Super Easy Instant Pot Potato Soup

This Instant Pot Potato Soup recipe is easy and comforting! Tender chunks of potatoes in a creamy broth flavored with smoky bacon and sweet onion.

Instant Pot potato soup being served with bacon, green onions, and cheese.

We love serving this homemade creamy potato soup next to some garlic bread or dinner rolls and a delicious caesar salad for the perfect meal!

What Potatoes to Use

Russets a great choice for soups as they are nice and starchy to create just the right consistency.

Yukon gold or even red potatoes will work in this recipe too.

Potato soup being simmered in an Instant Pot.

How to Make Instant Pot Potato Soup

The flavors of this soup aren’t so different from baked potato soup, but the cooking method is.

  1. Crisp the bacon (right in the Instant Pot) and then cook the onion in a bit of the fat.
  2. Add broth and scrape any bits from the bottom of the IP (so you don’t get a burn notice).
  3. Add potatoes and let the IP work it’s magic.
  4. Once the soup is cooked, smash a few of the potatoes, add a bit of cream/milk and thicken with cornstarch.

Voila! Dinner’s ready! Top it with bacon, cheese, onions… whatever you like!

Instant pot potato soup being garnished with green onions and cheddar.

What to Serve With Potato Soup

Potato soup is a full comforting meal on its own!

This soup is so incredibly rich, flavorful and filling, you definitely need something light and crisp, like a tossed salad with aa tangy Italian vinaigrette.


Keep in the refrigerator up to 5 days. Reheat in the microwave or on the stove top. Sadly, this soup doesn’t freeze well.

More Instant Pot Faves

Instant Pot Potato Soup

This easy Instant Pot potato soup is loaded with bacon, cheese, and other delicious ingredients to make a creamy, delicious, and fast soup!

  • 6 slices bacon (diced)
  • 1 small yellow onion (chopped)
  • 2 cloves garlic (minced)
  • 2 sprigs thyme (leaves removed from stem)
  • 1 teaspoon black pepper
  • 2 pounds russet potatoes (peeled and 1/2 inch diced)
  • 4 cups chicken stock
  • 1-1/2 cups half and half (divided)
  • 2 tablespoons whole milk
  • 2 tablespoons cornstarch
  • 1 cup cheddar cheese (shredded)
  • 3 green onions (green tops thinly sliced)
  1. Turn a 6QT Instant Pot onto the saute setting. Add bacon and cook until crispy. Remove bacon leaving the drippings in the pot.

  2. Add onion, garlic, thyme, and black pepper. Stir and saute for 5 minutes to soften the onions.

  3. Add chicken stock and scrape any brown bits from the bottom of the Instant Pot (this will avoid a burn notice). Add the potatoes to the pot.

  4. Place the lid on the Instant Pot and set to high pressure for 8 minutes. When the timer goes off turn the steam valve to quick release. Remove the lid and stir the soup.

  5. Pour in 1 cup of the half and half and stir to combine.
  6. In a small bowl whisk together cold milk and cornstarch. Pour into the soup pot and stir to combine.

  7. Set the Instant Pot to the saute setting and cook the soup until it starts to thicken.
  8. If the soup is thicker than you like add the reserved 1/2 cup half and half. Some of the potatoes can be slightly mashed for a thicker consistency.

  9. Stir in the shredded cheese and serve topped with crispy bacon and sliced green onions.

Half and half can be replaced with milk however the soup will not be quite as creamy.

Option: Stir in 1 cup sharp cheddar before serving (do not boil cheese, it may separate).


More Delicious Potato Based Soups

Potato Soup being ladled out of an Instant Pot.
Left photo shows the potato soup in a instant pot. Top right photo shows the potatoes being mashed in an instant pot. Bottom right photo shows cream, cheddar and green onions added to the soup.
Top photo shows potato soup in an instant pot. Bottom photo shows cream, cheddar and green onions added to the soup.

Homemade Broccoli Cheddar Soup

Broccoli Cheddar Soup is an easy recipe-box favorite! This easy recipe combines broccoli and broth with a bit of cream and heaps of cheddar flavor.  

The result is a soup that warms your belly and your taste buds!

How to Make Broccoli Cheddar Soup

The best homemade broccoli cheese soup needs just a few ingredients and comes together quickly!

  1. Saute onion and garlic. Add broccoli, broth and seasonings (per recipe below) and simmer until tender.
  2. Remove a bit of the broccoli and chop it, blend the rest of the soup.
  3. Stir in cream and cream cheese until rich and creamy. Add cheddar/parm and the chopped broccoli. Enjoy!

I add the cream cheese while on the heat so it mealts. The shredded cheese is added after the soup is removed from the heat so it doesn’t curdle/separate.

Broccoli soup in a pot blended smooth and adding cheese to the soup

What to Serve with Broccoli Cheddar Soup

So many amazing things go with broccoli cheddar soup!

  • Bread: croutons, saltine crackers, garlic bread, or homemade biscuits.
  • Veggies: A crisp salad with a tangy vinaigrette dressing, a side of dippable crudites with ranch dressing like celery sticks, carrot sticks, radishes, cauliflower florets, and strips of colorful bell peppers.
  • Nuts: toasted slivers of almonds or toasted chopped walnuts
  • Others: sliced black olives, sliced pepperoncini or jalapeños and more cheese of course!

