Potato Leek Soup

A store-bought, unopened container of potato leek soup will typically last about 1-2 weeks past the printed 'sell-by' date in the refrigerator. Once opened, it should be consumed within 3-4 days to ensure freshness. If it's a homemade soup, it's recommended to eat within 3-4 days if stored in the refrigerator, and for extended life, it is freezer-friendly and could last up to 2-3 months. Always refer to the 'sell-by' date if you're unsure about the freshness of store-bought soup and be cautious with homemade ones.

Potato leek soup has gone bad when it develops an off smell, you spot mold or any discoloration, or if it has been left out at room temperature for too long (more than 2 hours). The texture may also change, becoming slimy—an indication that it has spoiled. Another key indicator is the taste, but we advise not to taste it if you're in doubt.

• Store homemade potato leek soup in an airtight container to lock in freshness and prevent odors from the fridge seeping in. • Consider using a date label on your container to keep track of when it was made or opened. This is particularly useful if you're unsure of how long it's been in the fridge. • To freeze, let the soup cool first, then transfer into a freezer-safe bag or container. To avoid mess, leave a little space for possible expansion. • When you're ready to enjoy, defrost overnight in the refrigerator then reheat over the stove or in the microwave until it's piping hot. • Cooling the soup rapidly before refrigerating or freezing can help to maintain its quality for longer. This can be done by placing the soup (in a sealed container) in a shallow ice water bath and stirring occasionally.