Soup – How to fix a bitter raw leek soup

You might be able to counter-balance it with other flavors (salt, sour, sweet, hot), but you're likely still going to have some bitter notes come through, it's just a question if it's tolerable or not, and some people dislike bitter more than others. (I can't understand how people can drink beers other than lambics)

In looking at a similar thread on Chowhound, one of the recommendations is a bit of milk or cream. If you're not lactose intollerant, it might be worth a try.

This could also be a chance for an experiment -- ladle it into a bunch of glasses, try some different things (sugar, vinegar, soy, hot sauce, milk, worcestershire, combinations of them, etc), and report back to us with what you think worked best.

Soup freezes great in my experience. To freeze it for long term storage, you'll probably want it to be vacuum sealed. In order to do this I freeze individual sized portions in Tupperware-style containers (make sure to leave enough room for expansion), and as soon as they're solid, vacuum seal those large "cubes". They generally stack pretty nicely in our garage freezer.

In general soups should thaw and taste very good, some flavors even seem become stronger or seem to enhance and meld better with the freezing. If you vacuum seal them as above you can throw them (still sealed) into a pot of boiling water for hot soup relatively fast!

As an aside, another great option with a leftover turkey frame would be to save it with previous odds and ends (carrot/celery ends, onion pieces, etc) in the freezer, and when you have enough make a simple stock. You can then freeze the stock into cubes (in ice cube trays) for soup-making later, sauteeing veggies, in place of water for more flavorful rice, and a ton of other things.