Yes! This soup keeps quite well in the fridge or freezer. Make soup as directed, let it cool completely, then store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. (Note: We don't recommend freezing this soup in mason jars, as it can expand too quickly while freezing and crack the jars). Thaw frozen soup overnight in the fridge and reheat in a saucepan over low heat. If the soup separates or looks grainy at all upon reheating, stir in an extra splash of heavy cream and zap it with an immersion blender to smooth it back out.