Make a batch of soup all at once, and divvy up into packets to take with you on trips.
Creamy Potato Soup
Ingredients:
- 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
Instructions:
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 total.
Notes:
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. Or add in ½ cup freeze-dried corn or red bell pepper for veggies, before you divide up the dry mix.
For extra richness add in a packet of olive oil with the water. Season to taste with salt and pepper as desired.