Yields9 Servings
Cook Time40 minsTotal Time40 mins
Idaho Outpost Potato Leek Soup in bowl
Nutrition Facts

Serving Size 2 1/2 tbsp dry mix

Servings 9


Amount Per Serving
Calories 35
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 20mg1%
Potassium 152mg5%
Total Carbohydrate 8g3%
Dietary Fiber 1g4%
Sugars 1g
Protein 1g2%

Vitamin A 4%
Vitamin C 8%
Calcium 2%
Iron 6%
Vitamin D 0%

* 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

Ingredients
 6 cups Chicken broth
 1 ½ lbs Baby red potatoes, chopped not peeled, or 24 oz frozen hash brown potatoes
 1 cup Light or heavy cream
 Salt and pepper to taste
Directions

1. In a 3 or 4-quart pot, bring broth to a boil. Reduce heat and stir in soup mix and potatoes.

2. Add contents of Potato Leek Soup Mix and potatoes, bring back to a simmer, cover and cook on low for 30 minutes.

3. Gently mash potatoes with a fork or back of spoon.

4. Stir in cream, season with salt and pepper, if desired, and remove bay leaf.

5. 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.

Washington High Plains Potato Leek Soup in bowl with yellow spoon and gray napkin

Nutrition Tips

To boost vegetables, add 1 1/2 cups chopped fresh or frozen cauliflower, broccoli or asparagus in final 10 minutes of cooking.

To cut saturated fat, substitute 1 cup nonfat or low-fat milk for cream, and mash the potatoes during cooking to thicken the soup. Serve with dollop of nonfat or low-fat, plain Greek yogurt instead of sour cream. May also top with chopped chives. If using frozen hash browns, prepare with plain hash browns with no sauce. Also check that hash browns have no salt added or sugar added. For the Inventive Variations suggestions on the package and website, go for the Clam Chowder or Potato Cauliflower Soup variations rather than the variations with ham, bacon and blue cheese. For the Potato Cauliflower soup substitute low-fat, plain Greek yogurt for sour cream.

To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive 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 Variation

A great variation for the veggie lover! 

You Will Also Need: 
• 5 cups low sodium chicken broth
• 1 head cauliflower, cut up
• 1/2 cup sour cream
• 1 Package Idaho Outpost Potato Leek Soup Mix

Here's What You Do: 
1. Bring broth to a simmer in a 4-quart pot.
2. Add Idaho Outpost Potato Leek Soup mix and cauliflower. Simmer 30 minutes covered.
3. Remove bay leaf. Puree the soup using a hand immersion blender in the pot or in batches in a food processor until smooth.
4. Stir in sour cream and freshly ground black pepper and serve.
Makes 6.5 cups

Ingredients

Ingredients
 6 cups Chicken broth
 1 ½ lbs Baby red potatoes, chopped not peeled, or 24 oz frozen hash brown potatoes
 1 cup Light or heavy cream
 Salt and pepper to taste

Directions

Directions
1

1. In a 3 or 4-quart pot, bring broth to a boil. Reduce heat and stir in soup mix and potatoes.

2

2. Add contents of Potato Leek Soup Mix and potatoes, bring back to a simmer, cover and cook on low for 30 minutes.

3

3. Gently mash potatoes with a fork or back of spoon.

4

4. Stir in cream, season with salt and pepper, if desired, and remove bay leaf.

5

5. Cover and hold on low heat 5 minutes or longer before serving.

6

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.

Washington High Plains Potato Leek Soup in bowl with yellow spoon and gray napkin

Nutrition Tips
7

To boost vegetables, add 1 1/2 cups chopped fresh or frozen cauliflower, broccoli or asparagus in final 10 minutes of cooking.

To cut saturated fat, substitute 1 cup nonfat or low-fat milk for cream, and mash the potatoes during cooking to thicken the soup. Serve with dollop of nonfat or low-fat, plain Greek yogurt instead of sour cream. May also top with chopped chives. If using frozen hash browns, prepare with plain hash browns with no sauce. Also check that hash browns have no salt added or sugar added. For the Inventive Variations suggestions on the package and website, go for the Clam Chowder or Potato Cauliflower Soup variations rather than the variations with ham, bacon and blue cheese. For the Potato Cauliflower soup substitute low-fat, plain Greek yogurt for sour cream.

To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variations
8

Ham & Potato Soup:
Add one cup diced ham with cream. Continue to cook on low 10 minutes and serve.

9

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.

10

Clam Chowder:
Add 1-2 cans drained clams for the last five minutes of cooking time.

Potato Cauliflower Soup Variation
11

A great variation for the veggie lover! 

You Will Also Need: 
• 5 cups low sodium chicken broth
• 1 head cauliflower, cut up
• 1/2 cup sour cream
• 1 Package Idaho Outpost Potato Leek Soup Mix

Here's What You Do: 
1. Bring broth to a simmer in a 4-quart pot.
2. Add Idaho Outpost Potato Leek Soup mix and cauliflower. Simmer 30 minutes covered.
3. Remove bay leaf. Puree the soup using a hand immersion blender in the pot or in batches in a food processor until smooth.
4. Stir in sour cream and freshly ground black pepper and serve.
Makes 6.5 cups

Washington High Plains Potato Leek Soup

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