If you're looking for a cozy hot soup on a cold day, this one is a crowd pleaser! This vegetarian recipe appeals to everyone and is so fast to make, you'll probably never go back to cooking with fresh ingredients because this recipe is so much faster!! The best part about making soup this way is that you can customize it - if you want to change out the cheese, or cut back on the onions, you can do it so easy!!
Cheesy Potato Cauliflower Soup in a jar
Serves 4 -- by Sabrina Winder
1 c. dehydrated mashed potatoes
¾ c. freeze-dried potato dices
¾ c. freeze-dried cauliflower
¼ c. sour cream powder
½ c. powdered cheese blend
2 tsp. chicken bouillon
½ tsp. Chef’s Choice all-purpose seasoning
1 Tbsp. parsley
1 tsp. garlic powder
2 Tbsp. freeze-dried green onion
¼ c. freeze-dried chopped onions
¼ c. freeze-dried celery
1/3 c. freeze-dried shredded cheddar cheese
Layer all ingredients in the order listed into a wide-mouth quart sized mason jar. Place an oxygen absorption packet in the top of the jar, then put on a new lid and ring. Attach a label with quick reference cooking instructions to the lid. Store away from light and heat to ensure a longer shelf life.
Cooking Instructions:
Remove oxygen absorption packet, then dump contents of the jar into a pot with 5 cups of cold water. Stir ingredients into water until all lumps are gone. Bring to a boil, turn down to medium heat and let simmer for about 10-15 minutes or until potatoes are soft.
Please be kind! I spent hours working on this recipe to share with you. If you’re going to share the recipe with others, please credit the recipe to me, by linking back to my blog. Don’t present this recipe as something you created yourself. Thanks!
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