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Freezing potato soup

k
kc girl Nov 10, 2004 08:44 PM

Can one freeze potato soup and thaw to the same nice creaminess as originally made?

What about butternut squash soup?

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  1. e
    Eldon Kreider Nov 10, 2004 09:57 PM

    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. w
      Wendy Lai Nov 10, 2004 10:18 PM

      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. c
        ChefShell Nov 11, 2004 11:50 AM

        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
          k
          kc girl Nov 11, 2004 12:36 PM

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

          1. re: kc girl
            c
            ChefShell Nov 12, 2004 07:10 AM

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

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