Sounds good. Maybe similiar to Shrimp Bisque, but not as fussy.

mqmoi, That recipe looks good. I had made the recipe below which DH loved. Sounds like we have two great recipes to chose from now. Thanks. sue Creamed Spinach Parmesan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons Butter 1 Large Spinach bunch -- washed, chopped 1 clove Garlic -- chopped fine 1/2 Cup Heavy cream 3 Tablespoons Parmesan cheese Heat large skillet to medium high. Add butter and melt. Add garlic and saute until golden (1 minute) Add spinach, reduce heat to medium, and cook, uncovered until wilted and most of the juices evaporate Add heavy cream and reduce for 5 minutes, until the cream is thickened. Sprinkle the parmesan and mix. If mixture is still a bit thin, cook down for a few more minutes, scraping it off the bottom often. : Can omit the garlic and add 1/2 tsp lemon zest

The next day I sauteed an onion and added it to the soup. It was really good. Can't wait for homegrown spinach!

I think you can. My husband always makes a double batch of potato leek soup and that also has cream in it. We freeze it in Tupperware containers. The trick though comes when defrosting it - you need to do it slowly. We usually let it sit in the refrigerator for a day or on the counter for a couple of hours until it softens. Then we microwave it on a low temperature setting and stir often until completely defrosted. Then I heat it to the desired temperature on a higher setting.