I would not hesitate to freeze the soup. You may have to blend it again after it thaws. I freeze my roasted red pepper bisque. It just needs to be whisked after thawing.

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Brooke, I have tried it and along with icebird's friend mine separated when I cooked it. I tried eating it and the break down was with the potatoes. I won't freezed it again. I was just thinking though maybe the potatoes wouldn't turn to mush if they were undercooked. Just a thought.

Freezes great. May look a bit different when thawed, meaning not your first soup, but it might need a wiz in the blender or a stick blender. I like to heat and blend with something fresh like parsley or cilantro, or a topping of yogurt mixed with a bit of feta or goat cheese. No need really but just to boost the freezer flavor if it gets a bit separated. Usually heat in a sauce pan takes care of that. Some nice toasted croutons or toasted slices of bread. Even just a half cup of milk or coconut milk adds a nice flavor boost. Freeze in pint containers so you get more meals out of it.