Dehydrator Potato Soup Recipe

Name: Dehydrator Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried potatoes, slices; 3 chicken bouillon cubes; 5 cups water, plus 2 cups cold water; 1/4 cup dried tomatoes, pieces; 2 tablespoons shredded dried carrots; 2 tablespoons dried green beans (1-inch pieces); 1 tablespoon dried bell pepper, pieces; 1 tablespoon dried mushroom pieces; 1 tablespoon dried onion, pieces; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; 1/4 teaspoon chopped garlic; 1/4 teaspoon dried mustard; 1/4 teaspoon dried celery powder; 1/4 teaspoon celery seed; 2 cups cold water; 1/2 cup instant milk; 1 cup dried potato flakes (store-bought or homemade, see note below); freshly grated parmesan cheese

Servings: persons

2 cups dried potatoes, slices
3 chicken bouillon cubes
5 cups water, plus 2 cups cold water
1/4 cup dried tomatoes, pieces
2 tablespoons shredded dried carrots
2 tablespoons dried green beans (1-inch pieces)
1 tablespoon dried bell pepper, pieces
1 tablespoon dried mushroom pieces
1 tablespoon dried onion, pieces
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon chopped garlic
1/4 teaspoon dried mustard
1/4 teaspoon dried celery powder
1/4 teaspoon celery seed
2 cups cold water
1/2 cup instant milk
1 cup dried potato flakes (store-bought or homemade, see note below)
freshly grated parmesan cheese

1
In a soup kettle, combine the dried potato slices, bouillon, and 5 cups water. Let sit about 5 minutes to absorb some of the liquid. Add the dried tomatoes, carrots, green beans, peppers, mushrooms, onions, and all the seasonings. Bring the mixture to a boil over high heat. Remove the kettle from the heat, cover, and let sit for at least 15 minutes to rehydrate.
2
Return the kettle to the heat, bring the soup to a boil, and let it simmer slowly, stirring occasionally, for at least 1 hour until the vegetables are soft, adding water if necessary.
3
In a pitcher, stir together the 2 cups cold water and the dry milk. Bring the soup to a boil and stir in the milk. Reduce the heat to low and gradually stir in the potato flakes. Stir constantly, to prevent the soup from scorching, for about 5 minutes. Top with Parmesan cheese before serving.
4
Homemade Potato Flakes: Spread cooked mashed potatoes on lightly oiled leather sheets, place in the dehydrator, and dry. Break the sheets into chunks, put in the blender, and pulse until ground into flakes.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups dried potatoes, slices, 3 chicken bouillon cubes, 5 cups water, plus 2 cups cold water, 1/4 cup dried tomatoes, pieces, and more.

Yes, Dehydrator Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dehydrator Potato Soup

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