Potato Soup

One of the companies I work for asked me to test their dehydrated food products and take pictures of the meals I create, so they can put the pictures on their website. I love work like this, it doesn’t even feel like work when I can cook and take pictures–two of my favorite things.

The first recipe is potato soup using dehydrated potato flakes and dehydrated milk. I expected a bland, off-flavor from dehydrated ingredients, but surprisingly this soup turned out very yummy. Cooking it up turned out being quick and easy too. I was quickly won over to supporting dehydrated food, not only for stocking up in your family’s pantry, but for those tired weekends when you just want to make something in a snap and have it turn out delicious.

Potato soup 


3/4 cup chopped carrots
1/4 cup chopped onions
1/4 cup butter
28 ounces chicken broth
2 cups dehydrated potato flakes
½ cup dried milk mixed with 1 cup water (or 1 1/2 cups milk)
1 cup plain Greek yogurt (or 1 cup sour cream)
3/4 cup shredded sharp cheddar cheese

Optional add-ins:
Bacon bits
Green onions
Parsley flakes


Sauté vegetables in butter until tender and stir in broth; bring to a boil. Reduce heat.

Add potato flakes; cook and stir for 5-7 minutes.

Add milk, cream, cheese and seasonings/herbs. Cook and stir until cheese is melted.

Taste test, adjust flavorings if desired, and ladle yourself a bowlful.


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