Chunky Potatoe-and-Swiss Chowder

[Betty]

I am about to make this Chowder. It was in the March issue on Page 115. Looks really good. I want to know if I can freeze any leftovers???

[Searcher]

Mmmm, Betty, that does look good. I make a potato leek soup with a little half and half in it and I freeze it. Sometimes cream will separate but I haven't had any trouble with half and half. Reheat it gently.

[goldilocks]

betty, before you make it, i would suggest running a search on this board as i don't remember hearing favorable reviews on this one. i could be thinking about another recipe, but i would check out the comments.

[sneezles]

Here are two links for past reviews of this recipe:
http://www.cookinglight.com/bbs/Forum1/HTML/004907.html
http://www.cookinglight.com/bbs/Forum1/HTML/005035.html

Seems some like and some don't but I too would use Grueye instead of Swiss.

[Jewel]

Any time I have ever tried to freeze soup with potatoes in it, it has not frozen well. Potatoes got very grainy. I also read in CL that anything with milk or cream in it will generally not freeze well either! Anyone else have experience freezing potato dishes?

[Anne]

I agree with Jewel that most of the soups I've tried to freeze that had a lot of potatoes didn't do very well. The potatoes get mushy. The exception seems to be clam chowder and I can't figure out why since it has the two big no-no's potatoes and milk? go figure! Bean and pea (split pea) soups freeze well for me.

[SusanMac]

I made this soup and it was good. I haven't tried freezing it, but it definitely tastes better the day after you make it.

[woodsl]

I agree with Jewel and Anne. Almost anything I make with potatoes does not freeze well as the potatoes get mushy and grainy - even mashed potatoes. I have a cinnamon bun recipe with mashed potatoes in the dough and these buns do not freeze well - they get very mushy and doughy even though I bake them before I freeze them.