Potato Soup Lab

IMG_0032Who knew 15 prepping, cooking and cutting terms went into this potato soup? Foods 1 class figured it out through a potato soup lab where they practiced peeling, paring, cubing, mincing, shredding, tossing, simmering, straining, folding and more.

Students created a potato soup from scratch with real carrots, celery, potatoes, onions, cream and cheese. I think they were all a little skeptical at first, but the end result surprised many of them.

IMG_0030The real work was the prep.

IMG_0041The iron chef guys got the right idea, gently placing the potatoes in the boiling water.

We started our boiling water before the potatoes so the cooking process would go faster.

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Good job dicing and slicing.

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Students learned to vent the lid to keep it from boiling over.

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Maria did a fantastic job dicing potatoes for her group.

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Peeling potatoes is an art work?

IMG_0018Tae says shredding carrots is easy peasy.

IMG_0022Once the vegetables were fork tender, students strained the water in the colander and put potatoes back in the stock pot. Time to add the broth.

IMG_0021They used the potato masher to create a thicker soup. About half of the potatoes were coarsely mashed.

IMG_0024In went the evaporated milk for a rich creamy texture.

IMG_0025Lots of salt and pepper for flavor. Students realized potatoes require a lot of salt and this soup is much less saltier than processed soup. Some students opted for more salt to taste at the end.

IMG_0026Sharp cheddar cheese is the last step.

IMG_0036Yummy, piping hot, potato cheese soup is perfect on a cold winter day.

IMG_0043See how cold it was.

IMG_0044Iron chefs agree it’s all good!

Potato Soup Recipe

Ingredients:

 

Yield: 5 servings

  • 2 pounds potatoes, peeled, and cubed
  • 1/2 small onion, finely chopped
  • 1/2 stalk celery, thinly sliced
  • 1/2 carrot, pared and shredded (using grater)
  • ½ gallon water
  • 1 pint chicken broth
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 6 fluid ounces evaporated milk
  • 1 Tablespoon all-purpose flour
  • 1/2 cup sharp shredded cheese

 

Directions:

  1. There is no need to grease your pot for this recipe. Toss the vegetables in a large stock pot. Cover with ½ gallon water. Place a lid on top and vent with lid to prevent boiling over.
  2. Bring to a boil on high. Reduce heat and simmer on medium low until potatoes are fork tender.
  3. Strain water in colander. Pour back into stock pot.
  4. Mash most of the potatoes with a potato masher.
  5. In a liquid measuring cup, whisk flour into broth mixing well.
  6. Add broth, milk, season with salt, pepper.
  7. Simmer for 5-10 or until hot. Gently fold in shredded cheese.
  8. Serve in bowls. Soak pot if any potato residue is left on the bottom.

 

 

 

 

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