Dehydrator Potato Soup Recipes

POTATO SOUP MIX

Potato Soup Mix image

Potato soup in a jar is made with potato flakes and dry milk seasoned with turmeric and thyme.

Provided by Donna

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

1 ¾ cups instant mashed potato flakes
1 ½ cups dry milk powder
2 tablespoons chicken bouillon granules
2 teaspoons dried minced onion
1 teaspoon dried parsley
¼ teaspoon ground white pepper
¼ teaspoon dried thyme
⅛ teaspoon ground turmeric
1 ½ teaspoons seasoning salt

Steps:

Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar.
Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 27.7 g, Cholesterol 6 mg, Fat 0.3 g, Fiber 1.1 g, Protein 12.1 g, SaturatedFat 0.2 g, Sodium 437.2 mg, Sugar 16.2 g

DEHYDRATOR POTATO SOUP

Dehydrator Potato Soup image

This soup is creamy and thick and the flavor actually improves if allowed to stand a few hours before serving. Very the herbs as your supply or inclinations allow. Small pieces of dried jerky or bacon bits are very good added to it, too. With a salad, it makes a pleasing simple lunch or supper, particularly on a chilly day. The recipe doubles nicely too. Adapted from the "Mary Bell's Complete Dehydrator Cookbook". Prep time does NOT include dehydrator drying time.

Provided by TxGriffLover

Categories Potato

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 cups dried potatoes, slices
3 chicken bouillon cubes
5 cups water, plus 2 cups cold water
1/4 cup dried tomatoes, pieces
2 tablespoons shredded dried carrots
2 tablespoons dried green beans (1-inch pieces)
1 tablespoon dried bell pepper, pieces
1 tablespoon dried mushroom pieces
1 tablespoon dried onion, pieces
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon chopped garlic
1/4 teaspoon dried mustard
1/4 teaspoon dried celery powder
1/4 teaspoon celery seed
2 cups cold water
1/2 cup instant milk
1 cup dried potato flakes (store-bought or homemade, see note below)
freshly grated parmesan cheese

Steps:

In a soup kettle, combine the dried potato slices, bouillon, and 5 cups water. Let sit about 5 minutes to absorb some of the liquid. Add the dried tomatoes, carrots, green beans, peppers, mushrooms, onions, and all the seasonings. Bring the mixture to a boil over high heat. Remove the kettle from the heat, cover, and let sit for at least 15 minutes to rehydrate.
Return the kettle to the heat, bring the soup to a boil, and let it simmer slowly, stirring occasionally, for at least 1 hour until the vegetables are soft, adding water if necessary.
In a pitcher, stir together the 2 cups cold water and the dry milk. Bring the soup to a boil and stir in the milk. Reduce the heat to low and gradually stir in the potato flakes. Stir constantly, to prevent the soup from scorching, for about 5 minutes. Top with Parmesan cheese before serving.
Homemade Potato Flakes: Spread cooked mashed potatoes on lightly oiled leather sheets, place in the dehydrator, and dry. Break the sheets into chunks, put in the blender, and pulse until ground into flakes.

Nutrition Facts : Calories 200.4, Fat 5, SaturatedFat 2.8, Cholesterol 15.9, Sodium 649.7, Carbohydrate 32.3, Fiber 3.3, Sugar 9, Protein 7.7

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