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4.67 from 3 votes

Homemade Cream Soup Mix

You'll love this healthier homemade cream soup! A batch of the mix whips up in minutes and is ready to quickly make a "can full" of cream soup whenever you need it.
Prep Time5 mins
Total Time5 mins
Servings: 1


  • 2 cups instant nonfat dry milk powder
  • 10 Tbsp. cornstarch
  • 1/2 cup mashed potato flakes
  • 1/4 cup chicken bouillon granules
  • 2 Tbsp. dried vegetable flakes (optional- see Notes below)
  • 1 tsp. onion powder
  • 1/2 tsp. dried marjoram
  • 1/4 tsp. garlic powder
  • 1/8 tsp. pepper



  • In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped.
  • Store in an airtight container in a cool dry place for up to 1 year.


  • Whisk 6 tbsp. soup mix into 1 ⅓ cups water. Be sure to use a larger container since this will expand as it heats. I find a 2 cup glass measuring cup works perfectly.
  • Microwave on high, uncovered, for 2 to 2 ½ minutes, stirring occasionally.
  • For mushroom soup, add ¼ to ½ cup sauteed sliced mushrooms; for celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.
  • Use in place of 1 small can of cream soup.


Dried Vegetable Flakes- I couldn’t find these for a while and just made it without.  It still was good, although I’ve found that with the flakes added it is a bit thicker and more the consistency of bought cream soup.  
Cream of Mushroom & Cream of Celery- If I’m using this in a casserole etc. I actually never add the mushrooms or celery and just use the plain cream soup instead.  It's easier, tastes great and I've never missed the mushrooms or celery.