It will tend to curdle. Here's a source which addresses the same issue. Carol Here is a link that might be useful: Can I Freeze Soups with Dairy?

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.

Freezes great. May look a bit different when thawed, meaning not your first soup, but it might need a wiz in the blender or a stick blender. I like to heat and blend with something fresh like parsley or cilantro, or a topping of yogurt mixed with a bit of feta or goat cheese. No need really but just to boost the freezer flavor if it gets a bit separated. Usually heat in a sauce pan takes care of that. Some nice toasted croutons or toasted slices of bread. Even just a half cup of milk or coconut milk adds a nice flavor boost. Freeze in pint containers so you get more meals out of it.

We freeze potato leek soup that's made with cream. When we're ready to use it I take it out of the freezer and put it in the refrigerator for a day or two. Then I slowly, very slowly defrost it in the microwave using low power. Then just before dinner I turn up the power and heat it to serving temperature. It does look a little odd but I just use my immersion blender to mix it up again. Sometimes I add a little bit of cream while blending it.