Potato Soup


Serves: 8
Total Calories: 104

Ingredients

QUART-SIZE* JAR INGREDIENTS
2 cups instant potato flakes
2 cups instant dry milk powder
2 tablespoons chicken bouillon granules
2 teaspoons dried minced onions
1 1/2 teaspoons seasoned salt
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric

ADDITIONAL INGREDIENT
8 cups water

GIFT TAG for _Potato Soup Mix ..........Click the Edit tab and select this entry to open the tag.

Directions:

1. Place all of the jar ingredients in a medium-sized pot. Add the water and stir well.

2. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat to low, and simmer for 3 minutes, or until the soup is thick and creamy. Serve hot.

3. Refrigerate any leftover soup in an airtight container for up to 1 week.

CREATING THE JAR
1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.

2. Layer the ingredients in the jar as shown below, pressing each layer firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.

TOP of the jar
2 cups instant mashed potatoes
2 cups instant dry milk
2 tablespoons chicken bouillon granules
2 teaspoons dried minced onion
1 1/2 teaspoons seasoning salt
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
BOTTOM of the jar

*For pint jar, use half the ingredient amounts.

3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the soup found in the Gift Jar Tags chapter.

From "The Mason Jar Soup to Nuts Cookbook." Copyright 2004 by Lonnette Parks. Used with permission of the publisher, Square One Publishers. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 104
Calories from Fat: 3

This Potato Soup recipe is from the The Mason Jar Soup to Nuts Cookbook Cookbook. Download this Cookbook today.




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