I made a potato and leek soup yesterday. Ingredients were very simple, but delicious (potatoes, leeks, chicken broth, fresh thyme, extra virgin oil and a small amount of butter, plus salt and pepper). I pureed it to oblivion in my Vitamix before adding the thyme leaves). I still have about 4 servings of the soup left. Rather than eat it again tonight and tomorrow, I'd like to save it until Sunday evening, when the guest that brought me the farm fresh organic leeks will be at my home again, but I made it Wednesday. It probably won't go bad between now and then, but it won't be as fresh as it is right now either. If I freeze it immediately, will it be a weird texture when defrosted on Sunday? I know potatoes don't always hold up well after being frozen, but it's completely pureed, so is it an issue? I'd hate for it to be compromised in any way. We ate it cold and may do so again on Sunday, unless the weather is crummy, in which case I'll heat it.
I know it's only a 4-day span, but many recipes advise against keeping most soups in the fridge beyond 3 days. The chicken broth was organic and from a tetra pak. It had been open a few days in my fridge already, if that matters in the slightest.