Friday Foods – Cream of Potato and Roasted Garlic Soup
Cream of Potato and Roasted Garlic Soup
Makes 2 servings
1 tablespoon dried chives
1 teaspoon roasted garlic
2/3 cup instant potato flakes
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1/3 cup nonfat powdered milk
1/2 teaspoon Hungarian hot paprika
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 1/4–2 1/2 cups water
Combine dry ingredients and place in a zip-top freezer bag.
Put 2 1/4 – 2 1/2 cups of water in a pot to boil. The less water you use, the thicker the soup will be. When the water comes to a boil, turn off the heat and add the bag of dry ingredients. Stir for a few moments. Add more water if necessary to reach the desired consistency.