I have used vacumm sealers for years. I just got a new one from Cabela's - I like it alot.
My previous ones were Foodsaver brand. I used to freeze soup, stock, and wet stuff all the time. I just hit the manual seal button before it could suck up the moisture. I almost always did a second seal on moist food though, just to be sure that it sealed. My last Foodsaver that I bought was a piece of junk. Never did a good seal, the bags always lost vacumm and I had alot of stuff that ended up with freezer burn.
The new one from Cabelas suggests that wet foods and liquids be frozen first, but also suggests for moist foods to put a strip of paper towel above the food and below the sealing bar. I did that with sliced ham, boneless skinless chicken breasts and hamburger and it works great.
And I agree, potatoes in soup go mealy when frozen. I always end up mashing the existing potatoes into the broth and boiling a potato in the microwave to add when I reheat frozen soup. Or I go without chuncks of potato. :)