Creamy Potato Soup

Creamy Potato Soup
  • 2 cups instant mashed potatoes
  • 1¾ cup dry milk
  • ½ cup shelf stable parmesan cheese (green can)
  • 2 Tbsp lower sodium bouillon (veggie, beef or chicken)
  • 2 Tbsp diced dried onion
  • 1 Tbsp dried parsley
  • 1 tsp dried garlic
  • ½ tsp ground pepper
  • 1 tsp dried thyme

At home mix the ingredients in a large bowl. Divide the soup mix up by ½ cup dry portions. Depending on if you will be using freezer bags, or a mug to have your soup in, pack in quart freezer bags or sandwich bags.

FBC method:

Add 1 cup near boiling water to the bag and stir till smooth. Let cool a bit.

Mug method:

Add 1 cup boiling water to the dry mix in your mug and stir till smooth. Let cool a bit.

One pot method:

Bring 1 cup water to a boil, take off the heat and stir in the dry mix until smooth. Let cool a bit.

Makes 8 servings.
Creamy Potato Soup mix is a great way to get a potassium rich meal into you when you are so tired you can’t face eating. It is easy to mix up, and quite affordable. Carry a packet or two with you in your food bag, as a backup for cold evenings as well. It rehydrates easily in a freezer bag or in your mug.
You can add a couple Tablespoons shelf stable bacon, or a 3 ounce packet of smoked salmon to make a hearty dinner.
For extra richness add in a packet of olive oil with the water. Season to taste with salt and pepper as desired.