Make-ahead soups are literally a lifesaver in the fall and winter, but there are a few tips and rules to follow when it comes to having them taste just as good as they did the first time.
Can you freeze potato soup?
Don’t freeze potatoes in the soup. Potatoes will fall apart when freezing and give you a chunky consistency. Actually, I do freeze potatoes and just use a stick blender on the soup when reheating. Keep this in mind when choosing which soups to freeze and how to serve them once they’re reheated!
Rules for freezing soup
There are a few rules when freezing soups. Here are a few to keep in mind:
- Skip the pasta. If adding in pasta, leave it out until you serve it. Pasta tends to break up in the freezer. It will taste good, so if that is your only concern, then go ahead and leave it in.
- Leave out anything you wait to add until the last 5 minutes, such as fresh herbs. They offer much more to the soup when added when reheating.
- Undercook vegetables a little. They will cook more during reheating, so slightly undercooking them helps prevent mush.
- Cream soups will get very thick after freezing, you will need to reheat gently (I prefer a simmer on the stovetop) and add milk or cream a little at a time until the desired consistency is reached. I put together my best freezer soups for you with little tips and tricks on how to reheat them perfectly. Enjoy! 200+ Best Crock Pot Recipes11 Greatest Bread Bowl Soup Recipes of All Time Get the recipe: 30-Minute Chicken and Dumplings Get the recipe: Broccoli-Cheese Soup with Chicken and Rice Get the recipe: 30-Minute Hearty Italian Basil Sausage Soup Get the recipe:Bacon Double Cheeseburger Beer Cheese Soup Get the recipe: The Best Ever Chicken Tortilla Soup Get the recipe: Homemade Condensed Cream of Chicken Soup Get the recipe: Light Italian Meatball Soup Get the recipe: 30-Minute Italian Sausage and Pepper Soup Get the recipe: Wendy’s Copycat Chili Get the recipe: 25-Minute Bacon Beer Cheese Soup