Can You Freeze Broccoli Cheddar Soup?

This soup can be frozen by putting it into freezer bags or airtight freezer containers that are labeled with the date so you know when to use them by. It may not be quite as thick when thawed but still tastes great! If you’re going to be freezing this, I would suggest using evaporated milk in place of cream.

To Thaw: Refrigerate overnight and reheat on the stove or in the microwave.

Thawed broccoli cheddar soup may have a slight change in texture  because the cream cheese has separated during the freezing and then thawing process. Simply whisk the soup back together and add some more cream cheese to make it creamy again! Refresh the seasonings with salt and pepper and enjoy!

A serving of broccoli cheese soup topped with shredded cheese.

Easy Hearty Soups

Broccoli Cheddar Soup

This soup is a creamy blend of broccoli and cheese that is hearty and belly-warming!

  • 1 tablespoon butter
  • 1 small onion diced
  • 1 clove garlic
  • 4 cups fresh broccoli (or frozen)
  • 2 cups chicken broth
  • 1/2 teaspoon thyme
  • salt & pepper to taste
  • 12 oz light cream (or evaporated milk)
  • 1 tablespoon cornstarch
  • 4 oz cream cheese
  • 1 1/2 cups sharp cheddar cheese (divided)
  • 1/3 cup fresh parmesan cheese
  1. In a saucepan, cook onion and garlic in butter over medium heat until tender.

  2. Add broccoli, chicken broth, thyme and salt & pepper. Bring to a boil, reduce heat and simmer until broccoli is tender, about 8 minutes.
  3. Remove 1 cup of broccoli, coarsely chop and set aside. Using an immersion blender, blend remaining soup.
  4. Combine cream and cornstarch.

  5. Bring soup to a boil and whisk in cream mixture and cream cheese. Simmer until thickened, about 3-4 minutes.

  6. Remove from heat, stir in cheddar cheese, parmesan cheese & reserved chopped vegetables and serve immediately.

Light cream can be substituted for evaporated or milk.
Other vegetables can be added to this recipe including cauliflower, red bell pepper and/or carrots.

A serving of broccoli cheddar soup in a white bowl.
Overview of broccoli cheese soup in a soup pot.
Top photo - A serving of broccoli cheese soup topped with shredded cheese. Bottom photo - Milk being combined with the broccoli cheese soup base.

Easy Crock Pot Chicken Pot Pie Recipe

With just 20 mins of prep Crock Pot Chicken Pot Pie is a great meal to make before you begin your day!

Juicy bites of chicken and lots of veggies in a creamy sauce topped with fluffy biscuits. 

A serving of crock pot chicken pot pie topped with a biscuit.

What’s in Crock Pot Chicken Pot Pie?

A little bit simpler than a classic chicken pot pie, this recipe is topped with biscuits or crescent rolls for the perfect rainy-day dinner.

  • CHICKEN I use chicken breasts and there is no need to pre-cook them. Put them in the freezer 15 minutes before cutting for easier handling. Chicken thighs work perfectly in this recipe too.
  • VEGETABLES  Frozen veggies make for quick prep but you can use fresh too. Simply chop and steam for a few minutes before adding. Use leftover roasted potatoes in this recipe too!
  • SAUCE Dairy (milk) doesn’t always hold up well in the slow cooker so I’ve used condensed soup in this recipe (it also makes prep quick). If you do make a homemade sauce, use heavy cream added towards the end of cooking (and thicken with a cornstarch slurry if needed).
  • SEASONINGS The soups have lots of flavor so I keep it simple with a few sprigs of parsley and some poultry seasoning. I skip the salt in this recipe as the soups have enough. Taste before serving and add more seasonings if needed.

Ingredients to make chicken pot pie in the slow cooker

How to Make Crock Pot Chicken Pot Pie

This chicken pot pie comes together in the slow cooker in just 3 simple steps!

  1. Place the all ingredients in the crockpot (per recipe below).
  2. Cook on high for 4 hours or on low for 7 hours.
  3. Add mixed veggies and cook another hour.

To serve scoop chicken pot pie into bowls and top with baked biscuits. Sub out pie crust or crescent rolls if you prefer!

Chicken pot pie being ladled out of the crock pot.

What to Serve with Crock Pot Chicken Pot Pie

Don’t forget to top with biscuits, like buttermilk or classic homestyle biscuits or even Cheddar Bay Biscuits, before serving!

Crockpot chicken pot pie is  a complete meal in itself so you really don’t need to add much. We sometimes add something fresh on the side if we want to stretch the meal a bit further.

  • A crisp tossed salad with a tangy vinaigrette
  • Fresh cut fruit (or a fruit salad)
  • A bowl of mixed olives, marinated peppadews, and mushrooms
  • An extra side of garlic bread to soak up every last drop

Got Leftovers?

If there ARE any leftovers, you mean? As long as they are kept covered in the refrigerator, crockpot chicken pot pie will keep about 4 days (store the biscuits separatly).

Crock Pot Chicken Pot Pie

Make this classic chicken pot pie recipe is the slow cooker for a quick and easy weeknight meal!

  • 1 large onion (diced)
  • 1 large russet potato (peeled and diced)
  • 3 skinless boneless chicken breasts (diced)
  • 1 can cream of celery soup (10.5 oz)
  • 1 can cream of chicken soup (10.5 oz)
  • 1 cup low sodium chicken broth
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon poultry seasoning
  • black pepper (to taste)
  • 3 cups frozen mixed vegetables (defrosted)
  • 8 baked biscuits (homemade or refrigerated)
  1. Add onion, potato and chicken to a 4qt slow cooker.
  2. In a small bowl, combine cream of celery soup, cream of chicken soup, broth and seasonings. Stir into chicken mixture and cook on high 4 hours or low 7 hours.
  3. Add mixed vegetables and cook 1 hour more.
  4. Meanwhile, bake biscuits as directed in recipe or on refrigerated biscuit container.

  5. Stir pot pie mixture, spoon into bowls and top with biscuits.

Favorite Crockpot Recipes

Crockpot chicken pot pie being ladled out of the crockpot.
A crockpot full of chicken pot pie filling.
Top image - a crockpot fill of chicken pot pie filling. Bottom image - a serving of crock pot chicken pot pie with a biscuits on top.

Homemade Lentil Soup Recipe

Homemade Lentil Soup is a hearty, budget-friendly meal that practically cooks itself. Lentils and spices are simmered in a flavorful broth with carrots, celery, onions and tomatoes for a beautiful healthy soup recipe.

This recipe can be made ahead of time and reheats and freezes well.

A bowl of lentil soup with herbs

What is Lentil Soup?

Lentils are tiny disc-shaped legumes that are purchased in dried form. Typically grocers stock brown version, but you can find other varieties and colors too (any will work in this recipe). They may seem like pebbles when dried, they soften fast with no presoaking required.

Lentils are also very filling, thanks to their abundant healthy fiber and this soup is not only delicious but very healthy!

Lentil soup ingredients on a cutting board and in a pot ready to cook

How to Make Lentil Soup

Lentil soup is as easy as 1, 2, 3, especially since you don’t have to presoak the lentils.

  1. In a soup pot, sauté onion and garlic.
  2. Add the rest of the ingredients (per recipe below).
  3. Simmer until lentils are soft, but still, hold their shape (don’t overcook or you’ll lose the broth and your soup will turn into a thick mush).

Lentil soup will accommodate lots of variations. Instead of curry spices, you could try an Italian blend of basil, oregano and bay leaf. Any of your favorite vegetables will work too: green beans, peppers, corn or peas all work well here.

This versatile soup makes an excellent vehicle to use up or stretch leftover meat from the night before. Diced ham, chicken breast, or beef can be tossed in the pot with the rest of the ingredients.

A pot of lentil soup ready to serve


Meat: Add 1 lb of lean ground beef or bone-in chicken to this recipe as it simmers.

Potatoes: Add a couple of cubed potatoes, sweet potatoes or even leftover roasted potatoes to this soup as it simmers.

Seasonings:  Not a fan of curry? Leave out the curry and cumin and replace it with Italian seasoning.

Veggies: Much like a vegetable soup, anything goes here! Leftovers, favorites… add them all into the pot!


  • To store, cool and refrigerate. Lentil soup will keep for up to four days.
  • To freeze, transfer to freezer containers, leaving an inch of headspace for expansion. The soup will keep for up to four months. No need to thaw before reheating on the stovetop or in the microwave.

A pot of lentil soup being served into 2 soup bowls.

Delicious Belly-Warming Soups

Creamy Filling Soups –  Creamy Potato Soup and Creamy Sausage & Cabbage Soup are my go-to comfort soup. Made with hearty and filling ingredients this soup is a family favorite. Just like this Ham and Corn Chowder which is ready in under 30 mins!

Hearty Meaty Soups – Taco Soup and Beef Barley Soup are incredibly easy & delicious options for a meatier soup! Filled with hearty options, this soup is perfect for cold weather, warming you up from the inside out!

Serve with a slice of homemade garlic bread or biscuits to soak up every last drop of these yummy soups!

Lentil Soup

Comforting and delicious homemade lentil soup is simplicity itself, yet chock full of nourishing ingredients.

  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 3 carrots (diced)
  • 2 ribs celery (diced)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon curry powder
  • 1 bay leaf
  • 28 oz can whole tomatoes (with juice, or diced)
  • 2 cups dry lentils
  • 4 cups water
  • 4 cups chicken broth (or vegetable broth)
  • 2 tablespoons chopped cilantro (or parsley)
  1. Cook onion, carrot, celery and garlic in olive oil until onion softens, about 5 minutes.

  2. Stir in spices and cook until fragrant, about 1 minute more.
  3. Add remaining ingredients, breaking up tomatoes and bring to a boil over medium-high heat. Reduce heat and simmer uncovered for 1 hour adding more broth if needed.

