First of all, can I just be sappy for a moment and say how great you all are? I have thoroughly enjoyed reading your comments for the giveaway! Thanks for sharing the wonderful reasons why you’ve chosen the book that you’d like to win- honestly, I wish I could give away a book to each and every one of you (sorry, it won’t happen, but I really wish I could!). 🙂
Secondly, someone emailed and asked whether Spud Special Soup froze well, and it had been so long since I tried that I couldn’t really remember. Today I used some that I made a couple weeks ago, and here are my thoughts.
If you’d like to freeze it, keep it undercooked. The veggies, especially the potatoes, get too soft otherwise, and it becomes a little mushy. I would turn it off once the potatoes were almost cooked, but still a bit too hard (maybe 10 minutes before it’s done). Also, it would be better if I hadn’t added the milk before freezing, but instead added it after thawing and reheating (however, I had to add it at the time, because I was trying to use milk before it went bad, and it certainly didn’t ruin it or anything, it just would have been better the other way).