Instant Potato and Vegetable Soup Mix Packets for Quick Meals

It has been raining across California for weeks—perfect weather for soup.

My daughter Laurel, who is away at college, asked me to send more instant soup packets she can make in her dorm. Last year I put together Kale and Chickpea Soup Packets that she and her friends enjoyed, so this time I decided to prepare a hearty potato soup packet using potato flakes. I used Bob’s Red Mill potato flakes because the ingredient list is simply dehydrated potatoes.

I also like using freeze-dried vegetables; when rehydrated in hot soup they add a pleasant, slightly chewy texture and retain good flavor and color.

This is my preferred brand of nutritional yeast, commonly found at natural food stores.

For seasoning I keep it simple: powdered vegetable or chicken bouillon, nutritional yeast, and sea salt to taste. These ingredients boost savory flavor without adding liquid until the soup is prepared.

I portion each single serving into small zip-top bags or plastic baggies sealed with twist ties. These packets are compact and ideal for students who want a quick, warm meal.

Last year I wrapped each packet in decorative paper bags, but this time I grouped several packets into larger zip-top bags and wrote the preparation directions directly on the bag for convenience.

I arranged everything in a small wooden carrier with paper cups, plastic spoons, napkins, and a few protein snack packs that are easy to grab between classes. She also has a ceramic mug and metal spoon for making soup in her dorm room when she isn’t on the go.

I tucked in a tiny bottle of hot sauce in case she wants a bit of heat.

These instant potato veggie soup packets are easy to assemble, store well, and provide a comforting, quick meal—perfect for rainy days and busy students.