Potato Soup Lab {reviewing advanced cutting skills}


Yesterday Foods 2 learned nine different advanced cutting skills and we are utilizing our cut ingredients in a yummy potato soup.


We used the large diced potatoes, julienne carrots, small diced onions and minced garlic to make a hearty cheesy potato soup topped with more cheese and real bacon bits {frozen from a previous Foods 1 Egg lab}


After boiling the veges until fork tender and draining, the kids coarsely mashed some of the potatoes with a potato masher.


They added chicken stock and evaporated milk, 1/2 cheddar cheese.


Salt and pepper makes everything taste better.


Matthew is keeping a close eye on his simmering soup.

This was a great way to end advanced cutting skills with a warm bowl of soup on a chilly fall day.




We had a group bringĀ bread sticks brought from home. Now that’s what I’m talking about.IMG_8414

Chef hats off to Foods 2 on this fall Friday. Now we’re off to a pep rally. Go Cougars!!!!



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