all the time and never have any kind of issue after freezing. it's starch content is less than that of potatoes, so it thaws beautifully.

        2 Replies
        1. re: ChefShell

          About the potatoes, do you think adding some white rose potatoes would help with less graininess?

          1. re: kc girl

            absolutely. they have a tighter texture and always make for creamier potatoes. any smaller potato would be good because that young factor.