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Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shafer Family
Added: Thursday, April 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 cups water

6 tablespoons cornstarch and 3 cups dried potatoes (from shredded hashbrowns for instance)
-OR-
3 packages instant potatoes

12 chicken or beef bouillon cubes
1 teaspoon thyme
2 tablespoons dried onion flakes
Spices to taste (recommended):
Salt, Pepper, Garlic Powder, Dried Parsley

Desired toppings, such as:
1 cup Parmesan cheese
1 cup French's French fried onions (cheese or regular flavor)
1 cup sour cream
1 cup bacon bits
4 chopped green onions
1 8oz package shredded cheddar cheese

Directions:
Directions:
At home, place dried potato hashbrowns or instant mashed potatoes, onion flakes, bouillon cubes and seasonings in zip top bag.

In camp, add water to large pot and stir in cornstarch; mix until smooth (if using dried pototoes and not instant mashed potatoes).

If using instant mashed potatoes, omit cornstarch.

Add potato mix from zip top bag. Stir until mixed well. Bring to boil. Reduce heat to simmer and cook for 12 minutes if using instant mashed potatoes. Simmer for 25 minutes if using dried potatoes.

Season to taste with spices.

Spoon into individual bowls for each patrol member. Patrol member can then add desired topping as mentioned above.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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