Instant Potato Soup

Mix up a jar and keep it handy for when you need a quick dinner or some feel-good soup.

I found this recipe all over the internet, and I’m not going to bother telling you the 3 million websites it comes from.

Instant Potato Soup

2 cups instant mashed potatoes
1 & 1/2 cups instant milk powder
3-4 cubes HerbOx Chicken Bouillon, crushed*
2 tsp dried minced onion
1 tsp dried parsley
1/4 tsp pepper
1/4 tsp dried thyme
1 & 1/2 tsp seasoning salt (I used McCormick’s)

Mix all ingredients and store in a 1 quart jar.

To serve:
Place 1/2 cup instant soup mix in a soup bowl, cup or mug. Add one cup of boiling water and stir until smooth.
Top with shredded cheddar and bits of bacon, if desired.

* The original recipe (or all the versions I saw, LOL) called for 2 tablespoons of powdered bouillon. Since I just have the HerbOx cubes (because they’re gf), I crushed them with my mortar and pestle and figured it took about 5 cubes to make 2 tbs. I think 5 cubes is too chickeny for my soup, which is why I’m writing 3 or 4 cubes. Also, the recipe called for 1/8 teaspoon turmeric. I don’t have any, so I can’t very well tell you to use it, can I?

Braden really enjoyed his soup. Carter was not in the mood for food, so his lack of empty bowl does not count.

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3 Responses to Instant Potato Soup

  1. Gluten Free Steve says:

    What a great idea! I love potato soup. Add a little cooked bacon and cheddar cheese, and you’ve got a great meal!

  2. Cassandra says:

    Mine had more than a little bacon and cheddar cheese, lol.

  3. Megan says:

    Try substituting dill for tumeric. Works just as well and easier to find – especially if you can grow and dry your own.

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