Creamy Vegetable Soup


2 med. Vidalia Onions diced

8 Carrots diced

8 Celery Stalks diced

4 tsp minced Garlic

2 tsp salt

½ tsp Red Pepper flakes

¼ tsp black Pepper

8 med. Russet Potatoes cubed

8 C Vegetable Broth

½ C Heavy Cream

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Creamy Vegetable Soup

Nov 21, 2023Brenda Brink
Contributed By: Hallie Thompson

Fills 4 Medium Trays*


  1. In a 6 quart pan, add ½ of the broth, and all ingredients except potatoes and cream. Cook for 8-10 minutes over medium-high heat, stirring occasionally. (Add more broth if needed)
  2. Add potatoes and rest of the broth making sure vegetables are covered by at least ½ inch of broth. Add more broth if needed. 
  3. Bring mixture to a boil, cover and reduce to a simmer for 20 minutes or until you can easily pierce potatoes with a fork. 
  4. Remove soup from heat and add heavy cream, stirring until blended. 
  5. Blend soup in a blender until smooth (may need to do multiple batches in blender and mix back together in a bowl)
  6. Let cool, add to freeze drying trays and freeze until frozen solid. 
  7. Freeze dry
  8. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:



Slowly add boiling water, stir let sit for a few minutes and repeat until desired consistency is reached

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.

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