Yukon Gold & Cheddar Soup

Pack along real potatoes and instant potatoes. Hearty and tasty backpacking meal.

 

Yukon Gold & Cheddar Soup

Tested by 

Chef Corso

2-4
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 /  2 g
  • Green Onion - 1/2 bunch
  • Rosemary - 1 sprig

Steps

  1. CHOP potatoes, garlic, green onions
  2. TURN ON BURNER: High heat
  3. + water, potatoes, garlic, salt, milk powder, black pepper
  4. BOIL. STIR. SIMMER until potatoes soft
  5. + cheese. STIR
  6. COOK 2-3 min
  7. GARNISH w/ green onions
  8. EAT!

by

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!