Joe Kibort wrote:

> yes, after reheating you can always spice it back up to freshen up ,white
> pepper, wine, buter etc.
> actually most soups can be frozen and this is a regular practice in the
> industrty for larger chain rest.'s that bring in their soups that way!

Took 2 pints of frozen potato soup out of freezer, warmed slightly in m/w to
get out of jars, heated in pan on very low heat. Texture icky-crumbly, soup
got curdley (should have used sour cream instead of half & half?). Used stick
blender to smooth out, tasted good anyway with sprinkle of shredded smoked
chedder.
Edrena