I freeze all my soups.
We just accept that when you reheat a soup with potatoes that they potatoes are going to break apart; asthetically not so good, but it still tastes great!
You can freeze cream soups, too. The trick to reheating them is to heat them hotter than you would want to eat it. If you heat it only to eating temp, the cream looks like it's separated. Heat it past and let it cool and the cream gets creamy like it was before you froze it. Occasionally cream soups will be thicker when they're reheated than they were originally; just add a splash of stock or water to loosen it up again.
I posted all my favourites in the "What kind of soup do you like?" thread. Most are on or around page 4.