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There’s nothing better than a delicious warm soup in a thermos for lunch, and this post shows you how to take the leftovers from dinner and pack them for lunch!
Thermos Potato Soup for Lunch
When it comes to packing healthy school lunches, using a thermos to pack soup is one of my favorite ways to add variety and send a nutritious lunch for school.
The recipe below shares how to make potato soup in the Instant Pot as a great quick midweek meal, or use the slow cooker version of this potato soup. One way or the other, if it’s a hands-free recipe for busy days, I’m in!
With very little work, you have a delicious soup that lasts up to 3 days in the fridge, meaning a great meal to pack for school and the office in a thermos when you need it. Keep reading to learn all the packing tips for a warm lunch with no leaks!
What you need
Simple ingredients and epic toppings come together in this potato soup recipe for the most tasty thermos lunch. Here’s what you need:
- Onion: any kind. Adds flavor and aroma.
- Yellow potatoes: the soul of this recipe. Add them washed, peeled, and chopped into large chunks.
- Ham steak: super tasty! Or use bacon instead.
- Broth: vegetable or chicken broth, your favorite.
- Half and half: make this soup super creamy. Whole milk also works.
- Pepper: for seasoning.
- Toppings: shredded cheese, cooked bacon, green onions, chives and sour cream.
For the ingredient measurements, check the recipe card below.
How to Make Potato Soup
Once you try this divine InstantPot potato soup recipe, you’ll add it to your list of favorite soups to pack in a thermos for lunch! Healthy, tasty, and super easy to make by following these steps:
- Combine
Add the onions, yellow potatoes, ham steak, and vegetable broth to the bowl of the Instant Pot. - Cook
Close the lid and turn the vent valve to sealing. Cook over manual high pressure for 10 minutes, then quickly release the pressure. - Add half and half
Once the steam has completely released and the pin has dropped on the lid, open and stir in the half and half and pepper. - Keep cooking
Turn the Instant Pot to sauté and cook the soup for 4 to 5 minutes or until thickened. - Enjoy!
To serve, ladle the soup into bowl and top with cheese, bacon, green onions, chives, and sour cream, if using. Leftovers can be stored in the fridge for up to 3 days.
Can you pack soup for lunch?
Yes! While other meals can be eaten cold or at room temperature, you need a thermos to enjoy warm soup at lunchtime. First, warm up the thermos (with boiling water) and then heat up the soup piping hot. Drain the thermos, pour in the soup, twist the lid on to close, and place it in the lunch bag. Then, you’ve got yourself the ultimate winter lunch!
How to Pack Potato Soup in a Thermos for Lunch
Learn how to pack soup in a thermos step by step so those potato soup leftovers from dinner turn into the most delicious cozy lunch:
- Preheat the thermos container with boiling water. This step is optional, but it helps.
- Heat the soup in the microwave or stovetop to a piping-hot temperature.
- Drain the water from the thermos.
- Fill the thermos with the very hot soup.
- Close the thermos container and pack it inside a lunch bag.
Need some help finding the best thermos? Here you can check out my top lunch thermos container picks!
What to have for lunch in a thermos?
Thermos are the perfect way to pack warm food, such as soups, stews, and pasta. But since this container is made to keep temperature -whichever it is- thermos are also great for packing cold meals, like fruit, yogurt, smoothies, or milk.
You can pack this Potato Soup Thermos Lunch and your favorite warm lunches in the lunch bag along with yogurt parfait, fruit cups, chips, crackers, or extra veggies.
Potato Soup Thermos Lunch
Ingredients
- 1 small onion, chopped
- 1 pound yellow potatoes, washed, peeled, and chopped into large chunks
- 8 ounces ham steak, cubed
- 32 ounces low sodium vegetable broth
- 2 cups half and half or whole milk, – about 16 ounces
- ½ teaspoon pepper
Toppings:
- ¾ cup shredded cheese
- 6 slices bacon, cooked and chopped
- 4 green onions, chopped
- 2 tablespoons chopped chives
- Sour cream, optional
Instructions
- Add the onions, yellow potatoes, ham steak, and vegetable broth to the bowl of the Instant Pot.
- Close the lid and turn the vent valve to sealing.
- Cook over manual high pressure for 10 minutes, then quick release the pressure.
- Once the steam has completely released and the pin has dropped on the lid, open and stir in the half and half and pepper.
- Turn the Instant Pot to sauté and cook the soup for 4 to 5 minutes or until thickened.
- To serve, ladle the soup into bowl and top with cheese, bacon, green onions, chives, and sour cream, if using.
To Pack in a Thermos:
- Preheat the thermos container with boiling water. This step is optional, but it helps.
- Heat the soup in the microwave or stovetop to a piping-hot temperature.
- Drain the water from the thermos.
- Fill the thermos with the very hot soup.
- Close the thermos container and pack it inside a lunch bag.
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