Here’s another delightful recipe that you must try – the potato cheese soup. But before we get excited, let’s first go over an important factor when storing food.
There’s a certain art form when it comes to storing food. And I’m not talking about how to store the food, or even where you store it. Those things in themselves take substantial planning and evaluation.
What I’m talking about has more to do with what specific foods you store and when you store them.
If there’s one thing that I like to do, is plan ahead for when the end is near. Not the end of days. The end of the life of stored foods. You see, everything has a shelf life, except for honey and alcoholic spirits.
The rest of your food cache will be living on borrowed time, extended by how well you prepared and stored the food in the first place.
Take this recipe for potato cheese soup for example. Everything that this recipe contains has a shelf life. That means eventually, you’ll need to use it up, replacing it with a fresh supply.
While some of the items have a much longer shelf life than others, it pays to know just when certain items will near their end. That’s so you can prepare for the moment with a recipe plan.
And when the condensed cheese soup is finally ready to fulfill its purpose, you’ll know that potato flakes and onion powder will add perfect texture and flavor. That’s the kind of punch that will leave your family members wanting more.
I know mine do. And not only that, but adding the bacon bits takes the whole recipe to another level, one I know you and your family will return to time and again.
Of course, the bacon bits are completely optional. But personally, I have a hard time saving a few for myself when my family is ready with bowls in hand. There’s no denying the appeal of this recipe and it is always a favorite when served.
Potato Cheese Soup with BaconCourse: Soups
1 can (15.4 oz or 455 mL) condensed cheese soup
2/3 cup (or 160 mL) nonfat dry milk powder
1 cup (or 240 mL) water
1 1/4 cups (or 300 mL) instant mashed potato flakes
1 tbsp (or 15 g) onion powder
salt and pepper
2 tbsp (or 30 g) bacon bits (optional)
- In a deep pan, mix the canned soup, dry milk powder and water.
- Bring the soup to boil in a pan over medium heat. Then, simmer for 5 minutes.
- Add the potato flakes and onion powder. Sprinkle salt and pepper to taste. Mix well.
- Pour into serving bowls. Top with chives and bacon bits, if desired.
- Serve warm. Enjoy!