Hi, all!
I recently made a soup that was meant to be made with half and half and whole milk, but I made it with a combo of 2% and 1% milk. So, even if a cream-based soup could be frozen, I'm not sure if this could.

Do you think I can freeze this without it separating? I'm clueless about this, but it made a lot of soup and I don't think we'll finish it before it goes bad.

I don't know about freezing at this point. But you can make soups like that, and add the cream at the table, so it doesn't get frozen.

I've frozen cream based soups before and they do just fine. You just need to stir well as you're heating them up. I make potato cream soup all the time and freeze the extras.

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