One Pot Meals · Trail Cooking

Creamy Potato Soup Recipe

At one time I had a ‘hiker’s pantry’ and my regular pantry in my kitchen, then it all morphed…into a pantry that bears little resemblance to a ‘normal’ families pantry. It is now a collection of Mason jars and other jars full of base ingredients, from raw items to those ready for hiking meals. The common thread is they are all minimally processed (it at all). Out of this I have jars of flours I use in my cooking. Some can be adapted to trail food easily enough. In this recipe potato flour is used.The recipe is gluten-free as well, but do read your ingredient labels to ensure everything is, if it is a concern.

In the past I have nearly always called for packets of Parmesan cheese. I still do in certain cases – if you are packing meals in advance, extreme hot weather, long trips. Otherwise I have gone to an extreme and carry small pieces of Pecorino Romano or Parmigiano Reggiano cheese with a small grater. The sad thing is most pre-shredded or grated Parmesan cheese (and many other cheese as well) now has cellulose added. Yes, good ol’ wood pulp. Doesn’t matter if it is shelf-stable or refrigerated either. The way around this adulteration is to grate your own and buy high quality. You can find small graters made by GSI Outdoors at outdoor shops and as well nearly any kitchen tool section will have a mini grater or microplane, the ones at Cost Plus World Market are very nice.

Creamy Potato Soup

Pack in a small bag:

  • 2/3 cup dry milk
  • 2 Tbsp Potato Flour
  • 1 Tbsp dried chives
  • 1 tsp onion powder (not onion salt)
  • ½ tsp granulated garlic
  • ¼ tsp each salt & pepper

Also take:

1 packet or 1 Tbsp extra virgin olive oil

Hot sauce to taste

Small piece of Pecorino Romano or Parmigiano Reggiano cheese or 1 to 2 packets Parmesan cheese

To add in camp:

2 cups water


Stir or whisk the water into the dry ingredients in a pot, add the oil. Bring to a gentle boil over a low flame, stirring constantly. Take off the stove, stir in hot sauce and a nice grating of cheese, to taste.

Serves 2.


The dry mix also works well added to staples such as rice and couscous, for a creamy base.


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