Submitted 11/09/09 09:30:49 by Richard from Columbia SC.

Q I found some receipes for potato soup and cheddar cheese soup that I would like to make in large volume. Both have a cream base. What is the best method of storing these type soups, freezing, canning, and how long would they keep in the refrigerator?

Answered 11/20/09 11:10:45 by Kathleen Purvis

A: Canning would take a pressure canner and you would have to consult a canning guide to come up with the correct processing time. Freezing can work, although milk- or cream-based soups can separate when frozen, and potatoes are always tricky in freezing. They can darken or take on an off-flavor. If the potato is pureed, not chunky, it should be OK. To get around the separating problem, you could reheat the soup in a double boiler over water and whisk it well to bring it back together.