I can only tell you it's worked well for me. The key is to reheat low and slow, stirring often to avoid separating and/or a grainy texture. Know that both potatoes and pasta can be iffy after freezing since it can compromise their texture (though taste fine). I've frozen potato cheese soup successfully, but the (russet) potatoes were pureed. You can always try freezing a small amount to see. Again, a low/slow heat and stirring often should work. Worst scenario is there might be some texture change, but you'll still have the great flavor.

FWIW, I know in this case freezing it was not planned. If you ever know ahead it will be frozen, I would leave out the cream and Boursin to add when it's reheated.

ETA - I just remembered this regarding potatoes (if they're in your soup). Any red or white potatoes in soups I've frozen are always fine. Maybe waxy potatoes just freeze better than starchier russets.

I make Zuppa Toscana but use milk, not cream. I also don't add cheese. So it's a lighter version, obviously. I mash some of the potatoes to help with the thickening. Anyway, I make soup in order to have some in the freezer, and this one is no exception.

Thank you both!

We usually make enough potato leek soup at Thanksgiving to freeze for Christmas. Chloe is right - reheat slowly and stir. I usually reheat it very slowly in the microwave and stir every few minutes.

You may have to add a thickener such as flour if the cheese in it breaks and releases it's oil. Sometimes, not always, a cream based soup can become watery when reheated.

From a quick internet search:

"Leftover cream soup can be frozen for a quick and simple meal later. Although creamed soups sometimes separate when you defrost and reheat them due to the cream base, it can be remedied with careful blending. Whip up a pot of cream of broccoli or cream of chicken soup and freeze some for future meals."

When stirring use a whisk gently. IT will help with any separating that might happen.

Glad you asked this, Susieque. I learned something!

Suzieque, may I please see your recipe for that Zuppa Toscana? It sounds fabulous. Heavy cream and Boursin cheese - OMG!

Hi, Janie - Here you go. It's an Instant Pot recipe but I'm guessing it can be converted to stove-top if you don't have an Instant Pot. Yep, it's pretty decadent!

Zuppa Toscana from Pressure Luck