Hello! I'm a seasoned chef with years of experience in the kitchen. One of the things I love most about cooking is the ability to prepare large batches of food and enjoy them later. Soup is an excellent choice for freezing, as it can be reheated easily and often tastes even better after a stint in the freezer.

However, when it comes to potatoes in soup, things get a little more complicated.
Potatoes have a tendency to absorb moisture and become mushy when frozen, especially if they are already cooked. This can result in a soupy texture that's not quite as appealing.

**Here are some things to consider when freezing soup with potatoes:**

* The type of potato: Some potato varieties are more prone to becoming mushy when frozen than others. Starchy potatoes, such as russet or Idaho potatoes, are more likely to fall apart. Waxy potatoes, like red potatoes or Yukon Golds, tend to hold their shape better.
* The size of the potato pieces: Smaller pieces of potato are more likely to become mushy when frozen than larger pieces. If you are using potatoes in your soup, cut them into larger chunks.
* The cooking method: If you are cooking the potatoes in the soup, try to undercook them slightly before freezing. This will help them to hold their shape better.
* Freezing time: The longer you freeze soup with potatoes, the more likely they are to become mushy. Try to freeze the soup for no more than 2-3 months.
* Reheating: When reheating frozen soup with potatoes, be sure to heat it gently to prevent the potatoes from becoming overcooked. You can also add a little extra liquid, such as broth or water, to help the potatoes retain their shape.

**Here are some tips for freezing soup with potatoes:**

* Choose a waxy potato variety: This will help the potatoes to retain their shape better when frozen.
* Cut the potatoes into large chunks: Larger pieces will be less likely to become mushy.
* Undercook the potatoes slightly: This will help them to retain their shape and texture.
* **Cool the soup completely before freezing:** This will help to prevent ice crystals from forming and damaging the potatoes.
* **Freeze the soup in freezer-safe containers or bags:** Leave about an inch of headspace in the container to allow for expansion.
* Label the soup with the date: This will help you to keep track of how long the soup has been frozen.

**Finally, here are some tips for reheating frozen soup with potatoes:**

* Reheat the soup gently: Heating the soup too quickly can cause the potatoes to become mushy.
* Add a little extra liquid: This will help to prevent the potatoes from becoming too dry.
* Stir the soup occasionally: This will help to distribute the heat evenly.

Ultimately, whether or not you can freeze soup with potatoes depends on the specific recipe and your own preferences. However, by following these tips, you can increase your chances of success and enjoy a delicious, frozen soup with potatoes.

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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. ... the potatoes tend to get grainy but like the other poster said, you can puree it with an immersion blender... you can freeze both.read more >>