Freezer Friendly Potato Soup
This dairy free, broth based potato soup is perfect for batch cooking and freezing. Learn how to make it creamy and satisfying, with none of the texture issues after thawing!
Equipment
- Large pot
- Ladle
- Freezer-safe containers or bags
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 4 medium potatoes peeled and diced
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
To Finish After Thawing (Optional)
- 1/2 cup unsweetened coconut milk add after reheating, if desired
- chopped parsley or green onions for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Stir in diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes or until potatoes are just tender but not mushy.
- Remove from heat and let soup cool completely before freezing. Portion into airtight containers or freezer-safe bags. Label and freeze for up to 3 months.
- To serve, thaw in refrigerator overnight and reheat gently on the stovetop. Add coconut milk for creaminess if desired, and garnish with herbs.
Notes
For the best texture after freezing, slightly undercook the potatoes and avoid adding dairy before freezing. Add coconut milk or cream during reheating for a smoother consistency.