* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Washington High Plains Potato Leek Soup
You Will Also Need
Washington High Plains Potato Leek Soup Mix
6cupsChicken broth
1 ½lbsBaby red potatoes, chopped not peeled, or 24 oz frozen hash brown potatoes
1cupLight or heavy cream
Salt and pepper to taste
Here's What You Do
In a 3 or 4-quart pot, bring broth to a boil. Reduce heat and stir in soup mix and potatoes.
Add contents of Potato Leek Soup Mix and potatoes, bring back to a simmer, cover and cook on low for 30 minutes.
Gently mash potatoes with a fork or back of spoon.
Stir in cream, season with salt and pepper, if desired, and remove bay leaf.
Cover and hold on low heat 5 minutes or longer before serving.
Notes: To serve chilled, prepare soup and refrigerate overnight. Use immersion blender or potato masher to puree soup. More cream may be added, if soup is too thick. Serve with a dollop of sour cream on top.
Ingredients
You Will Also Need
Washington High Plains Potato Leek Soup Mix
6cupsChicken broth
1 ½lbsBaby red potatoes, chopped not peeled, or 24 oz frozen hash brown potatoes
1cupLight or heavy cream
Salt and pepper to taste
Directions
Here's What You Do
1
In a 3 or 4-quart pot, bring broth to a boil. Reduce heat and stir in soup mix and potatoes.
Add contents of Potato Leek Soup Mix and potatoes, bring back to a simmer, cover and cook on low for 30 minutes.
Gently mash potatoes with a fork or back of spoon.
Stir in cream, season with salt and pepper, if desired, and remove bay leaf.
Cover and hold on low heat 5 minutes or longer before serving.
Notes: To serve chilled, prepare soup and refrigerate overnight. Use immersion blender or potato masher to puree soup. More cream may be added, if soup is too thick. Serve with a dollop of sour cream on top.
Potato soup is the essence of comfort food. Use vegetable broth and no need for cream!
You Will Also Need:
6 cups vegetable broth (48 oz.)
1 1/2 lbs. baby red potatoes, chopped, not peeled
3 oz. fresh baby spinach, shredded, or 8 oz. asparagus cut up.
Here’s What You Do:
In a 3 or 4-quart pot, bring broth to a boil. Reduce heat and stir in soup mix and potatoes.
Return to a simmer, cover, and cook for 30 minutes. Remove Bay leaf.
Gently mash potatoes with a fork or use a hand immersion blender in the pot.
Stir in fresh spinach and keep on low heat for 5 minutes, serve
*For Vegetarian version, add 1 cup light or heavy cream for the last 5 minutes.
Slow Cooker
We do not recommend using a slow cooker due to the short cooking time on the stovetop.
Pressure Cooker
We do not recommend using a pressure cooker due to the short cooking time on the stovetop.
Recipe Variations
HAM & POTATO SOUP
Add one cup diced ham with cream. Continue to cook on low 10 minutes and serve.
BACON & BLUE CHEESE POTATO Soup
Add 6 pieces of crisp bacon crumbled and 1/2 cup crumbled blue cheese with cream. Continue to cook on low 10 minutes and serve.
CLAM CHOWDER
Add 1-2 cans drained clams for the last five minutes of cooking time.
POTATO CAULIFLOWER SOUP A great variation for the veggie lover!