I like making big batches of soup. Today I dedcided to make a ham bone, potatoe soup. I found a recipe that calls for adding milk or cream. Can I freeze it or will it get gross?
When I make chowder for canning, I always leave out the milk or cream and add it when I am warming up the soup. I don't know how milk or cream in a soup will handle being frozen then thawed, but why not just leave it out and add it later? You should not have any problems that way.
I freeze milk, cheese and butter all the time. I also freeze chip beef gravy. Restaurants freeze milk based soups. Should be no problem.
Absolutely. It will change the consistency, but barely. If there is not tonnes of dairy, you will not even notice it.
Awesome Thank-you everyone!! That's awesome!!! This will so open up my "frozen soup" choices Thanks Again!!
