Soups: Freezing potato soup?
Subject: Freezing potato soup?
Newsgroups: rec.food.cooking
From: tintalle (tintalle at nl.rogers.com)
Date: Sat, 08 Jan 2005 21:13:36 -0330
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I made a huge pot of potato soup tonight (first time ever) It turned out pretty good i think, same flavor and texture as my favorite restaurant variety. Anyway, there are only two of us, and i'm wondering if the leftovers can be frozen? Will it affect the texture/flavor too much? There's alot of milk in it, does that make a difference?
Thanks!
From: Jill McQuown
Date: Sun, 9 Jan 2005 09:13:30 -0600
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The cooked potatoes will probably get mushy.
From: jjsworldSPAM at BLOCKERzipcon.com (Gal Called J.J.)
Date: Sun, 09 Jan 2005 16:21:12 GMT
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One time on Usenet, tintalle said:
> I made a huge pot of potato soup tonight (first time ever) It turned
> out pretty good i think, same flavor and texture as my favorite
> restaurant variety. Anyway, there are only two of us, and i'm
> wondering if the leftovers can be frozen? Will it affect the
> texture/flavor too much? There's alot of milk in it, does that make a
> difference?
DH takes frozen leftovers for lunch (he hates sandwiches), and potato soup is one of his favorites. My recipe has a lot of milk too, doesn't seem to hurt it by being frozen...
From: jim.mckelvey at sympatico.ca (Biff)
Date: 9 Jan 2005 15:08:08 -0800
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Add some grated raw potato when you reheat it. Simmer for at least 3 minutes. This will restore a lot of texture.
Subject: re: to freezing potato soup
Newsgroups: rec.food.cooking
From: Joe Kibort (jkibort at tds.net)
Date: Tue, 11 Jan 2005 17:42:18 -0600
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yes, after reheating you can always spice it back up to freshen up, white pepper, wine, buter etc.
actually most soups can be frozen and this is a regular practice in the industrty for larger chain rest.'s that bring in their soups that way!
From: The Joneses (famjones at swbell.net)
Date: Wed, 12 Jan 2005 05:35:27 GMT
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Joe Kibort wrote:
> yes, after reheating you can always spice it back up to freshen up ,white
> pepper, wine, buter etc.
> actually most soups can be frozen and this is a regular practice in the
> industrty for larger chain rest.'s that bring in their soups that way!
Took 2 pints of frozen potato soup out of freezer, warmed slightly in m/w to get out of jars, heated in pan on very low heat. Texture icky-crumbly, soup got curdley (should have used sour cream instead of half & half?). Used stick blender to smooth out, tasted good anyway with sprinkle of shredded smoked chedder.
Edrena
From: Jill McQuown
Date: Thu, 13 Jan 2005 05:40:33 -0600
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The Joneses wrote:
> Took 2 pints of frozen potato soup out of freezer, warmed slightly in
> m/w to get out of jars, heated in pan on very low heat. Texture
> icky-crumbly, soup got curdley (should have used sour cream instead
> of half & half?). Used stick blender to smooth out, tasted good
> anyway with sprinkle of shredded smoked chedder.
Well now, didn't I tell you the potatoes would lose texture if frozen? I don't think the cream matters, it's just not a good soup to freeze. At least you got some cream of potato soup out of the attempt :)
From: The Joneses (famjones at swbell.net)
Date: Thu, 13 Jan 2005 20:22:41 GMT
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Jill McQuown wrote:
> Well now, didn't I tell you the potatoes would lose texture if frozen? I
> don't think the cream matters, it's just not a good soup to freeze. At
> least you got some cream of potato soup out of the attempt :)
Yah you did, but you know how soup magically multiplies? There's only the 2 of us. And furthermore I don't think that picnic in the meadow long ago was loaves and fishes, I think it was fish soup... :)
Edrena