I freeze my cream-based wild rice soup all the time. I also freeze lots of things that contain cheese. The cheese things are not a problem at all, The cream based soups just tend to separate a little when thawed, but once reheated and stirred, they are just fine, just maybe a tad thinner. Not sure how Alfredo sauce would go. I think it may tend to thin a little after being frozen just like the cream soups. Linda

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

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.

Oh Suzieque, this looks like it requires a visit to the CICU immediately after eating, but wow, does this sound fabulous. Thanks for the recipe, I have copied and saved it for sometime soon when I'm feeling indulgent! Its a special occasion dish. I had some guests a few weeks ago who would have loved this, I'll be sure to make it for their next visit! (Instead we had cheeseburger soup which is pretty decadent as well.)