1 3/4 cups instant mashed potatoes
1 1/2 cups dry milk
2 tablespoons instant chicken bouillon
2 tablespoons dried minced onion
1 teaspoon dried parsley
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme or Sage
1/8 teaspoon curry powder or Cumin
1 teaspoon Seasoning salt
Combine all ingredients in a Ziploc bag and shake to mix.
To Use: add 1/2 cup mix in soup bowl & add 1 cup boiling water. Stir until smooth.
Variations: add ham and/or cheese to soup as desired (about 1/4 cup per bowl)
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Instant Potato Soup Mix
Ingredients
- 1 ¾ cups instant mashed potatoes
- 1 ½ cups dry milk
- 2 tablespoons instant chicken bouillon
- 2 tablespoons dried minced onion
- 1 teaspoon dried parsley
- ½ teaspoon ground white pepper
- ¼ teaspoon dried thyme or sage
- ⅛ teaspoon curry powder or cumin
- 1 teaspoon seasoning salt
Equipment
Instructions
- Combine the instant mashed potatoes, dry milk, chicken bouillon, dried minced onion, dried parsley, white pepper, thyme or sage, curry powder or cumin, and seasoning salt in a large mixing bowl or zip-top bag.
- Stir or shake until the ingredients are evenly blended.
- Transfer the mix to a zip-top bag or airtight container and seal tightly.
- To prepare one serving, add 1/2 cup mix to a soup bowl.
- Pour 1 cup boiling water over the mix and stir until smooth.
- If desired, add about 1/4 cup ham, cheese, or both to the hot soup before serving.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on measuring and combining the dry ingredients.
For best quality, store the dry mix airtight in a cool, dry place for up to 1 year.
Prepared soup should be refrigerated within 2 hours and used within 3 to 4 days.
Tried this recipe?
Let us know how it was!Instant Potato Soup Mix
Ingredients
- 1 ¾ cups instant mashed potatoes
- 1 ½ cups dry milk
- 2 tablespoons instant chicken bouillon
- 2 tablespoons dried minced onion
- 1 teaspoon dried parsley
- ½ teaspoon ground white pepper
- ¼ teaspoon dried thyme or sage
- ⅛ teaspoon curry powder or cumin
- 1 teaspoon seasoning salt
Equipment
Instructions
- Combine the instant mashed potatoes, dry milk, chicken bouillon, dried minced onion, dried parsley, white pepper, thyme or sage, curry powder or cumin, and seasoning salt in a large mixing bowl or zip-top bag.
- Stir or shake until the ingredients are evenly blended.
- Transfer the mix to a zip-top bag or airtight container and seal tightly.
- To prepare one serving, add 1/2 cup mix to a soup bowl.
- Pour 1 cup boiling water over the mix and stir until smooth.
- If desired, add about 1/4 cup ham, cheese, or both to the hot soup before serving.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on measuring and combining the dry ingredients.
For best quality, store the dry mix airtight in a cool, dry place for up to 1 year.
Prepared soup should be refrigerated within 2 hours and used within 3 to 4 days.
love this recipe, it is my go to when i am looking for some comfort food
Me too, we like to add chopped green chili’s to it to make it a bit spicy!
just made this for the first time, love it! now will make sure to have it available during the winter months! :jar: