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