Cooking Time & Servings

Washington High Plains Potato Leek Soup Recipe

This easy potato leek soup recipe combines tender potatoes and delicate leeks with a creamy, comforting broth for a cozy homemade meal. Made with Frontier Soups Washington High Plains Potato Leek Soup Mix, it's simple to prepare and ready in about 40 minutes.

Ingredients

You Will Also Need

Instructions

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.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Reducing Sodum

Broth:

To reduce sodium, use an alternative broth such as: low-sodium, organic, stock, bone broth, unsalted, or try making a homemade broth.  See chart below to compare.

All our mixes contain no added salt, only what occurs naturally in the ingredients.  In the interest of transparency, we use regular (full-sodium) store-bought broth to create our recipes and calculate the nutrition panels — which is why the sodium levels may appear higher than you desire. 

While we don’t like it from a health standpoint, salt is a major flavor booster.  If you are using reduced sodium broth and looking to enhance flavor, try adding these depending on your preferences: fresh ground pepper, herbs & spices, lemon juice, garlic, onion, red pepper flakes, hot-sauce, flavored vinegar.

Variety (1 cup) Sodium (mg) % Daily Value
Standard Broth 860 mg 37%
Low-Sodium Broth 570 mg 25%
Organic Broth 550 mg 24%
Stock 510 mg 22%
Bone Broth 400 mg 17%
Organic Low-Sodium Broth 100 mg 4%
Unsalted Broth 35 mg 2%

Boosting Protein

  • Instead of 1 cup heavy cream, use 1 cup cottage cheese (ideally full fat 4%). If using cottage cheese, we highly recommend you: 1) liquify/smooth entirely in blender or with immersion blender before adding, and 2) turn off the heat and let the soup cool slightly before adding so it does not curdle and/or lose its silky texture. See chart below for nutritional info.
  • Add a can of your favorite bean such as black, white/cannellini, lentil, chickpea, navy, etc.
  • Add shredded (or diced) cooked chicken (8-16 oz).
  • Swap standard broth for bone broth.
  • Top soup with hemp hearts and/or pumpkin seeds.

* Add additional broth or water, if necessary, to thin to desired consistency.

Nutrient Heavy Cream per 1 cup Full-Fat Cottage Cheese (4%) per 1 cup
Protein ~5 – 6 g ~23 – 25 g
Calories ~800 – 820 kcal ~220 – 240 kcal
Total Fat ~88 – 90 g ~9 – 10 g
Sodium ~90 – 95 mg ~820 – 850 mg

Nutritious Options/Swaps:

  • As mentioned above, swap cream for cottage cheese (or Greek yogurt)
  • Add cannellini or navy beans for a creamy texture boost.
  • Add fiber-rich grains like quinoa or farro during the simmering phase.
  • Reduce calories by swapping some potatoes for veggies like cauliflower, broccoli, or zucchini.
  • Add 1 ½ cups chopped fresh or frozen cauliflower, broccoli, or asparagus in the final 10 minutes of cooking.
  • Throw in nutrient-dense greens such as spinach or kale for the last 5 minutes of cooking.

Recipe Variations

Looking to switch things up? A few simple tweaks can make this recipe your own.

Ham & Potato Soup: Add 1 cup diced ham when adding the cream. Simmer gently for 10 minutes before serving.

Bacon & Blue Cheese Potato Soup: Stir in 6 slices crisp bacon (crumbled) and ½ cup crumbled blue cheese with the cream. Simmer 10 minutes before serving.

Clam Chowder Twist: Add 1–2 cans drained clams during the final 5 minutes of cooking.

Potato Cauliflower Soup: Replace the standard liquid with 5 cups low-sodium chicken broth and simmer the mix with 1 chopped head of cauliflower. Puree until smooth, then stir in ½ cup sour cream and black pepper for a creamy vegetable-forward version.

Sausage & Green Chile Potato Soup: Brown 1 lb ground Italian sausage and add to the soup along with a small can of green chiles when adding the cream.

Loaded Bacon Potato Soup: Add crumbled bacon and finish bowls with shredded cheese and crispy onion toppings for a fully loaded style.

Smoky Sausage Potato Soup: Add sliced smoked sausage and a little extra broth for a slightly more brothy, smoky variation.

Coconut Cream Potato Soup: Substitute coconut milk for the cream and add garlic and diced vegetables for a dairy-free twist with rich flavor.

Turn Potato Leek Soup Into a Meal: Prepare your favorite grain (white/brown rice, farro, quinoa, etc.) and ladle soup on top! 

Serving and Garnish Ideas:

  • Top with crispy bacon, fried leek tops, chives, croutons, or truffle oil.
  • Pair with crusty bread, sourdough, or a sharp cheddar grilled cheese.
  • Enhance the flavor with a swirl of sour cream, heavy cream, or a squeeze of lemon for brightness.

Chilled Potato Leek Soup:To serve chilled, prepare the soup as directed and refrigerate overnight. Puree with an immersion blender or potato masher, adding more cream if needed to reach your desired consistency. Serve chilled with a dollop of sour cream.

Inspired by our customers. Thanks to Carolyn B., Yukon25, Amy, Gino M., and Kris H. for sharing their ideas. Have a favorite twist of your own? Send us an email or leave a review on the product page.

Love potato soups? Try our Rocky Mountain Trail Loaded Potato Soup.

Dietary Adaptations

These mixes are flexible by design. Use the adaptations below to meet your dietary needs or cooking preferences.

Vegan/Vegetarian

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

Gluten Free

This soup is naturally gluten free when prepared as directed. No special substitutions are needed.

Dairy Free

For cream-based soups: use lower-fat dairy, almond milk, soy milk, coconut milk, or preferred dairy replacement.

Cooking Methods

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.