Continuing with my week of giveaways and celebrating my favorite things. . I wanted to share these awesome stainless steel Insulated LunchBots. If I have one complaint about packing lunch for my kids, it is that it’s hard to keep the food warm. And usually, if I try to pack a thermos, the thing can’t fit in my kid’s lunchbox!
Who wants to eat a cold lunch that is meant to be hot? And hey, these aren’t just for kids. I plan on getting more for myself and my family when we are eating on the go as well.
Now, you can “Enjoy a hot lunch on the go! LunchBots Thermal 16-ounce Insulated Food Containers keep hot foods hot for hours – without plastic coming into contact with your food. Plus, the bowl-like shape is natural to eat from and easy to fill, unlike awkward, tall cylinders.
The generous, 16-ounce capacity holds a satisfying meal. Pack these lunch containers with homemade chicken soup, beef stew, vegetarian chili, and other favorites. Or fill with a fruit salad – they keep cold foods cold too!”
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!
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!
Leek and Potato Soup
- 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
- 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.
(open to residents within the United States only)
Disclosure: LunchBots provided me the LunchBots Insulated container in pink. This giveaway is sponsored by LunchBots. All opinions expressed here are 100% my own.