I often make leek and potato soup and usually have it the same day but I am going to freeze some of it as there is a lot andwe won't get through it all.
Can you make it with cream and freeze it or do you have to freeze it without the cream?
If you make it with crème fraiche it would not split Cassa.
However Cream with a fat content of more than 35% can be frozen so if you use double cream you will be ok as off the top of my head I think double cream is 48% fat.
My suggestion would be to add a little cornflour to the soup you want to freeze and cook it in. It doesn’t have to be a lot but it will help to emulsify the cream and stop the soup splitting
I managed to make the soup and siphon some off to put in the freezer before the cream went in. I then made some bread and butter pudding with home Mage custard with the left over cream.
Crikey I'm on a roll at the moment. You watch, I won't cook anything for a week now lol