Eats

Camp Eats: Fully Loaded Potato Cheese Soup

When we were kicking around meal ideas for a backpacking trip into the north Cascades, our minds naturally gravitated to a warm, comforting potato cheese soup. We needed it to be high-calorie, but it also had to be lightweight. With this in mind, we adapted one of our favorite full kitchen recipes into something that would have no problem fitting inside a bear barrel.

by Megan McDuffie and Michael van Vliet from Fresh Off the Grid

Make your own lightweight backpacking meal with this Loaded Potato Cheese Soup recipe from Fresh Off the Grid. #campeats

Nothing warms the heart (and fills the stomach) quite like a hearty potato cheese soup – especially when weather starts to cool down. Before we departed on our road trip across North America, the first hint of autumn in the air would stir up a deep desire for soup. True, we used to live in Los Angeles, where anything below 70 F is considered a “cold snap”, but that only made us miss fall cooking even more. If you live in a land without seasons, sometimes you just have to cook them up yourself.

This year, things have changed. For the past couple months we’ve been traveling up the west coast and we’re happy to report we’ve finally found autumn. It’s in Washington. There’s a crispness in the air, and the leaves are starting to turn a golden yellow. This is the September we’ve heard and read about.

So when we were kicking around meal ideas for a backpacking trip into the north Cascades, our minds naturally gravitated to a warm, comforting potato cheese soup. We needed it to be high-calorie, but it also had to be lightweight. With this in mind, we adapted one of our favorite full kitchen recipes into something that would have no problem fitting inside a bear barrel.

Camp Eats: Fresh Off the Grid's Potato Cheese Soup white Make your own lightweight backpacking meal with this Loaded Potato Cheese Soup recipe from Fresh Off the Grid. #campeats

Fully Loaded Potato Cheese Soup

Serves 1

Ingredients
1 cup instant mashed potato flakes
½ cup dry milk
½ cup cheese (we used shelf-stable parmesan)
½ cup dehydrated or freeze dried vegetables
2 tablespoons bacon bits (use McCormick’s brand to make it vegetarian-friendly)
2 teaspoons dried chives
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
1 vegetable bouillon cube (about 1 teaspoon) *optional

Directions

At home, measure out all ingredients and place into a ziplock baggie.

In camp, add the contents of the ziplock bag into your cooking pot along with 2 – 2 ½ cups water (depending on how you’d like your soup to be. Photos depict soup made with 2 ½ cups water.) Bring to a boil, then reduce to a simmer. Cook until vegetables are soft, 3-5 minutes.

Use the hashtag #campeats to share your favorite camping recipes.

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Camp Eats: Fresh Off the Grid's Potato Cheese Soup white Camp Eats: Fresh Off the Grid's Potato Cheese Soup

Camp Eats: Fresh Off the Grid's Potato Cheese Soup

 

Use the hashtag #campeats to share your favorite camping recipes.


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