  4. Discard bay leaf and add cilantro to taste.

If you’d prefer a thicker soup, remove 1 to 2 cups of the soup and blend until smooth. Add back to the pot and stir.

Curry and cumin can be replaced with Italian seasoning.

Top photo - A serving of lentil soup in a white bowl. Bottom photo - Lentil soup ingredients on a cutting board.
A top view of a pot of Lentil Soup.
Top photo - Lentil Soup being scooped out of a large pot. Bottom photo - Ingredients to make Lentil Soup assembled in a pot.

Great Northern Bean and Ham Soup

Ham and northern beans are delicious and comforting whether you are living on a budget or not! Great Northern Beans are  mixed with veggies, ham and seasoning and simmered until tender and full of flavor.

Nothing could be more hearty and heart-warming more than this economical entrée.

Great Northern Beans and ham soup being ladled out of a stock pot.

What are Great Northern Beans?

Sometimes called ‘common beans’ great northern beans have a mild flavor and are a popular addition to casseroles, soups, and stews. Since their flavor is delicate, they’re easily complemented by any kind of meat, but especially the smoky salty flavor of ham!

Navy Beans vs Great Northern Beans

What is the difference between navy bean and great northern beans? They’re not too different, both are a similar shape (and flavor), but great northern beans are a little bit bigger than navy beans. That being said, either bean can be substituted for the other in a recipe.

Ham and beans ingredients in a stock pot.

How to Soak Beans

Rinse beans in a colander and pick out any debris like small stones or twigs. Place in a large pot and cover with enough water to cover the beans plus two inches. Cover and let soak overnight. It’s that easy!

For an even quicker soak, place beans in a stockpot, cover with water plus two inches and bring to a rolling boil about 3 minutes. Remove from heat, cover, and let stand an hour.

How to Cook Great Northern Beans

This easy soup recipe is ready in 1, 2, 3!

  1. First, sauté diced onion in oil until it’s soft and fragrant, about 5 minutes.
  2. Combine beans and the remaining ingredients.
  3. Bring everything to a boil and then simmer on low until the beans are tender.

To Serve: Remove the bay leaf and season with salt and pepper. Garnish with chopped parsley and serve.

To cook great northern beans in a crockpot, reduce the liquid a bit, soak the beans overnight and then cook on slow for 8 hours.

A stock pot full of Great Northern Beans and ham soup.

Tips for Cooking with Beans

  • Soak properly: Keep the beans underwater while they are soaking so they can cook uniformly.
  • Rinse and Sort: Be sure to rinse well and sort the beans looking for debris and/or little pebbles.
  • Simmer: Once the beans start cooking, keep them at a gentle simmer so they don’t overcook and burst.
  • Acidid Ingredients: Always add the salt and other acidic ingredients to the end of the cooking process because salt can sometimes interfere with the rehydration process.


Great Northern Beans and Ham

Nothing is more hearty and heart-warming more than a basic ham and beans recipe. This is such an easy, economical entrée, it’s healthy and portable.

  • 1 pound Great Northern Beans (dry)
  • 1 ham hock (or 1 lb smoked ham)
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 2 carrots (chopped)
  • 1 stalk celery (chopped)
  • 1 bay leaf
  • 1 tablespoon brown sugar
  • 4 cups chicken broth
  • 4 cups water
  • 1 tablespoon fresh parsley (optional)
  1. Rinse beans in a large pot and remove any debris. Place in a large pot and cover with cold water. Let sit overnight. Drain well.
  2. Cook onion in olive oil until softened, about 5 minutes.
  3. Combine beans, onion, carrot, celery, bay leaf and seasonings in a pot. Add 4 cups chicken broth and 4 cups water, bring to a boil, reduce heat and simmer 1 1/2 to 2 hours or until beans are tender.
  4. Discard bay leaf, taste and season with salt and pepper. Garnish with parsley and serve.

Salt and acidic ingredients can interfere with the rehydration process. Add salt (and acidic ingredients if you make additions) at the end of cooking.

To Quick Soak Beans
Place in a saucepan and add enough water to cover at least 2 inches above beans. Bring to a boil for 3 minutes. Cover, remove from heat and let stand 1 hour.

To Cook in Slow Cooker
Reduce water to 6 cups. Soak beans as directed and add all ingredients to a 6qt slow cooker. Cook on low 8 hours.

Top Photo - Great Northern Beans and ham soup being ladled out of a stock pot. Bottom photo - Ham and beans ingredients in a stock pot.
Great Northern Beans and ham soup being ladled out of a stock pot.
Top Photo - Great Northern Beans and ham soup being ladled out of a stock pot. Bottom photo - Ham and beans ingredients in a stock pot.

Happy New Year (& Hoppin’ John Recipe)

Of all the traditional New Year’s recipes, Hoppin’ John is right up there with Peach Melba Pie and Sweet Tea. This Southern-Style dish is best with ham hocks, or just a huge ham bone to flavor the black-eyed peas!

It’s protocol to serve Hoppin’ John on New Year’s Eve, and we have the tried-and-true recipe that will make anyone look forward to the New Year!

Hoppin' John served over a bowl of rice.

What is Hoppin’ John?

