Partly Cook Potato Soup. The key to making Fraser potato soup is that you want to begin by partially cooking your potatoes and vegetables. I don’t want them to be completely cooked, because you will need to warm the potato soup after it has thawed. Sometimes, if you fully cooked your vegetables before freezing, you end up with mushy, overcooked vegetables when you are ready to eat them.
Hold the Dairy. Products do not freeze and thaw well. Typically, milk or cream becomes gritty and almost sand-like after it has been frozen. Because of this, we strongly recommend that you do not add any milk, cream, or other dairy products to your potato soup before it is frozen. Rather hold these ingredients and add them when you are thawing your frozen potato soup.
Note: You may also consider withholding any seasonings or herbs that are added to your potato soup. This way, when you go to reheat your potato soup after it has been frozen, you can add your desired seasoning and herbs then, making it taste nice and fresh.
Let it Cool. Before you freeze your prepared freezer potato soup, you will want to allow the soup to fully cool and then transfer it to your freezer storage containers.
Prepare Your Soup for the Freezer. After your soup has cooled, you can prepare it for the freezer. To do this, transfer your soup into freezer safe storage bags, or soup freezer containers, such as freezer safe Tupperware or airtight containers. Then you are ready to chill.
Refrigerate Potato Soup Before Freezing. If you are able it is a great idea to allow your freezer potato soup to chill in the refrigerator before freezing. This allows your soup to chill gradually, and you will enjoy better results of your frozen potato soup.
Label and Freeze Your Potato Soup. Winter soup has chilled in the refrigerator for a few hours, you are good to transfer it to the freezer. Are you sure to label your freezer containers with a description and the date, then freeze you are prepared potato soup for three to six months.