skip to main content

The Kitchen Table

Potato soup

15 years ago

I made some wonderful potato and ham soup, but I was wondering if I can freeze it? It was made with milk and thickened with flour. Hope I can.

Sort by:Oldest

Comments (8)

colleenoz
15 years ago
It will go weird when you defrost it, looks like a bunch of wet shredded paper, but when you reheat it and give it a good stir it will come good.
azzalea
15 years ago
The milk and flour would freeze fine (I freeze white and cheese sauces all the time, and they're fine). The problem will be the potatoes. They do NOT do well in the freezer. They get sort of grainy/mealy and are very unappetizing. It would be a shame to waste your delicious soup.
Related Discussions
Make do slow cooker potato soup?
Q
Comments (8)
Well, if all that's in the soup is potatoes, onions, carrots and water, I think most the flavor is going to be added via the soup, so you'd better go for it. However, I think it's going to taste like a can of soup with some vegetables added. As long as your family likes that, it's all good. It would be faster, though, to just cook the vegetables on the stovetop and stir in the can of soup. You still have prep time for the vegetables so aren't saving anything there and it's only 20 minutes or so for the vegetables to cook. I also live "in the boonies" in Michigan, but I always basic ingredients. I learned when the kids were still at home that it's the only way to guarantee a meal when necessary, keep a well stocked pantry! Annie
...See More
Loaded Baked Potato Soup
Q
Comments (8)
I have a recipe for Loaded Baked Potato Soup that's lower in calories. It's from the Hungry Girl's 300 cal cook book. Fully Loaded Baked Potato Soup Per serving (1/5 of recipe, about 1 cup with toppings): 130 calories, 1 g fat, 56 mg sodium, 226 carbs, 2g fiber, 2.5g sugars, 7.5 g protein Soup 1 large potato (about 14.5 oz) 2 tbsp chopped onion 1/2 tsp minced garlic 3 cups fat-free chicken broth (I use homemade) 1 cup fat free milk or plain soy milk 1/4 cup ap flour 2 tbsp shredded fat-free cheddar cheese 2 tbsp fat-free sour cream 1 tbsp precooked real crumbled bacon 3/4 tsp garlic powder 3/4 tsp onion powder 1/4 tsp salt 1/8 tsp fresh ground black pepper Toppings 5 tsp shredded fat-free cheddar cheese 5 tsp fat-free sour cream 5 tsp diced scallions 2 1/2 tsp precooked real crumbled bacon Pierce potato with a fork in multiple places, and then place it on a microwave-safe plate. Microwave for 8 to 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin. Mash the potato pulp with a fork and set aside. Bring a medium pot sprayed with nonstick spray to med-high heat on the stove. Add chopped onion and minced garlic and cook for 1 to 2 mins, until onion has softened. Add broth and milk. Slowly add the flour, continuously stirring until it has completely dissolved. Add mashed potato and stir until blended. Add all the other ingredients for soup. Mix well, reduce heat and simmer for 2 mins. Top each serving with 1 tsp each of cheese, sour cream and scallions. Sprinkle each serving with 1/2 tsp crumbled bacon. Enjoy. I make this all the time. Love, love it!! Lind
...See More
Baked Potato Soup Recipe?
Q
Comments (4)
Been using this recipe for years. In fact, it's on the menu for sometime this week. Baked Potato Soup 2 medium potatoes (about 2 cups chopped) 3 tablespoons butter 1 cup diced white onion 2 tablespoons flour 4 cups chicken stock 2 cups water 1/4 cup cornstarch 1 1/2 cups instant mashed potatoes 1 teaspoon salt 3/4 teaspoon pepper 1/2 teaspoon basil 1/8 teaspoon thyme 1 cup half and half Garnish 1/2 cup shredded cheddar cheese 1/4 cup crumbled cooked bacon 2 green onions, chopped (green part only) 1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool. 2. As potatoes cool prepare soup by melting butter in a large saucepan, and sautÃÂ© onion until light brown. Add the flour to the onions and stir to make a roux. 3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. 4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. 5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick. 6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings. Serves 6 to 8.
...See More
Potato Soup for crockpot?
Q
Comments (9)
Connie, I haven't tried this one, but it sounds really good. It's from Better Homes & Gardens Slow Cooker Meals Smashed Potato Soup Prep: 25 minutes Cook: 8 to 10 hours (low) or 4 to 5 hours (high) Ingredients 3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes 1/2 cup chopped yellow and/or red sweet pepper 1-1/2 teaspoons bottled roasted garlic 1/2 teaspoon ground black pepper 4-1/2 cups chicken broth 1/2 cup whipping cream, half-and-half, or light cream 1 cup shredded cheddar cheese (4 ounces) 1/2 cup thinly sliced green onions Sliced green onions ((optional) Directions 1. In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all. 2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 3. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings. Nutrition Facts Calories243, Total Fat (g)11, Saturated Fat (g)6, Cholesterol (mg)37, Sodium (mg)644, Carbohydrate (g)30, Fiber (g)3, Protein (g)8, Percent Daily Values are based on a 2,000 calorie diet
...See More
workoutlady
15 years ago
It can't hurt to try it. I freeze soup all the time but I've never tried potato soup. I have tried to freeze type of cheezy potato soup and it turned out fine.
maire_cate
15 years ago
We make a large pot of potato leek soup at Thanksgiving and always freeze enough to serve again at Christmas. It does look very strange when you defrost it, it is grainy and crystalline. But the trick to reconstitute it is to let it defrost in the refrigerator and then slowly bring it back to serving temperature. You can microwave it for a few minutes at a time, stirring often and starting at a low power and then gradually increasing it until it's the temp. you want. I usually put it in a pot on the stove and use my immersion blender to mix it.

