A just-add-boiling-water soup for desks, flasks and trail stoves, made with real dried leeks.
Key facts
| Temperature | 55°C (potato), 50°C (leek) |
| Drying time | 8–12 hours potato; 4–8 hours leek |
| Trays | 3 trays |
| Difficulty | Easy |
| Best UK season | September–April (British leeks) |
Why make it
Leek and potato is Britain's favourite comfort soup, and it dehydrates brilliantly. Homemade potato flakes and dried leeks rehydrate in minutes, so the mix works in a mug at your desk or on a camping stove on a cold hillside.
Pack single servings in pouches for DofE expeditions and wild camps: they're light, compact and only need boiling water.
Ingredients
- To dry: 1 kg floury potatoes (Maris Piper or King Edward), 3 leeks
- Per mug (1 serving):
- 25 g homemade potato flakes (or shop-bought instant mash flakes)
- 2 tbsp (about 5 g) dried leek, crumbled
- 1 tbsp skimmed milk powder
- 1 tsp vegetable stock powder
- ½ tsp dried chives or parsley
- Pinch of white pepper
Equipment
- Ezidri Ultra FD1000
- Solid sheets for the mashed potato
- Potato masher or ricer
- Spice grinder or pestle and mortar (optional)
Method (summary)
- Peel and boil the potatoes until completely tender, then mash smoothly with no butter or milk.
- Spread the mash about 5 mm thick on lightly oiled solid sheets; dry at 55°C for 8–12 hours, breaking into pieces halfway once the top is dry.
- Slice and wash the leeks, then dry the rings at 50°C for 4–8 hours until brittle.
- Blitz the potato into flakes and crumble the leeks; mix single servings with the milk powder, stock powder, herbs and pepper.
- To serve: stir in 250–300 ml boiling water, cover and leave for 5 minutes, then stir again.
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Log in freeHow to tell it's dry, storage and rehydrating
Dry when: potato snaps cleanly; leek rings crumble.
Storage: airtight, cool and dark. With milk powder added, use within 3 months. Store the dried potato and leek separately for up to 6 months and mix as needed.
FAQ
Can you dehydrate leek and potato soup?
You can dry the finished soup as a purée on solid sheets, but drying the potato and leek separately gives a better texture and a faster rehydration.
How much water for dehydrated soup?
About 250–300 ml boiling water per 40 g serving. Add more for a thinner soup.
Is this mix suitable for DofE expeditions?
Yes: it's light, quick and only needs boiling water. Check your group's dietary needs, as it contains milk powder.
Related recipes and guides
Free recipe pack: The Ezidri Drying Year
20 British recipes for your dehydrator, from Christmas oranges to allotment gluts, plus a drying chart and storage cheat sheet.
Some food images are illustrative.