This soup is our second best seller and sure to be a family favorite. It is made from freeze-dried diced potatoes and is made easily by mixing with milk and water. Other creative ideas are made by changing the directions to 4 cups of water ,1 1/2 cups of milk and 1 1/2 cups of sour cream. Cook for about 20 minutes until potatoes are done. Top with bacon, cheddar cheese and chives for a wonderful baked potato soup. Enjoy!.  Makes 8 servings.

Directions:
Mix the entire contents with 4 cups of water and 3 cups of milk. Cook over medium heat stirring occasionally. Cook about 20 minutes, until potatoes are fully cooked.

Options:
For a creamier texture add 1 to 2 cups of Half & Half in lieu of milk.

HINTS:
Loaded baked potato soup: 4 cups of water, 1 ½ cups of milk, 1 ½ cups of sour cream. Cook as directed and add bacon, cheddar cheese and chives on top!

Ingredients:
Freeze-dried potatoes, wheat flour, dehydrated onions, shortening (partially hydrogenated soybean oil, corn syrup solids, soy protein isolate & mono glycerides), hydrolyzed soy protein, salt, maltodextrin, sodium caseinate, chicken fat, parsley, citric acid, disodium inosinate, disodium guanylate.