Potato and leek soup has a creamy texture. The leeks used in the soup have a mild onion taste that infuses the soup with flavor. When you have leftover potato leek soup, you can store it in the freezer to enjoy at a later date. Storing the soup properly in the freezer will prolong its shelf life by two to three months. Freezing the soup allows you to create more meals from one dish to save money.
Things You'll Need
Shallow freezer containers with lids
Freezer marker pen
Pour the leftover potato leek soup into shallow containers. Shallow containers that are 3 inches deep or less allow the soup to cool more rapidly. Leave 1/2-inch of headspace at the top of the containers to allow for expansion.
Place the containers in the refrigerator until they cool completely. Secure tight fighting lids on the containers.
Place a piece of freezer tape on the containers. Write the date and contents on the tape with a freezer marker pen and place the potato leek soup containers in the freezer. Freeze the soup at 0 degrees F.
Thaw the soup in the refrigerator or in your microwave.
The potato texture may change when you freeze the soup, which can alter the quality and taste.
Never overload the freezer with too much unfrozen food because it will not freeze within 24 hours.
Always use the soup that has been frozen the longest first to prevent freezer burn or loss of quality.
- Cook UK: Leek and Potato Soup Recipe
- University of Wisonsin Extension; Soup: What You Need to Know & Favorite Recipes; 2006
- North Dakota State University; Food Freezing Basics: Packaging, Loading the Freezer and Refreezing; Julie Garden-Robinson; August 2005
- University of Minnesota Extension; Home Food Preservation Newsletter Soup's On; December 2009