Any soup that is heavily cream or milk-based will not freeze well.  This is due to the fat content in the dairy that will cause it to split when frozen and become grainy. We recommend making the soup without the milk and freezing it like that. Then, when you are reheating it, you can add the milk or cream at the last minute. We also suggest leaving any fresh herbs out of the soup until the last minute as it will go black and bitter if frozen.