Yields9 ServingsQuarter (2.25 Servings)Half (4.5 Servings)Default (9 Servings)Double (18 Servings)Triple (27 Servings)

Cook Time40 minsTotal Time40 mins

CategoryCooking & Nutrition Tips, Homemade in Minutes, Recipe Variations, Vegan

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

You Will Also Need

 Washington High Plains Potato Leek Soup Mix

 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

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.
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.

Ingredients

You Will Also Need

 Washington High Plains Potato Leek Soup Mix

 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

Here's What You Do

1

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

IngredientsDirections

Recipe Adaptations

Vegan

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: 

1. In a 3 or 4-quart pot, bring broth to a boil. Reduce heat and stir in soup mix and potatoes.
2. Return to a simmer, cover, and cook for 30 minutes.  Remove Bay leaf.
3. Gently mash potatoes with a fork or use a hand immersion blender in the pot.
4. 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!

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

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

• To boost vegetables, add 1 1/2 cups chopped fresh or frozen cauliflower, broccoli or asparagus in the final 10 minutes of cooking.
• To reduce sodium: use a low-sodium broth, bone broth, or stock.
• For cream-based soups: use lower-fat dairy, almond milk, soy milk, coconut milk, or preferred dairy replacement.
• For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
• For added nutrition: look in your fridge/garden and add any vegetables you have on hand!