Creamy Broccoli Potato Soup
Soup is a great way to pack in nutrients and use your food storage at the same time. While I love this recipe on a cold day, I love to make in bulk and freeze it in both family sized and individual servings for days when I need a quick meal. You can use fresh, dehydrated or freeze dried ingredients in this recipe so it's a great one to use when you need to rotate items in your food storage. Enjoy!
This is a wonderfully simple creamy soup that can be made anytime of the year mostly from your food storage.
Creamy Broccoli Potato Soup
32 oz. Chicken Stock (can use water w/ bullion added)
4 c. Water
3/4 c. Powdered Non-Instant Milk
1/3 c. White Cheddar Powder
1/3 c. Cheddar Powder
3 c. Cubed Potatoes
1 lb bag Frozen Chopped Broccoli OR 2 cups Re-Hydrated or Freeze-dried from your storage
1/4 c. Dehydrated Onion
1 tsp. Mustard Powder
1 tsp Garlic Granules
1 tsp Italian Seasoning
Mix together chicken stock, water, powdered milk, and cheese powders in a large pot with a whisk.
Add potatoes and boil until the potatoes are just barely tender.
Add broccoli and the rest of the seasonings and simmer for 15-20 minutes on medium low heat. (If you like your soup thicker, simply whip out the corn starch and cold water method to thicken to your desired amount. ) **
**Garbanzo bean flour is also a wonderful thickener, mix it with a little water and then mix it into your soup. This method needs more cooking than the starch method but it also adds more vegetable protein.
I like this soup topped with cheese and green onions but it is great right out of the pot or the refrigerator on a cold day.
Enjoy!
~Bobbie
Tags: Creamy Broccoli Potato Soup potato soup broccoli soup cheese soup soup pantry cooking food storage cooking food storage
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