There are many dishes thought to bring good luck for the New Year (and good luck dishes vary by region). Hoppin’ John is a delicious rice and beans dish thought to bring prosperity!

It is said that this welcome addition to your new year’s dinner table first appeared in 1847 in Sarah Rutledge’s “The Carolina Housewife” however, there is some debate as to how the name came about. No matter where the name came from, the recipe remains the same: black-eyed peas, hog jowl, ham hocks or a ham-bone, and some seasonings with rice.

Some recipes add different veggies, bacon, and more. I’ve kept this simple.

Hoppin' John ingredients in a stock pot.

How to Make Hoppin’ John

With the beans prepped overnight you are ready to make this recipe in three simple steps!

  1. Saute veggies and seasonings until onions are translucent and fragrant.
  2. Add remaining ingredients, simmer until beans are tender.
  3. Serve this black beans mixture over seasoned rice.

Running Short on Time? See the recipe below for quick-soaking beans!

Extra Flavor

I add a bit of extra broth to this recipe and use it to cook the rice at the end. The broth is flavored with the ham bone making the rice extra delicious!

If you’re not going to cook your rice in the ham broth, reduce the cooking liquid by 2 cups in this recipe.

Hoppin' John prepared in a pot.

What to Serve with Hoppin’ John!

Why, cornbread, of course! Nothing is better than soaking up those delectable juices with a hunk of homemade cornbread! Steamed or boiled collard greans are a traditional side to serve with black eyed peas and ham, but a crisp, green salad with a tangy vinaigrette are excellent choices, too! If you are fresh out of cornbread, pre-packaged flour or corn tortillas will do in a pinch!


Treat Hoppin’ John just like any soup or stew-like entrée. Keep leftovers stored tightly covered in the refrigerator and simply pop into the microwave to reheat.

To freeze, just scoop it into quart-sized freezer bags after it is cooled to room temperature and don’t forget to label with the date!

Classic Southern Dishes

Hoppin' John

This Southern-Style dish is best with ham chunks, or hocks to bring out the rich flavor of the black-eyed peas and veggies!

  • 1 1/2 cups dried black eyed peas (rinsed and sorted)
  • 1 onion (diced)
  • 1 green bell pepper (diced)
  • 2 celery ribs (chopped)
  • 2 cloves garlic
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 8 cups chicken broth (low sodium *see note)
  • 1 ham hock (or ham bone (see note))
  • 14 oz diced tomatoes with juice
  • 1 bay leaf
  • 1 cup long-grain white rice
  • green onions for garnish
  1. Soak black-eyed peas in cold water overnight (see note).

  2. Add onion, bell pepper, celery, garlic, and seasonings to a soup pot and cook until onion is translucent, about 5 minutes.

  3. Add broth, bay leaf, and black-eyed peas. Bring to a boil, reduce heat to low and simmer 45-60 minutes or until peas are tender.

  4. Once peas are tender, remove ham hock/bone. Ladle out 2 cups of the broth into a saucepan. Add rice to broth, cover and simmer 15 minutes. Let rest 5 minutes.

  5. While rice is cooking, add tomatoes with their juices and meat from the ham bone to the black eyed peas. Allow to simmer uncovered.

  6. Remove bay leaf and serve black-eyed peas mixture over cooked rice.

Broth I add 8 cups broth/water so I have enough to cook the rice in. If you are  not using the cooking liquid to cook your rice, reduce the broth to 6 cups.

Ham If you do not have a ham bone or ham hock, cubed ham can be added after the first 30 minutes of cooking.

Quick Soak Beans To quick soak black eyed peas, place in a large saucepan. Add enough water to cover 2″ above the peas. Bring to a boil over medium high heat. Boil for 2 minutes. Remove from heat, cover and let sit 60 minutes.

Cook Time Allow for extra time, black eyed peas can sometimes take even longer if they are dried. If your dish is ready ahead of time, simply turn of the heat and keep if covered until serving time.

Top photo - Hoppin' John served over a bowl of rice. Bottom photo - Hoppin' John ingredients in a stock pot.
Hoppin' John prepared in a pot.
Top photo - Hoppin' John served over a bowl of rice. Bottom photo - Hoppin' John in a stock pot ready to enjoy!

Instant Pot Ham and Bean Soup

Instant Pot Ham and Bean Soup is an easy and delicious way to enjoy a classic comfort food staple (with no soaking required)! Tender ham chunks are mixed with our favorite bean mixture, celery, carrots, and onions to create the perfect cozy soup!

This easy ham and bean soup recipe is a favorite way to use up leftover baked ham, and all you need to add is some cornbread!

A bowl of ham and bean soup in front of an instant pot

I am so excited to partner with Hurst Beans and to share exactly how easy it is to cook beans in an Instant Pot! There is no need to pre-soak them so instead of waiting hours to soak, this meal is on the table in about 90 minutes!

Hurst’s HamBeens® 15 BEAN SOUP® is the main ingredient in our favorite Ham and Bean Soup recipe (and to be honest we can’t get enough 15 Bean Chili either).  This bowl of comfort is a favorite way to use up our holiday ham and start off our New Year!

