Homemade Instant Potato Soup Mix

Having a few homemade convenience foods tucked away in the pantry can make busy days a lot easier. This potato soup mix is simple to put together, stores well, and turns into a creamy soup with just a few extra ingredients.

I’ve recently added a new upload day to the Farmers Wife Homestead YouTube channel. Every Friday, I’ll be sharing practical pantry and freezer ideas, homemade convenience foods, and simple kitchen staples that can help make every day cooking a little easier.

Some weeks there will be a full recipe to follow, while other weeks, I’ll be sharing quick tips and tricks, pantry mixes, or ways to make common supermarket products from scratch using ingredients you may already have on hand.

This homemade potato soup mix is exactly the kind of recipe these Friday uploads are all about. It’s quick to make, uses pantry staples, and gives you a convenient meal option whenever you need it.

Watch the Video

In this Friday pantry and freezer video, I show how I put together this homemade potato soup mix for long-term pantry storage.

It’s a simple recipe that comes together quickly and is a great example of the kind of practical pantry staples I’ll be sharing in these Friday uploads.

Homemade Instant Potato Soup Mix

Links to Other Recipes

If you enjoy practical pantry staples like this, you might also like:

• Homemade Baking Powder
• The DIY Pantry: Everyday Staples Made Simple
• Homemade Golden Syrup
• How to Make Sour Cream: Simple Steps and Solutions

Recipe Card

Makes: 1 large jar of soup mix
Prep time: 10 minutes

Ingredients

• 1 cup dehydrated potatoes
• ¾ cup + 2 Tbsp milk powder
• ¼ tsp salt
• ¼ tsp pepper
• 1–2 Tbsp dried chives
• 2 Tbsp chicken stock powder
• ¼ tsp garlic powder
• ½ tsp onion powder

Method

1. Add all ingredients to a large bowl and stir until well combined.
2. Transfer the mixture to a clean, dry jar or airtight container.
3. Seal and store in a cool, dry pantry until needed.

To Make Potato Soup

1. Add the entire soup mix to a saucepan with 3 cups water and 2 Tbsp butter.
2. Cook over low to medium heat, stirring occasionally, until the potatoes are soft and the soup has thickened.
3. Stir through ¼ cup cream for a creamier soup. If you prefer a thinner consistency, add an extra ¼ cup water.
4. Heat through and serve.

What to Serve with This Recipe

• Buttered toast
• Homemade focaccia
• Cheese scones
• Crusty bread rolls

Stacey’s Kitchen Tips

• Vacuum sealing will help extend storage life
• Make sure all ingredients are completely dry before storing
• Label jars with the date they were made
• Double or triple the recipe if making several jars at once

Variations & Substitutions

• Use vegetable stock powder instead of chicken stock
• Add dried parsley instead of chives
• Stir through cooked bacon before serving
• Add grated cheese for a cheesy potato soup, sour cream is lovely as well
• For a quick cup of soup boil water and add 4 heaped tsps into a mug and stir well.

Storage, Freezer & Make-Ahead Notes

• Store in an airtight container in a cool, dry pantry
• Vacuum sealing is ideal for long-term storage
• Keep moisture out of the jar
• Shelf life will depend on the freshness of the ingredients used

Final Thoughts

This is exactly the sort of recipe I like having tucked away in the pantry. It takes only a few minutes to put together, uses simple ingredients, and gives you a quick meal option when time is short.

These are the kinds of practical pantry staples I’ll be sharing in the new Friday uploads, and I hope they give you a few ideas for building up your own pantry at home.

Stacey