Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
DIY Instant Potato-Bacon and Chive Soup
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 82
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 162 mg
Find some hot water, give it a shake and you'll have creamy potato soup in an instant.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 82
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 162 mg
Ingredients
Directions
Special equipment:
a heatproof and airtight pint container or glass jar with a lid- Add the instant mashed potatoes, milk powder, bouillon granules, bacon crumbles, chives, garlic powder, onion powder and 1/8 teaspoon black pepper a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.)
- To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating.
