Thanks grainlady. I've found recipes which freeze as is or freeze before adding the cream. All seem to add the cheese before freezing. So I'll try freezing as is first and see how that goes. It is the least fussy way!

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.

Thanks for all the tips, sleevendog! I do have caramelized onions in my freezer...that sounds like something I'd like to try.