Potato Soup Thermos Lunch
Learn how to pack potato soup in a thermos so it stays warm until lunchtime -and leak-free!
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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.
Nutrition
Serving: 1 serving | Calories: 200kcal | Carbohydrates: 22g | Protein: 16g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 623mg | Potassium: 623mg | Fiber: 2g | Sugar: 6g | Vitamin A: 286IU | Vitamin C: 20mg | Calcium: 182mg | Iron: 1mg
