I don't have the recipe in front of me, but I agree with Sneezles that it probably wouldn't freeze well. Would it be possible to prepare most of the soup, and then freeze just that part? Then add the taters & dairy on the day you want to serve it? At least you'd cut down on part of the labor for next time.
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan