Freezing soup is a great way to prepare extra portions to enjoy later. However, soups containing potatoes can be tricky to freeze properly. When frozen, the starch in potatoes can break down and cause soup to become watery or develop an undesirable texture upon thawing. With some precautions, it is possible to successfully freeze soups with potatoes.
Should You Freeze Soup with Potatoes?
In general, potatoes don’t freeze well raw. The water content causes them to become mushy when thawed. Cooked potatoes freeze better, but can still break down and become mealy or pasty.
Some soups with potatoes freeze better than others. Higher starch potatoes like russets tend to break down more than waxy, lower starch potatoes. Thick, creamy soups freeze better than brothy soups. Puréed soups with potatoes often freeze very well.
It’s best to avoid freezing the following soups containing potatoes:
- Potato soup – The starch from so many potatoes will break down.
- Broccoli cheddar soup – The cheese may curdle or separate.
- Minestrone – Many veggies will get mushy.
- Beef stew – Potatoes will break down and absorb liquid.
These soups containing potatoes tend to freeze well:
- Creamy tomato soup
- Puréed cauliflower soup
- Loaded baked potato soup
- Cream of mushroom soup
Tips for Freezing Soup with Potatoes
If you want to freeze a soup containing potatoes, here are some tips:
- Use lower starch potatoes – Go for small, waxy potatoes like red potatoes or new potatoes rather than starchy russets.
- Cook potatoes thoroughly – Make sure potatoes are very fork tender before blending or freezing soup.
- Purée the soup – Use an immersion blender or regular blender to purée soup before freezing for a smoother consistency.
- Cool soup completely – Let soup cool at room temperature before refrigerating. Chill thoroughly in fridge before freezing.
- Portion into freezer bags – Divide soup into portions and freeze flat in freezer bags. Exclude as much air as possible.
- Add pasta after – Leave out any pasta, rice or grains and add after thawing soup.
- Label bags – Write name of soup and freeze date on bags so you know what’s inside.
How to Thaw Frozen Soup with Potatoes
Once your soup is frozen, thawing it properly is key. Here are some thawing tips:
- Thaw slowly in the refrigerator overnight. Do not thaw at room temperature.
- Microwave in short bursts, stirring frequently to evenly distribute heat.
- Place frozen soup in pot on stove over low heat until thawed, stirring often.
- Add a little extra liquid like milk or broth after thawing if soup is too thick.
Avoid boiling or overheating soup when thawing or reheating as high heat can further break down potatoes. Gently reheat soup until hot and serve immediately.
Alternative Thickening Agents
If you’d rather not freeze a soup containing potatoes, you can use a substitute thickening agent. Here are some options:
| Thickener | Notes |
|---|---|
| Roux | Equal parts butter and flour cooked into a paste. |
| Cornstarch | Mix with cold liquid before adding to soup. |
| Arrowroot | Similar to cornstarch but creates a glossy texture. |
| Tapioca starch | From the cassava root. Good for acidic soups. |
| Xanthan gum | A little goes a long way. Start with 1/4 tsp per quart. |
When using thickeners, avoid boiling soup once added as high heat can break down their thickening power. Mix slurry into room temperature or slightly warm soup off heat.
Best Potatoes for Freezing in Soup
If you do want to include potatoes in a soup to freeze, choose varieties that are lower in starch and hold their shape better. Good options include:
- Red potatoes – Waxy, firm flesh.
- Yukon Gold – Moderate starch level.
- New potatoes – Smaller, lower starch.
- Fingerling potatoes – Firm texture.
Avoid high starch, fluffy potatoes like:
- Russet
- Idaho
- Baking potatoes
The firm structure of waxy, low starch potatoes gives them the best chance of staying intact through freezing and thawing.
Soup Recipes with Potatoes to Freeze
If freezing soup with potatoes, puréed recipes tend to have the best results. Here are some tasty soup recipes containing potatoes that freeze well:
Creamy Potato Leek Soup
- 3 leeks, sliced
- 1 lb Yukon Gold potatoes, diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Sauté leeks in butter until soft.
- Add potatoes and broth. Simmer 20 minutes until potatoes are very tender.
- Purée soup until smooth. Stir in heavy cream.
- Season with salt and pepper.
Roasted Cauliflower and Potato Soup
- 1 head cauliflower, cut into florets
- 1 lb red potatoes, chopped
- 1 onion, diced
- 3 cloves garlic
- 4 cups vegetable broth
- 1 cup milk
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
- Toss cauliflower, potatoes, onion, garlic with oil. Roast at 400°F for 45 minutes.
- Sauté onion in olive oil until translucent.
- Add roasted vegetables and broth to pot. Simmer for 20 minutes.
- Purée with immersion blender. Stir in milk.
- Season with thyme, salt and pepper.
Curried Carrot and Sweet Potato Soup
- 1 lb carrots, chopped
- 1 lb sweet potato, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp curry powder
- 1 tsp ginger
- 1 cup coconut milk
- Salt and pepper to taste
- Sauté onion, garlic, ginger until fragrant.
- Add carrots, sweet potato and broth. Simmer for 25 minutes.
- Purée soup. Stir in coconut milk.
- Season with curry powder, salt and pepper.
Freezer Friendly Containers
Choosing the right storage containers can help maximize freezer life for soups. Opt for containers that are:
- Durable – Hard plastic or glass vs flimsy bags.
- Air tight – Tight lids prevent freezer burn.
- Freezer safe – Won’t become brittle and crack at low temperatures.
- BPA free – Avoid harmful chemicals leaching into food.
Ideal soup freezer containers include:
- Rigid plastic containers with snap lids
- Straight sided glass jars with clamp lids
- Heavy duty freezer bags
- Vacuum seal bags
Avoid common containers like milk jugs or cottage cheese tubs which become brittle and may leak in the freezer. Label all containers with contents and date before freezing.
How Long Does Frozen Soup Last?
Properly stored, frozen soup can safely last for the following times:
| Freezer Temperature | Soup Freezer Life |
|---|---|
| 0°F | 3-4 months |
| -10°F | 6-8 months |
| -20°F | 9-12 months |
For best quality, use frozen soup within 3-4 months. Check for signs of freezer burn like dried out patches or changes in color or texture before consuming soup that has been frozen for longer.
Can You Refreeze Thawed Soup?
Once thawed, soup should not be refrozen. Refreezing may introduce dangerous bacteria and creates poor texture. However, as long as soup was thawed safely in the refrigerator and hasn’t sat at room temperature for more than 2 hours, it can be brought to a boil and cooled again before returning to the freezer for long-term storage.
When reheating previously frozen soup, heat it thoroughly until steaming hot. Never re-freeze soup that has been left out at room temperature or shows any signs of spoilage.
Storing Frozen Soup Safely
Always practice safe food handling when freezing and storing soup. Be sure to:
- – Chill soup quickly before freezing
- – Freeze in small, shallow batches under 2 inches deep
- – Allow adequate air circulation in freezer
- – Avoid overloading freezer
- – Seal containers tightly
- – Label with contents and date
- – Store at 0°F or below if possible
Check frozen soup containers for signs of frost or ice crystals which indicates freezer burn. Use oldest frozen items first and don’t exceed recommended storage times.
Conclusion
Freezing soup with potatoes can be done successfully with careful preparation and storage methods. For best results, use lower starch potatoes, purée the soup, chill thoroughly before freezing, and use airtight containers approved for freezing. Handle soup safely and use within 3-4 months for optimal quality. With some simple precautions, you can safely freeze extras of your favorite soups containing potatoes.