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Thread: How Does Potato Leek Soup Freeze?

  1. #1
    Join Date
    Oct 2005
    Location
    North Carolina
    Posts
    693

    How Does Potato Leek Soup Freeze?

    I have some extra potatoes, leeks, and cream in my refrigerator. I was thinking about making potato leek soup and freezing for an upcoming potluck dinner.

    I did a quick internet search on freezing potato soups and came up with conflicting advice. Some sites said potato soups (with cream) freeze great! Other sites say potato soups don't freeze well and become grainy.

    Any experience with freezing potato leek soup? Any recipes to share?

  2. #2
    Join Date
    Jul 2000
    Location
    NJ
    Posts
    441
    It freezes very well. I use the ziploc screwed on cap containers and freeze it regularly.

  3. #3
    Join Date
    Apr 2001
    Location
    Fort Lauderdale, FL, USA
    Posts
    2,485
    I made some before Christmas and froze the leftovers. We had the leftovers last week and no problems at all.. tasted just like it did when I made it.

  4. #4
    Join Date
    Apr 2006
    Location
    NW Arkansas
    Posts
    1,596
    Not sure if you'd be open to a new recipe, but Smitten Kitchen posted an AMAZING potato soup last week--no cream. I didn't freeze it, but imagine would hold up nicely. Could stir in sour cream at the end when reheating if desired instead of at the end of the cooking time.

    Baked Potato Soup

    1 head garlic
    3 tablespoons unsalted butter
    2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
    5 to 6 cups low-sodium chicken or vegetable broth (I used 5 cups; add the extra cup after pureeing if you’d like a thinner soup)
    2 bay leaves
    Table salt
    2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
    1/3 cup sour cream
    Ground black pepper

    Toppings, optional:
    Minced fresh chives or scallions
    Bacon bits
    Sour cream
    Grated cheddar
    A drizzle of melted (or melted and browned) butter

    Rinse the head of garlic to remove any outside grit or dirt. Cut the top third off the head and peel any loose papery skins off the bottom two-thirds.

    In a large, heavy pot or Dutch oven, melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes. Add the minced garlic and cook another minute. Add the larger part of the garlic head (whole, not chopped), broth, bay leaves and 3/4 teaspoon salt. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes.

    Discard bay leaves. Remove garlic heads. Optional: If you’d like an extra garlic boost to the soup, using tongs or paper towels, squeeze garlic head at root end until cloves slip out of their skins. Using a fork, mash the garlic cloves to smooth paste and add it back to the soup. [I felt our soup was garlicky enough without this. It had a great suggestion of garlic without overpowering the baked potato flavor.]

    Add sour cream to soup and cook for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste. Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. (Alternatively, transfer a portion of the potatoes and broth to a food processor or blender and puree until smooth.) Serve with whatever makes you happy on top, or nothing at all.
    Life finds a way to amaze and amuse me everyday.

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