Description

Transport yourself to the verdant hills of the Welsh countryside where hearty potato leek soup originates. Timeless and classic for its ability to comfort and please a crowd. Rustic and simple with only a handful of ingredients. Easy to prepare and ready to eat in under 30 minutes. Enjoy the savory balance of mild onion-flavored leeks, earthy potatoes and fragrant fresh thyme simmered in Farmhouse Kitchen's slow cooked chicken stock, and a swirl of rich cream for a decadent finish. Blend to silky smooth or keep it rustic with tender chunks of potato. Includes make ahead instructions. Serves 4. (Gluten Free, Nut Free)

Includes:
  • 4 ct Russet Potatoes
  • 1 large or 1 bunch Leeks
  • 1 bunch Fresh Thyme
  • 32 oz Chicken Stock 
  • 1 pint Heavy Whipping Cream

You will need:

  • Blender (counter top or immersion)
  • Butter or oil of choice
  • Salt and pepper
  • 2-3 Garlic cloves (optional)
Hands on Time: 10 minutes; Total Time: 25 minutes

INSTRUCTIONS

Note: Thaw chicken stock in refrigerator 1-2 days prior to use.

STEP 1  Prepare the vegetables. Remove root and dark green fibrous tops from the leeks. Slice tender white and light green section in half lengthwise, then rough chop into 1-inch thick half moons. Submerge the sliced leeks in a large bowl of cold water. Break apart and swish the leeks vigorously to release any dirt and grit. Let sit for 2-3 minutes to allow the dirt to sink and the leeks to float to the top. Scoop the leeks out and let drain in colander. Peel potatoes and evenly slice into thin rounds (about 1/4-inch thick or thinner). Pick thyme leaves and roughly chop 1 tbsp. Set vegetables aside.
STEP 2  Heat a large pot over medium with 2 tbsp. butter. Add leeks, chopped thyme, and garlic (optional). Season with 1 tsp. salt. Sauté, stirring often, until just translucent and wilted (about 3 minutes).
STEP 3 
Add sliced potatoes and thawed chicken stock. Stir to combine and submerge. Bring to a gentle boil, then reduce heat to medium. Cover and simmer for 10-15 minutes or until the potatoes are tender, breaking apart easily when stirred. Remove from heat.
STEP 4  Use an immersion blender to carefully puree the soup until desired consistency is reached. We recommend blending about half of the soup for a balanced texture of creamy with tender pieces of potatoes and silky leeks visible. Be careful to keep the blade fully submerged so as to not cause hot liquid to splatter. Alternatively, transfer the soup to a blender and puree. Be sure to slightly vent the feeding hole at the top of the lid to allow hot steam to scape, and cover with a kitchen towel to protect your hand.
STEP 5  Stir in 1/2 - 1 cup of cream for richness. Thin with water to adjust texture, if desired. Season with salt and pepper to taste. Serve with garnishes such as croutons, bacon crumbles, shredded cheese, olive oil or chives.

Enjoy!

*Make Ahead Instructions: Prepare the soup through Step 5. Let cool to room temperature and transfer soup to freezer safe storage containers. Leave at least 1 inch of space between the soup and the storage lid. Freeze for up to 3 months. Thaw in the refrigerator and heat over medium, stirring occasionally.


What's inside

Chicken Stock, 32 oz - Default: 1 - Max: 1
Cream, Heavy Whipping Cream, Pint - Default: 1 - Max: 1
Potatoes, Russet, Large, Organic, 2 ct - Default: 2 - Max: 2
Leeks, Organic, 1 lb avg - Default: 1 - Max: 1
Herbs, Thyme, 1 bunch - Default: 1 - Max: 1

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Easy Potato Leek Soup Kit

$22.89

serves 4 ($5.25/serving)
Transport yourself to the verdant hills of the Welsh countryside where hearty potato leek soup originates. Timeless and classic for its ability to comfort and please a crowd. Rustic and simple with only a handful of ingredients. Easy to prepare and ready to eat in under 30 minutes. Enjoy the savory balance of mild onion-flavored leeks, earthy potatoes and fragrant fresh thyme simmered in Farmhouse Kitchen's slow cooked chicken stock, and a swirl of rich cream for a decadent finish. Blend to silky smooth or keep it rustic with tender chunks of potato. Includes make ahead instructions. Serves 4. (Gluten Free, Nut Free)

Includes:
  • 4 ct Russet Potatoes
  • 1 large or 1 bunch Leeks
  • 1 bunch Fresh Thyme
  • 32 oz Chicken Stock 
  • 1 pint Heavy Whipping Cream

You will need:

  • Blender (counter top or immersion)
  • Butter or oil of choice
  • Salt and pepper
  • 2-3 Garlic cloves (optional)
Hands on Time: 10 minutes; Total Time: 25 minutes

INSTRUCTIONS

Note: Thaw chicken stock in refrigerator 1-2 days prior to use.

STEP 1  Prepare the vegetables. Remove root and dark green fibrous tops from the leeks. Slice tender white and light green section in half lengthwise, then rough chop into 1-inch thick half moons. Submerge the sliced leeks in a large bowl of cold water. Break apart and swish the leeks vigorously to release any dirt and grit. Let sit for 2-3 minutes to allow the dirt to sink and the leeks to float to the top. Scoop the leeks out and let drain in colander. Peel potatoes and evenly slice into thin rounds (about 1/4-inch thick or thinner). Pick thyme leaves and roughly chop 1 tbsp. Set vegetables aside.
STEP 2  Heat a large pot over medium with 2 tbsp. butter. Add leeks, chopped thyme, and garlic (optional). Season with 1 tsp. salt. Sauté, stirring often, until just translucent and wilted (about 3 minutes).
STEP 3 
Add sliced potatoes and thawed chicken stock. Stir to combine and submerge. Bring to a gentle boil, then reduce heat to medium. Cover and simmer for 10-15 minutes or until the potatoes are tender, breaking apart easily when stirred. Remove from heat.
STEP 4  Use an immersion blender to carefully puree the soup until desired consistency is reached. We recommend blending about half of the soup for a balanced texture of creamy with tender pieces of potatoes and silky leeks visible. Be careful to keep the blade fully submerged so as to not cause hot liquid to splatter. Alternatively, transfer the soup to a blender and puree. Be sure to slightly vent the feeding hole at the top of the lid to allow hot steam to scape, and cover with a kitchen towel to protect your hand.
STEP 5  Stir in 1/2 - 1 cup of cream for richness. Thin with water to adjust texture, if desired. Season with salt and pepper to taste. Serve with garnishes such as croutons, bacon crumbles, shredded cheese, olive oil or chives.

Enjoy!

*Make Ahead Instructions: Prepare the soup through Step 5. Let cool to room temperature and transfer soup to freezer safe storage containers. Leave at least 1 inch of space between the soup and the storage lid. Freeze for up to 3 months. Thaw in the refrigerator and heat over medium, stirring occasionally.

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