Who 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.
We started our boiling water before the potatoes so the cooking process would go faster.
Good job dicing and slicing.
Students learned to vent the lid to keep it from boiling over.
Maria did a fantastic job dicing potatoes for her group.
Peeling potatoes is an art work?
Potato Soup Recipe
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
- 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.
- Bring to a boil on high. Reduce heat and simmer on medium low until potatoes are fork tender.
- Strain water in colander. Pour back into stock pot.
- Mash most of the potatoes with a potato masher.
- In a liquid measuring cup, whisk flour into broth mixing well.
- Add broth, milk, season with salt, pepper.
- Simmer for 5-10 or until hot. Gently fold in shredded cheese.
- Serve in bowls. Soak pot if any potato residue is left on the bottom.