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Your Best Lunch Giveaway with LunchBots

October 24, 2013 by hipfoodiemom 71 Comments

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Rice and Tofu | HipFoodieMom.com

 

Continuing with my week of giveaways and celebrating my favorite things. .  I wanted to share these awesome stainless steel Rice and Tofu2 | HipFoodieMom.com

 

 

Rice and Tofu3 | HipFoodieMom.com

 

 

Now, you can “Enjoy a hot lunch on the go! LunchBot Insulated with lid | HipFoodieMom.com

 

 

And aren’t they cute? And THESE containers fit in my kid’s lunchbox.

 

If you follow me on Facebook or Instagram, you probably know that Leek and Potato soup is my Phoebe’s favorite. I mean, like I make this soup for her EVERY week. Literally every week. I’m waiting for the day that she grows tired of it but I’m guessing that since winter is just around the corner, that may not be happening anytime soon.

 

I’ve always wanted to pack this soup- or anything HOT really- in her lunch and now, thanks to my new LunchBot Thermal, I can!

 

Leek and Potato Soup in LunchBot | HipFoodieMom.com

 

 

Leek and Potato Soup in LunchBot2 | HipFoodieMom.com

 

 

 

 

 

So, whether you need one for yourself or for your kid, ENTER THE GIVEAWAY below and enjoy a HOT lunch or snack on the go!

 

 

Print Recipe

Leek and Potato Soup

Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Main
Servings: 4
Author: Hip Foodie Mom

Ingredients

  • 2 tablespoons olive oil
  • 1 lb potatoes; peeled and roughly chopped
  • 3 large leeks washed and thinly sliced; you only need the tender white and light green parts of the stem
  • 6 cups chicken or vegetable stock or a mixture of both; use whatever you have
  • 1/2 cup heavy cream
  • 1-2 tablespoons freshly-squeezed lemon juice
  • kosher salt and pepper; to taste
  • 1/2 cup Creme Fraiche for garnish
  • 1/3 cup fresh chives; diced
  • Special equipment needed: an immersion or hand blender

Instructions

  • In a large stockpot or dutch oven, heat the olive oil over medium heat. Add the sliced leeks and chopped potatoes and cook until the vegetables have begun to soften and brown slightly, about 5-10 minutes.
  • Add the chicken or vegetable stock and bring to a boil. Reduce the heat to low and simmer for about 30 -35 minutes or until the vegetables are tender and soft.
  • Blend until somewhat smooth using an immersion or hand blender; I like a little chunkiness in my soup so I didn’t blend it all completely. I left a few potatoes chunks. Add the heavy cream and season with salt, pepper and the lemon juice.
  • Serve and garnish with the crème fraiche and fresh chives. Mix and enjoy!

Recipe adapted from Foodista.com.

 

 

THE GIVEAWAY!!

(open to residents within the United States only)

 
a Rafflecopter giveaway

 

Disclosure: LunchBots provided me the LunchBots Insulated container in pink. This giveaway is sponsored by LunchBots. All opinions expressed here are 100% my own.

 

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Filed Under: Asian, Kid's Food, Soup, Vegetarian

Previous Post: « My Favorite Necklace and Clutch: A MossMills.com Giveaway!!
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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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