We don't have to thicken ours so I don't know if adding the flour to yours will make a difference.
Momof6
15 years ago
Care to share your recipe...ty...Mary
kathyg_in_mi
15 years ago
Please share the recipe!
Kathy G in MI
schoolhouse_gw
15 years ago
I freeze cream of potato soup all the time, no problem. As stated, it may not look like the fresh version but after reheating there's little difference. Still tastes good,too.
dex215
Original Author
15 years ago
I got the recipe from allrecipes.com ... Under soups. It's called Delicious Ham and Potato Soup. posted by Ellie11

I don't think I will freeze it this time. It is going to be tonight's dinner again, with some crunchy bread. It 's wonderful!

Related Stories

HANUKKAH DIY: Create a Nature-Inspired Hanging Calendar for Hanukkah

By creative jewish mom.com

Eight small gifts wrapped in potato-print-stamped paper make a delightful and simple holiday project

DINING ROOMS Setting the Table

By Becky Harris

FUN HOUZZ 10 Truly Irritating Things Your Partner Does in the Kitchen

By Mitchell Parker

Dirty dishes, food scraps in the sink — will the madness ever stop?

KITCHEN APPLIANCES What to Consider When Adding a Range Hood

By Toronto Interior Design Group

Get to know the types, styles and why you may want to skip a hood altogether

GARDENING AND LANDSCAPING Cream-of-the-Crop Vegetable Gardens

Both trendy and traditional, these inspired potager designs turn the everyday vegetable garden into art for your landscape

HEALTHY HOME 12 Ways to Set Up Your Kitchen for Healthy Eating

By Becky Harris

Making smart food choices is easier when your kitchen is part of your support team

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

EDIBLE GARDENS Summer Crops: How to Grow Squash

By Marianne Lipanovich

Almost foolproof and with cheerful flowers, squash comes in a wide range of varieties to plant in spring

FARM YOUR YARD Cool-Season Vegetables: How to Grow Beets

By Marianne Lipanovich

Give canned versions of this fall and spring garden favorite the heave-ho and discover its true flavor and colors

MOST POPULAR Thanksgiving Tales: When the Turkey Tanks

By Mary Jo Bowling

Houzz readers prove adept at snatching victory from the jaws of entertaining defeat

Sponsored

Kuhns Contracting, Inc.

26 Reviews

Central Ohio's Trusted Home Remodeler Specializing in Kitchens & Baths

More Discussions

Still frosted and still learning

146

Sunday Brain Game

13

Things you’ve been too squeamed to cook, order, buy, taste, touch

38

Parenting styles and skills

5

I'll show you mine/you show me yours - T 10/13/26

14