Washington High Plains Potato Leek Soup Recipe

You Will Also Need

• Washington High Plains Potato Leek Soup Mix
• 6 cups chicken or vegetable broth (48 oz.)
• 1 ½ lbs baby red potatoes, chopped not peeled, or 24 oz. frozen hash brown potatoes
• 1 cup light or heavy cream (8 oz.)

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.
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 cook for 5 minutes. Serve.
   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.

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

• When adding cream, add one cup diced ham or 1/2 lb. cooke and crumbled bacon to the soup.
• Continue to simmer gently, covered, for 10 minutes and serve.

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.
5. 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!