Recipe: freezing cream soups

Soups and purees - Prepare as usual; concentrate by using less liquid if possible. Omit potatoes. Cool rapidly, package in rigid containers, leave headspace, and freeze. Or, freeze in clean ice cube trays. When frozen, store cubes in freezer containers or bags.
To prepare: heat without thawing. Cream-based soups should be heated over boiling water and stirred frequently for a smooth texture. Length of freezer storage: 4 to 6 months.

If you want to thicken the soups, there is a product called Clear Jell that doesn't break down like flour or regular cornstarch when frozen. It is a modified cornstarch product, and it can be used in pie fillings as well. You can even make a homecanned pie filling similar to the commercial type with Clear jell. There are all sorts of uses for it. Normally it is ordered online. There is instant and regular Clear jell. The instant is more for making an instant type pudding with. I would stick with the regular type.