A little while ago I ran across a recipe for potato soup mix, on allrecipes. About a million people had made and reviewed the soup, and the reviews were amazing.
I was intrigued. So I tried it, with high hopes. We hated it.
It was truly terrible. So I went
to work and created a Potato soup meal in a jar that my family liked.
This Potato Soup is the result.
Recipe
Notes:
- Precooked crumbled bacon. I recommend using store bought precooked bacon. I get mine at Sam’s Club. It looks like this.
- Shelf Life with the bacon: when I use precooked bacon in a meal in a jar recipe I figure that the shelf life can only be as long as the ingredient with the shortest shelf life. In this case the bacon, which is 1 year.
- Shelf Life with out the bacon: 5 years. You could just add bacon as you are cooking.
- Bacon TVP. You could substitute Bacon TVP (think bacos) instead of the precooked bacon, I haven’t tried it (we try to avoid soy) but it would give you a longer shelf life then the bacon.
Potato Soup
½ cup Thrive
Béchamel Powder
½ cup Sour
Cream powder
¼ cup freeze
dried celery
¼ cup freeze
dried onion
1 ½ cup freeze
dried potato dices
¼ cup precooked
crumbled bacon (this shortens the shelf life, leave it out if you want a longer
shelf life)
1 tsp salt
1 tsp chives
For a
thinner soup
Add contents
of jar to 8 cup of rapidly boiling
water. Stir well. Simmer 10 -12 minutes until potatoes are
soft.
For a
thicker soup
Add contents
of jar to 6 cup of rapidly boiling
water. Stir well. Simmer 10 -12 minutes until potatoes are
soft.