You can find these beans in the dry bean section of almost any grocery store (or you can order them online). Along with the beans, a seasoning packet is included in each package of 15 Bean Soup making it simple and perfectly seasoned every time!

15 Bean Soup mix on a cutting board with vegetables

How To Make Instant Pot Ham and Bean Soup

To make this Instant Pot ham and bean soup recipe:

  1. Rinse the beans.
  2. Add olive oil and onion to the Instant Pot and sauté about 5 minutes.

Beans being rinsed and onions being sautéed for ham and bean soup

  1. Add all remaining ingredients (per recipe below), including the seasoning packet from the HamBeens beans, and stir to combine.
  2. Place the lid on the Instant Pot, and cook on HIGH pressure for 60 minutes.
  3. Quick-release, then remove the ham bone. Add tomatoes and tomato juice and the meat from the ham bone.

Tips For Making Ham And Bean Soup

  • Ham If you don’t have a leftover ham bone, a ham hock from the grocery store or your local butcher will work perfectly. Look for one with a bit of meat on it, so you can add it to the soup once it’s cooked.
  • Stock or Broth Chicken stock or turkey stock adds great flavor. If you prefer more liquid in your soup, add a couple of extra cups of broth to the Instant Pot.
  • Cooking Beans When cooking with beans, always add acidic ingredients such as tomatoes or lemon juice after the beans are cooked through. The acid binds to the beans shell and makes it harder for water to permeate them to cook them.

Serving ham and bean soup out of an Instant Pot

What To Serve With Ham And Bean Soup

If you want to add some toppings, we love adding a dollop of sour cream, cilantro, cheddar cheese, or crispy bacon!

This Instant Pot Ham and bean soup is a stick-to-your-ribs kinda meal. We enjoy a nice fresh tossed salad next to it, and of course, cornbread is a MUST to sop up the leftover soup in the bowl.

Can You Freeze Bean Soup

Beans hold up well to freezing making this the perfect freezer meal for the cold winter months. Once cooled, transfer the soup into individual freezer bags or containers and freeze for up to 6 months.

To defrost, just add the soup to a saucepan over medium-low heat until heated through.

More Easy Instant Pot Recipes

Instant Pot Ham & Bean Soup

Instant Pot ham and bean soup is a quick and delicious way to enjoy a classic, comfort food staple without waiting for the slow cooker.

  • 1 package Hambeens® 15 BEAN SOUP®
  • 1 tablespoon olive oil
  • 1 large onion (diced)
  • 1 cup celery ((approx 2 stalks), diced)
  • 3 carrots (diced)
  • 1 ham bone (ham hock or 2 cups leftover ham)
  • 1 bay leaf
  • 4 cups chicken broth
  • 4 cups water
  • 14 oz diced tomatoes with juice
  1. Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
  2. Turn instant pot on to saute. Add olive oil and onion and saute until tender, about 3-4 minutes.
  3. Add remaining ingredients, including the seasoning packet from the beans, and stir.

  4. Place the lid on, and cook on high pressure for 60 minutes. Quick release pressure.

  5. Open the lid and remove ham bone or ham hock. Add tomatoes with juice, turn onto saute and allow to simmer while picking the ham off of the bone.
  6. Return the meat to the Instant Pot and stir and serve.


Serving ham and bean soup out of an Instant Pot
Left photo shows a serving of ham and bean soup being ladled out of an Instant Pot. Top right photo shows the ingredients in the Instant Pot, while the bottom right photo shows the ham and bean soup served in a white bowl.
A close up photo of ham and bean soup being ladled out of an Instant Pot.

Quick & Easy CrockPot Potato Soup

CrockPot Potato Soup is very easy to prep and your whole family will love it. A creamy potato base is flavored with onion, bacon and cheese.

Slow cooker potato soup is a creamy comforting take on mashed potatoes and has all of the same flavors we add to our twice baked potatoes.

A ladle serving CrockPot potato soup made with bacon and green onions.

How to Make Slow Cooker Potato Soup

Making potato soup in the crock pot is easy to do. A quick overview of this recipe:

  1. Cook bacon until crispy.
  2. Add (raw) potatoes and other ingredients to the slow cooker. Set it and forget it!
  3. When potatoes are tender, mash a bit to thicken and add a splash of cream.

Serve and enjoy with green onions, cheese and extra bacon as a garnish!

Process shots of potato soup ingredients being added to the slow cooker.

Potato Soup Consistency

To Make it Thicker There many methods to thicken soups but really, mashing or pureeing part of the soup works the best. With this method you are using the soup ingredients themselves to create a creamier base.

  • (Easiest Method) Use a potato masher. You’ll definitely want this soup to have some texture, so go easy!
  • Use an immersion blender right in the slow cooker.
  • Put part of the soup into a blender (be sure not to seal the lid so the steam can escape).
  • You could also add a sprinkle (or two) of instant potato flakes.

To Make Potato Soup Thinner If you’ve over-mashed a little or are finding your soup too thick, add a bit more broth, cream or even milk.

Potatoes being mashed and cheese and sour cream being added to CrockPot potato soup.

