2 cups instant mashed potatoes (potato flakes)
1 1/2 cups nonfat dry milk
2 TB instant chicken bouillon
2 tsp dried minced onion
1 1/2 tsp seasoned salt
1 tsp dried parsley
1/4 tsp dried whole thyme
1/4 tsp ground white pepper
1/8 tsp turmeric*
Directions:
Combine all ingredients in a large bowl, mixing until completely blended. Store in airtight container.
*Note: if you don't have turmeric, omit it. It gives a little flavor and color to the soup but it is not necessary.
To prepare soup:
Place 1/2 cup soup mix in a soup bowl or mug. Add 1 cup boiling water slowly while mixing with a whisk or fork and stir until smooth. Let soup sit 1-2 minutes to thicken slightly. Salt and pepper to taste. Add shredded cheddar cheese or parmesan cheese if desired.
Makes approximately 6 bowls of soup.
Are potato flakes the same as instant mashed potatoes? If not, could you substitute potato flakes in this recipe? Thanks.
ReplyDeleteYes! Instant mashed potatoes are potato flakes. I will change that on the post, so it is not confusing. Thanks!
ReplyDelete