Cooking Time & Servings

Washington High Plains Potato Leek Soup - Standard Recipe

You Will Need

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?

All of our mixes contain no added salt, only what occurs naturally in the ingredients. To further reduce sodium, use a low-sodium broth, bone broth, or stock. Organic broths often contain less sodium, and homemade broth/stock gives you the most control.

Boosting Protein?

Blend in white beans (cannellini or butter beans), silken tofu, or plain Greek yogurt for a creamy texture. Try adding shredded chicken breast, red lentils, or topping with hemp hearts and pumpkin seeds.

Cutting Calories/Fat?

Replace heavy cream with lower-fat alternatives like milk, Greek yogurt, or cashew cream. Further reduce calories by swapping some potatoes for lower-calorie veggies like cauliflower or zucchini, and using low-sodium chicken or vegetable broth.

More Veggies?

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

Interested in whole grains or extra fiber?

Add white beans (cannellini or navy) for a creamy texture boost, or add fiber-rich grains like quinoa or farro during the simmering phase. For higher fiber, include nutrient-dense, fiber-packed vegetables like kale, broccoli, or white beans directly into the soup.

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.

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.

Dietary Adaptations

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

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

Vegetarian

For Vegetarian version, add 1 cup light or heavy cream for the last 5 minutes.

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.

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.

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.