Reheating Potato Soup

CrockPot Potato Soup will taste just as good the next day and reheats beautifully. It should last up to 5 days in the fridge.

Stovetop Heat soup over medium heat until hot (do not boil). Ladle into bowls, garnish and serve.

Microwave Microwave soup until hot stirring every 30-40 seconds. Top with extra cheese, bacon crumbles, a sprinkle of chili flakes… yum!

Oven Pour soup into a casserole dish (who knew?), add cheese as topping, and bake in the oven on 350°F for 20 to 30 minutes. Top with croutons and dinner is served!

Can Potato Soup Be Frozen?

Yes (and no). Potatoes don’t generally freeze well as they tend to fall apart.

Since the potatoes in this soup are mashed, it’s ok to freeze. The texture may change very slightly but it’ll still taste great! Do not add the dairy before freezing, stir in the cream/sour cream while reheating.

More Favorite Soups

CrockPot Potato Soup

Slow cooked creamy potato soup garnished with bacon and cheddar cheese.

  • 8 slices bacon
  • 2 pounds russet potatoes (peeled and 1-inch diced)
  • 2 cloves garlic (minced)
  • 3 sprigs fresh thyme (leaves removed from stem, or 1/2 tsp dry )
  • 1/2 onion (diced)
  • 1 teaspoon black pepper
  • 3-1/2 cups chicken stock
  • 1 cup cheddar cheese (shredded)
  • 1/2 cup sour cream
  • 1/3 cup heavy cream
  • 3 green onions (green tops sliced thinly)
  1. Cook bacon until crispy over medium-high heat. Remove from the pan and chop.

  2. In a 6-quart slow cooker add potatoes, garlic, thyme leaves, onion, black pepper, and bacon (reserve a little bit of bacon for garnish).

  3. Pour chicken stock into the slow cooker and stir to combine.
  4. Place the lid on the slow cooker and cook on high for 4 hours (or 6-8 hours on low) or until the potatoes are fork-tender.

  5. When the potatoes are soft use a potato masher to mash some of the potatoes in the slow cooker. The more you mash, the thicker the soup.

  6. Add cheddar cheese, sour cream, and heavy cream to the mixture. Stir to combine.

  7. Place the lid back on the slow cooker and let the soup warm through on high, about 30 minutes. Stir the soup a few times while it’s warming up.
  8. Serve the soup topped with green onions.

Heavy cream can be replaced with evaporated milk.

Ham can be added in place of bacon in this recipe.

Add any cheeses you like, parmesan and gruyere are great choices!

A big bowl of CrockPot potato soup with cheese, bacon, and green onions.
A big bowl of CrockPot potato soup with cheese, bacon, and green onions.
Top photo - A ladle serving CrockPot potato soup made with bacon and green onions. Bottom photo - Cheese and sour cream being added to CrockPot potato soup.

Leftover Turkey Soup with Fluffy Drop Dumplings!

Tender Drop Dumplings are the perfect addition to any soup or beef stew recipe. Creamy mashed potatoes are mixed with a few add-ins you likely have on hand. The result is a plump and tender dumpling on top of a leftover turkey soup.

While I top turkey soup, these can also go on a chicken stew or even hamburger soup.

Close up of leftover turkey soup with dumplings with a scoop being taken out.

I’m so excited to partner with Bob Evans to bring you this belly warming soup recipe!

We all know that mashed potatoes are the perfect comfort food and even more so when they become part of this comforting soup. In this recipe we’ve taken our leftover roast turkey and transformed it into the perfect cool weather meal!

Since this recipe uses leftover turkey, this likely means I’ve just finishing cooking a turkey dinner so I tried to keep the prep to a minimum!

We’ve made the dumplings using Bob Evans Mashed Potatoes to keep this recipe simple and quick. These mashed potatoes are just like homemade and have delicious flavor.

Overview of ingredients for leftover turkey soup.

A Quick and Easy Soup

This recipe starts with onion and leftover turkey. I most often make Turkey Stock (or Broth) from my leftover carcass but you can use store bought broth as well. If you happen to have leftover gravy (or drippings) add them in to flavor the broth even more. I add a dash of poultry seasoning to almost every pot of turkey or chicken soup.

I add frozen veggies however, if you have leftover carrots, brussels sprouts or green beans, they can be added. Since they’re already cooked you’ll want to add them in the last 5 minutes so they don’t get mushy.

Overview of turkey soup ingredients in a stock pot.

How to Make Drop Dumplings

These are different than a traditional German potato dumpling. These dumplings are pillowy soft and intended to be cooked right a pot of soup. The bits of starch from the dumplings help thicken the broth slightly while the dumplings themselves are flavored from the broth.

I love the addition of mashed potatoes to my drop dumplings and Bob Evans Mashed Potatoes make these a total breeze to prep. They’re perfect in this recipe, eliminating the need to make a whole batch of mashed potatoes, keeping this recipe simple and easy.

Two images showing the dumplings being mixed and then dropped into the soup.

