DIY Instant Potato-Bacon and Chive Soup

Find some hot water, give it a shake and you'll have creamy potato soup in an instant.
Save Recipe
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 2 cups
Share This Recipe


1/3 cup instant mashed potatoes

2 tablespoons instant nonfat dry milk powder

2 teaspoons chicken or vegetable bouillon granules 

1 teaspoon bacon crumbles (shelf-stable)

1 teaspoon dried chives

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

freshly ground black pepper


Special equipment:
a heatproof and airtight pint container or glass jar with a lid
  1. 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.)
  2. 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.