Potatoes in the Freezer

• Freezing potatoes causes some potentially negative changes in their texture, taste and appearance. Frozen potatoes may become mushy, watery or grainy when thawed. They may also darken somewhat in appearance. You can freeze some soups containing potatoes, but consider the type of soup carefully.

Types of Soup

• Mashed or pureed potatoes are already meant to be soft and mushy, so they freeze and thaw fairly well. Soups made with pureed potatoes, such as a baked potato soup, freeze just fine. Dishes containing chunks of potatoes, such as chicken soup or beef stew, don't fare so well. The potatoes in these soups become bland and soggy.

Into the Freezer

• To freeze soup containing potatoes, choose high-quality potatoes with no bruises or soft spots. Cook the soup thoroughly first. Cooking the potatoes destroys enzymes that contribute to a decline in quality or discoloration. Cool the soup slightly and pack it into airtight plastic containers or freezer bags. Write the date on the soup and freeze it at zero degrees Fahrenheit or colder. Use the frozen soup within two to three months for best quality. Reheat the soup without thawing in a saucepan or microwave over medium heat to 165 F.

Make an Exception

• For best results, freeze soups containing chunks of potatoes without the potatoes. Make a base soup, omitting the potatoes. Freeze the soup in plastic containers or freezer bags at zero degrees F. Add cooked potatoes when you thaw and reheat the soup for a fresher taste and better texture.