Easy Potato Soup from Dehydrated Foods

As Full-Time RVers, we have found keeping the number of pots, pans and utensils used for cooking a meal to a minimum works best in our very small galley kitchen. Simple one-pot entrees with a side of fruit or vegetable are usually the rule.

Because we also have a very small refrigerator/freeze keeping fresh produce and meat in stock can be a problem. We are often miles from a good supermarket and so making a trip to restock groceries is often limited to once or twice a month. Trying to stock the refrigerator and freezer with a good variety to last two to three weeks almost always leeds to spoilage.

We’ve found that storing canned meat and freeze dried or dehydrated vegetables is a good way to always have a wide variety of foods on hand without the problem of spoilage.

This Potato Soup recipe is one of our favorites. The is a big recipe for two people for one meal and we always have leftover which we have for lunch or a soup and sandwich dinner later in the week.

Potato Soup Recipe:

1 Cup Dehydrated Potato Slices
1 Cup Dehydrated Potato Shreds
1 Cup Dehydrated Potato Flakes (Instant Mashed Potatoes)
1/3 Cup Dehydrated Onion Shreds
1 Tbs Dehydrated Carrots
1 Tbs Dehydrated Bell Peppers
1/2 Tbs Dehydrated Garlic Flakes
1 tsp Dehydrated Parsly Flakes
1 tsp Dehydrated Celery Flakes
1/2 tsp Liquid Smoke
2 Cup2 Instant Milk
1/4 Cup Butter
6-8 oz Diced Ham or Spam – Bacon works too.



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3 Responses to "Easy Potato Soup from Dehydrated Foods"

  1. Hey, nothing wrong with your video nor your soup mix. Sounds great to me and probably costs a lot less than some of those packaged soup mixes that sell for about five bucks a packet.

    Jim Foreman

  2. Thanks Jim. I used to make potato soup the hard way, and if I had to admit it, it is better by a little bit. But this recipe is so easy, much faster to cook and it really does taste and feel nearly as good as the fresh ingredients version. If I didn’t have Mom’s to compare it to I’d say it was the best I’ve ever had.

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