Not all creamy soups are created equal. Your heavy, hearty ones are the champions. Think: potato leek, creamy mushroom, or a chunky corn chowder. They hold up beautifully.
Be careful with soups that have a lot of cheese or eggs. They can get rubbery. For those, I recommend freezing the base only, then adding fresh cheese when serving. It’s a tiny bit more work, but worth it.
Brothy soups with a little cream? They freeze fine too, but they might need a good stir. Basically, if you love it fresh, you’ll love it frozen—you just have to manage expectations. It’s not exactly the same, but it’s 90% there, and that’s close enough for a busy weeknight.
