Meal Kit
Rustic Chicken and Leek Potato Soup
with white cheddar and chives
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Yukon Potatoes
- 4 fl. oz. Cream Sauce Base
- 2 oz. Leeks
- 1 oz. Shredded White Cheddar Cheese
- 4 tsp. Chicken Broth Concentrate
- ½ oz. Flour
- 6 Chive Sprigs
- 2 Garlic Cloves
- 1 tsp. Poultry Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories480
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Carbohydrates37g
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Net Carbs34g
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Fat20g
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Protein38g
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Sodium1850mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Prepare the Ingredients
Cut potatoes into 1/2" dice.
Mince chives.Mince garlic. -
2 Prepare the Chicken
Pat chicken dry and season all over with a pinch of salt and pepper.
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3 Cook the Chicken and Leeks
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add chicken and leeks to hot pot. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
4 Add the Garlic and Flour
Add garlic to hot pot. Stir constantly until fragrant, 30-60 seconds.
Add flour and stir often until no dry flour remains. -
5 Add Broth and Potatoes and Finish Dish
Add 2 1/2 cups water, cream base, potatoes, chicken base, poultry seasoning, and a pinch of salt and pepper to hot pot. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until potatoes are tender, 12-14 minutes.Remove from burner.Plate dish as pictured on front of card, topping soup with cheese and chives. Bon appétit!
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