  1. Combine Bob Evans mashed potatoes, flour, baking powder and eggs.
  2. Mix until you have a thick dough. The dough shouldn’t be too sticky, add a bit more flour if your dough is very sticky.
  3. Scoop by heaping tablespoons into boiling soup, cover and simmer about 7-9 minutes or until the dumplings are cooked in the center and hold their shape. Remove from soup and set aside.
  4. Repeat with remaining dumplings.

To serve, place a few dumplings in the bottom of each bowl. Ladle soup overtop and enjoy.

Tips for Drop Dumplings

  • The dough should be soft and not too sticky. It should hold together when scooped.
  • Allow dough to rest for 10-15 minutes while soup simmers before cooking.
  • Cook dumplings in small batches.
  • If the dumplings seem mushy, they likely need to cook longer. They will be moist on the outside but tender and fully cooked on the inside.
  • Do not overcook or the dumplings will fall apart.

Turkey Soup with Potato Dumplings

  • 1 onion (chopped)
  • 1 tablespoon olive oil
  • 8 cups turkey broth (or chicken broth)
  • 3 cups mixed vegetables
  • 2 cups cooked turkey (chopped)
  • 1/2 teaspoon poultry seasoning

Potato Dumplings

  • 1 package Bob Evans Garlic Mashed Potatoes
  • 1 1/2 cups flour (all purpose)
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon fresh parsley
  • salt to taste
  • 1 large egg
  1. Cook onion in olive oil over medium heat until softened, about 4 minutes.
  2. Add remaining soup ingredients and simmer 15 minutes.
  3. Meanwhile combine all dumpling ingredients in a medium bowl and mix well with a fork to form a dough. The dough should be fairly soft but not watery.
  4. While the soup is boiling drop the dough by heaping tablespoons onto the top of the soup. Also to simmer until they float to the top, about 7 minutes.

  5. Remove with a slotted spoon and repeat with remaining dumplings.
  6. To serve, place dumplings in the bottom of a soup bowl and ladle soup overtop.

More Mashed Potatoes Marvels

Close up of leftover turkey soup with dumplings with a scoop being taken out.
Close up of leftover turkey soup with dumplings with a scoop being taken out.
Top photo - Turkey soup with dumplings served in a white bowl. Bottom photo - ingredients to make turkey soup in the bottom of a pot.

Instant Pot Chicken/Turkey Broth

Instant Pot Chicken Broth is a great way to enjoy the last of your roast chicken or roast turkey.  Making broth in a pressure cooker is SO easy, anyone can do it!

It’s so easy to get all that healthy, savory goodness with homemade soup recipes like Instant Pot Chicken Noodle Soup. For this recipe, your instant pot is the real hero!

Turkey Broth in a glass container with an Instant Pot in the background.

How to Make Chicken Broth in the Instant Pot

You can use either a chicken or turkey carcass for this broth.

This recipe is quick and easy to prepare with minimal work your part. If you’re using small roasting chickens, you’ll need at least 2 carcasses. I simply freeze one until I have enough. If you’re using turkey, one should be enough.

Instant pot filled with ingredients for turkey broth

Just start by breaking up the carcass so that it fits into the Instant Pot

  1. Add all ingredients and seasonings to the instant pot and fill it to the fill line with water.
  2. Seal the lid and set the instant pot to high pressure for 90 minutes.
  3. Allow to naturally release (about another 30 minutes).

Strain the broth through cheesecloth and discard the bones, veggies, peppercorns, and herbs. Now you have a healthy, savory, homemade bone broth that can be used for so many great recipes!

Instant Pot Turkey Broth being made in the instant pot.

Can You Cook Bone Broth Too Long?

Bone broth made in the instant pot is nearly foolproof as long as you follow the directions for proper pressure cooking the soup. Follow the appliance directions and find the method that works best for you!

How Do You Freeze Bone Broth?

Freeze homemade bone broth by pouring it into any size freezer bags.

Be sure to freeze them flat so they defrost quicker and can be stood up (think like books) in the freezer, saving a ton of space! Don’t forget to label the bags with the date!

Soups to Make with Chicken Broth


Instant Pot Chicken Broth (or Turkey)

Homemade broth made in the Instant Pot

  • leftover chicken carcass (or turkey)
  • 1 large onion (quartered)
  • 2 carrots
  • 2 ribs celery
  • 2 bay leaves
  • 2 teaspoons black peppercorns
  • 3 sprigs fresh herbs (including parsley, rosemary, thyme and/or sage)
  • water to fill line
  1. Break the carcass so it fits into the instant pot.
  2. Add remaining ingredients. Fill to max line with water.
  3. Seal the Instant Pot and select high pressure for 90 minutes.
  4. Allow the Instant Pot to naturally release pressure (about 30 minutes).
  5. Strain broth through a cheesecloth lined colander. Cool and skim any fat.

Add any leftover bits of gravy, juices, scrapings from the pan etc to the Instant Pot before cooking.
If you don’t have fresh herbs, add up to 1 teaspoon of dried herbs.
Leaving the skin on the onion doesn’t change the flavor but does add color to the broth.

Close up of instant pot turkey broth.
Close up of instant pot turkey broth.
Top photo - Close up of instant pot turkey broth. Bottom photo - Turkey Broth ingredients in an instant pot.