I would not hesitate to freeze the soup. You may have to blend it again after it thaws. I freeze my roasted red pepper bisque. It just needs to be whisked after thawing.

Lpink, I freeze Loaded Baked Potato Soup (Sharon's) with no problems. It's made with milk and uses a roux. I don't freeze green onions/leeks so that ingredient may give a less than ideal result if frozen. But, if the potatoes are not good - your final product (soup) won't be any better than the ingredients used to make the soup. :( Potatoes are cheap, maybe start over with fresh good quality potatoes? /tricia

Here are a couple of my favorites. Both could be made with ground turkey or chicken. Vegetable Burger Soup makes 10-12 servings 1 lb. ground beef or pre-cooked frozen ground beef 2 lbs. can stewed or diced tomatoes 1 1 lb. can tomato sauce 4 cups water 2 10 oz. pkgs mixed frozen vegetables (carrots, peas, corn, green beans) 1 envelope dry onion soup 2 t. sugar - white or brown Brown beef and drain off fat if using fresh. Thaw beef if using frozen precooked. Add rest of ingredients to soup pot or slow cooker. Bring to a boil, lower heat and simmer one hour if in pot on stove. Cook on low for 8 hours if in crock pot. I add diced cooked potato cubes to this after thawing the soup and before heating. Sometimes cooked potatoes become soft with freezing. You can use diced fresh onion if the onion soup is too salty. Taco Soup I used less meat and it was great; subbed some bulk sausage for some of the ground beef. I did not include the can of hominy. You could use no salt versions of the tomatoes and tomato sauce. Not sure what you could sub for the Ranch Dressing or taco mix. Maybe garlic and parsley for the Ranch and chili powder for the taco? 2 pounds ground round 1 large onion, diced 1 packet taco seasoning 1 packet Hidden Valley Ranch original dry mix salad dressing 1 can kidney beans (with liquid) 1 can pinto beans with jalapeños (with liquid) 1 can yellow hominy 1 can diced tomatoes and green chilies (Rotel) 2 cans stewed tomatoes (I use Mexican stewed tomatoes) 1 8 oz. can tomato sauce 1 cup of water Cook beef and onion until beef is browned, drain excess grease. Add the remaining ingredients. Bring to a boil then reduce heat and simmer for 30 to 45 minutes.

I agree it should freeze fine as is. I do like to add just a bit of something 'fresh' when re-heating frozen soups. A scan of your crisper drawer for an herb, a sautéed onion, celery, leek, parsley/cilantro garnish, a squeeze of lemon or lime? or a bit of bean like a frozen pea or corn? edamame. I have options in my freezer like small amounts of caramelized onion/mushroom. Frozen pureed squash/pumpkin can transform a soup for another similar soup or chowder. If you find it 'just not the same as the day you made it' when re-heating, i've read that a wiz in a blender or a stick blender will bring back any separation and by adding a bit of fresh cream. Another option is to take out what you plan on freezing from the batch before adding the cream for that nights meal...freezing portions and adding the cream fresh later on when re-heating.