Freezing stew/ soup without it going soggy

[EskarinaWeatherwax]

Is there a good way of freezing soups and stews that contain potatoes without them then going soggy? I froze some chunky vegetable soup at the weekend and defrosted one today for lunch and the chopped new potatoes taste a little soggy. Is there a better way of doing this which doesn't involve adding fresh potatoes daily?

I wouldn't use new potatoes in a soup or stew, I'd use old ones and mash them up anyway on the second heating.

I mostly only freeze blended soups as some veg just doesn't freeze well. Having said that, you might find potatoes hold their shape better if you sauté or roast them a little first.

I avoid freezing anything with potatoes in for this very reason

Oh wait I'm not sure I meant new potatoes - are they the same as baby potatoes? I.e. the tiny ones with the skin on. Saute or roast may work, thanks!

Sounds like there's not really a good way around it sadly. I might just have to avoid potatoes for the latter part of the working week.