Freezing soup with dairy

[chichimousers]

Hi all - 

I made some soup this weekend and there is no way I'm going to be able to eat it all within 3-4 days, so I'd like to freeze some. 

I keep reading that freezing soups with dairy is not the best idea, this soup only has cream cheese in it, so no milk.

Have any of you had success freezing soup with dairy in it? Any tips and tricks you can recommend? 

Thank you! 

[emili]

I think the reason might be separation in the milk, but now that many days have passed, I am curious what you ended up doing. I have frozen milk before, when we have gone on vacation and there is a new carton. Once thawed it was completely OK. As for cream cheese, there are so many frozen apps and desserts made with cream cheese, I don't think it will be anything but delicious once thawed. 

[FitbitUser416]

I make my own soup with fresh vegatable, spices and chicken bone broth stock. Its yummy

[SunsetRunner]

Here is another thought, @chichimousers - If you know you will be making more than you can eat, freeze some of the soup before you freeze it. Then add the dairy after thawing and before enjoying. I realize this is too late for the soup you told us about, but it is something to think about next time. 

On a side note, I’ve made and frozen a lot of soup but never had much success freezing soup with dairy. This trick works for me.