REHEATING NOTE: it can be difficult to get a reheated soup with this much cheese and milk to be as smooth and silky as when it was first made. The key is to reheat slowly, with lots of stirring, so the dairy solids fully emulsify back into the liquids, but without scorching or burning. I like to use a double boiler to accomplish this. If using a microwave, try using the “defrost” setting to gently warm it most of the way, stirring frequently before finishing for a minute or two on high.
If you plan to freeze this soup, it is usually advised to not add dairy such as cheese, milk, or sour cream to frozen soup until you are ready to serve it. Keep those separate, portioned for the amount in each freezer container. Bring the soup to a boil, then reduce heat and stir in the dairy. However, some folks have good luck freezing the soup in its finished state, then very slowly re-heating in a crock pot on its low setting.