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.
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.
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.
Steven, where does one get all this dehydrated stuff? What we’ve see in stores is pretty expensive.