Yukon Gold & Cheddar Soup
Pack along real potatoes and instant potatoes. Hearty and tasty backpacking meal.
Yukon Gold & Cheddar Soup
Tested by
Chef Corso
Servings
Ingredients
25
Minutes
9 oz / 125 g
Weight per serving
Vegetarian, High Calorie
Ingredients
- Water - 32 0z / 1L
- Yukon Gold Potatoes - 4-6 pc
- Garlic - 3 clvs
- Salt - 1 tsp / 5 g
- Milk Powder - 2 TB / 10 g
- Cheddar Cheese - 4 oz / 115 g
- Black Pepper - 1/2 tsp / 2 g
- Green Onion - 1/2 bunch
- Rosemary - 1 sprig
Steps
- CHOP potatoes, garlic, green onions
- TURN ON BURNER: High heat
- + water, potatoes, garlic, salt, milk powder, black pepper
- BOIL. STIR. SIMMER until potatoes soft
- + cheese. STIR
- COOK 2-3 min
- GARNISH w/ green onions
- EAT!
Notes/Additions
Did you know that? You can forage for some great herbs on you trip. Rosemary, chives, fennel are all growing right under your nose.
Now you know!