When you’re tired and chilly after a rainy hike or day of backcountry skiing, this hearty soup is a perfect way to refuel. A classic from the iconic NOLS Cookery, our favorite potato soup is guaranteed to warm you up. Even your grumpiest pal can’t stay hangry with a bowl of cheesy goodness!
Watch: How to Make Cheesy Potato Soup
- ½ cup powdered milk
- 2 tbs. flour
- 2 tbs. dried onion
- 4 cups water
- ½ tsp. salt
- ½ tsp. pepper
- 1 tsp. oil
- ½ cup potato pearls
- 1 cup crumbled cheddar
- Optional: cayenne, hot sauce, or dry mustard powder
Note: Serves three.
- Put all the ingredients except potato pearls and cheese into a pot. Bring to a boil, stirring often.
- Put potato pearls into a bowl and add enough of the hot soup to form a thin paste.
- Pour the paste back into the soup; stir.
- Then, add the cheese, stirring until melted.
- Serve hot, with bread.
- Try adding a dash of cayenne, hot sauce, or dry mustard powder.
- When in doubt, add bacon bits!
Pro Tip: Pre-package Your Soup
If you’re planning to make potato soup on your next backpacking trip, try preparing it beforehand. Your future self will thank you!
To package your soup as a backcountry meal, store pre-measured powdered milk, flour, dried onion, salt, and pepper together in a freezer bag. Pack the other ingredients separately (hint: olive oil packets are a handy invention!).
Brooke is a runner and writer who enjoys finding adventure in the everyday. True to her island roots, she loves sunshine, that salty ocean smell, and the sound of waves against the shore.