Soups: freezing potato leek soup

Subject: freezing potato leek soup
Newsgroups: rec.food.cooking
From: Cherise
Date: Wed, 03 Feb 1999 18:48:16 GMT
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Can potato leek soup be frozen without too much problem? any hints? Ideally, I'd like to make a batch of it and have it for a few days.
From: Dimitri G Criona
Date: Wed, 3 Feb 1999 12:24:26 -0800
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No problem freeze away.
You may get some separation when you defrost especially if the soup contains milk or cream usually a few a little stirring cures that.
From: Bevan Leviston
Date: Thu, 4 Feb 1999 13:32:39 +1000
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When I am making a soup that involves adding milk or cream at the end, I try to add the cream to only that portion which is being eaten at the time. That way I can freeze away the water/stock based soup, thaw and heat it, then add the cream and other final condiments, giving it a fresher taste with little extra trouble.
From: Robert Keereweer
Date: Wed, 3 Feb 1999 19:16:03 -0400
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If your recipe calls for cream freeze the soup before adding it. Just add the cream to the portions that are going to be consumed right away.
From: hartmans at mediaone.net (Kay Hartman)
Date: Thu, 04 Feb 1999 03:11:46 GMT
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Robert Keereweer wrote:
>If your recipe calls for cream freeze the soup before adding it.
>Just add the cream to the portions that are going to be consumed right
>away.

Or don't. I freeze cream soups all the time without problem.
From: fmathies at aol.com (Florence)
Date: 4 Feb 1999 08:19:32 GMT
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How about posting your recipe for Potato Leek Soup?
From: Cherise
Date: Fri, 05 Feb 1999 17:07:35 GMT
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Florence wrote:
> How about posting your recipe for Potato Leek Soup?

Here's the recipe, but I admit I haven't yet tried it. It's from a little book called "Favourite Country Recipes of England" (a gift from a sibling who thought I might like to keep my English mate happy :) ). I'll try it this weekend. I'm tempted to add in extra leek slices after the puree step, as I love leeks! Thanks for the tips about freezing. If any one wants to offer their recipes or hints to this one, I'd love to read them. Thanks!

Leek Soup

2 pints chicken stock
1 lb leeks, cut into thin rings
2 oz butter
2 oz flour
2 onions, thinly sliced
1 lb potatoes, cubed
salt and pepper
pinch of nutmeg
pinch of thyme
2 tblspns single cream

Melt butter in a pan, add the vegetables and cook a few minutes w/o browning. Transfer to a saucepan, add the flour and gradually stir in the stock. Add the nutmeg, thyme and seasoning. Simmer gently for about 40 mins. Puree in a blender. Place in a clean pan and heat through. Just before serving stir in the cream and garnish with croutons. Soup may be served hot or chilled. Serves 6.