Yes you can! If is made only with vegetables and noodles, slightly cook them so they're almost "al dente", because after thawed they will be cooked again. For creammy soups, just follow the recipe.
To freeze, cool soup as fast as possible, placing the container the soup is in, over cold water. Freeze in a plastic container leaving about 1 inche of space on top so the liquid has enough space to expand.
To thaw, refrigerate overnight and heat before serving. Or you can place the soup still frozen in a pan under low heat, add a little water and stir until totally efrosted.
Durability: up to 3 months.
Tips: Potatoes lose their texture is frozen after cooked. So you can always cook them on the side and add them to the soup when heating.