Potato Cheese Soup Mix Yield: 4 servings Prep Time: 10 minutes Cook Time: 35-45 minutes     Ingredients 2 cups instant coffee creamer ½ cup imitation bacon bits ½ cup Ma yourself Cheddar Cheese Sauce Powder 1 Tbsp. dried parsley flakes 1 Tbsp. chicken bouillon granules 1 tsp. dried minced onion ½ tsp. pepper 2 cups (approximately) of instant potato flakes
Assembly: Layer ingredients in the order given in a one quart (four cup) glass jar. Use a spoon to pack each layer in place before adding the next ingredient. Pack instant potato flakes tightly, right to the top of the jar. Secure with a screw top lid. Decorate the jar lid as desired. Print the label shown above, or write your own label, then glue the label to the jar or tie it to the jar lid with pretty ribbon or raffia. To Serve: Empty Cheese Soup Mix into a soup tureen or serving bowl. Stir in 5 cups of boiling water. If soup is too thick, add another ½ cup of boiling water. Allow to stand for five minutes and stir well. Garnish with grated cheese. Variations: Broccoli Cheese Soup Add one cup of warm, cooked, finely chopped broccoli to the soup, right after adding the boiling water. Let stand for five minutes. Garnish with grated cheddar cheese. Cauliflower Cheese Soup Cook one cup of small cauliflower florets until tender. Add to soup, right after adding the boiling water. Garnish with grated cheese and chives. Let stand for five minutes. Ham & Cheese Soup Heat one cup of diced ham in the microwave until warm. Add to soup directly after adding the boiling water and let stand for five minutes. Carrot & Cheese Soup Add one cup of warm, cooked, very finely chopped carrot to the soup, directly after adding boiling water. Let stand for five minutes. Garnish with fresh chopped chives.