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How to Freeze Soup With Milk

by
author image Melynda Sorrels
Melynda Sorrels spent 10 years in the military working in different capacities of the medical field, including dental assisting, health services administration, decontamination and urgent medical care. Awarded the National Guardsman’s Medal for Lifesaving efforts in 2002, Sorrels was also a nominee for a Red Cross Award and a certified EMT-B for four years.
How to Freeze Soup With Milk
A large bowl of Manhattan clam chowder. Photo Credit Fudio/iStock/Getty Images

Hearty and filling, milk-based soups can often serve as meals by themselves. Milk-based soups, such as chowders and purees, are thicker and creamier than broth-based soups, meaning that they make for a more filling meal. If you find that your soup pot hardly has a dent in it after dinner is over, the rest can be saved for future enjoyment. Keeping soup in the refrigerator puts an emphasis on consuming it quickly, but freezer storage buys you more time.

Step 1

Place the pot of soup in a shallow ice bath in your sink to bring down its temperature.

Step 2

Allow the soup to cool for 15 to 20 minutes.

Step 3

Ladle the soup into jars or rigid airtight plastic containers. Leave 1/2 inch to 1 inch of room at the top of the container. The soup can also be ladled into ice cube trays to solidify in the freezer before being transferred into freezer bags.

Step 4

Mark the date clearly on the container, bag or jar. Use a permanent marker or homemade label.

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Step 5

Place the soup gently into the freezer right-side-up to prevent accidental spills and leaks.

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