I have done this and it tastes fine, but the texture is bad. The cream becomes gritty and separates from the broth. Not appetizing at all.

I find it goes weird when frozen, but once you reheat it, if you give it a really good stir it reconstitutes back into its original form.

The texture of the potatoes can sometimes be compromised a bit but will taste fine. I freeze cream-based soups...no problem. The key to reheating is a low heat, stirring frequently.

I haven't done potato cream soup, but I find that vegetables of any kind, including potatoes, in soup or stew, freeze better when you "condense" the soup. That is, steam off a lot of the water. Some soups are too delicate for this, however, and I'd think it wouldn't be good for the cream, so done separately, and frozen without the cream might be an idea. Cream might freeze well if vacuum sealed. Ice cream freezes well if the surfaces aren't exposed to air.

Not always but sliced or chunked potatoes can sometimes be mealy after freezing. I recently froze clam chowder that contained both potatoes and cream. It reheated just fine.

Thanks for all your responses. I put some in the freezer-guess I will find out whether it's the way to go or may just need to share extra with neighbors.

I freeze all my soups but always add 'cream' just before serving and usually an herbed or spiced yogurt cream, sometimes with avocado.

Testing, like you just did, is often the best solution as many recipes are so different.

I don't usually have issues with potatoes. But I do often take out half or most of my soup to be frozen before fully cooked to let cool down well ahead of my serving portions. We always make enough for quick meals later.

I also don't have a problem with frozen potatoes, as long as they are cooked or at least partially cooked before freezing, and I'm a stickler for texture. I often made homemade french fries for the girls by partially frying them in oil and then froze them, so they could just take them from the freezer, put them in the oven to finish cooking through and have them as an after school snack before I got home from work. I also freeze portions of soup like vegetable beef that contains potato without noticeable texture issues. The dairy is another matter, I try not to freeze soups with dairy as it does sometimes separate or curdle and that compromises the texture for me.

So, I probably wouldn't freeze it because of the dairy, not because of the potatoes. Oddly enough, I've frozen au gratin potatoes successfully, so maybe it depends on the dairy as the recipe I used had milk, cheese AND sour cream.

Annie

A few years back I made some vichyssoise and froze the remainder successfully. I believe it was the recipe from the New York Times; but then I modified it to make it less rich. There were no solid potatoes or leaks because I had blended them smooth or used an immersion blender. I think I used a type of white potatoes that was similar to a Kennebec. One cold evening in February, I took it from the freezer and heated it up (not boil) and it totally hit the spot -- it was very delicious.

I'm going to try making some more tomorrow or the next day but I don't think I have enough leaks to make sufficient amount to freeze a quart.

Good luck with yours, Lzabeth.