Pick of the Month – Potato


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8-10 medium potatoes, peeled and cubed (for our classroom cooking, the potatoes were pre-baked to make it easy for students to work with.  It is not necessary to do this)

2 medium carrots, grated

3 celery stalks,  chopped

4-5 green onions, sliced

2-3 cloves of garlic, diced or pressed

Salt and pepper

2 Tablespoons of butter

16 oz. of vegetable broth

1  12 oz. can of evaporated milk  (not sweetened condensed)

Place all the vegetables, salt and pepper and butter in a 5 qt. crock pot and cover with the broth.  Cook  until vegetables are tender.  Turn the crock pot off or to “keep warm” setting and stir in the canned milk.  Using  an immersion blender, hand mixer or a potato masher,  mash and blend the cooked vegetables, broth and milk until desired consistency.  For our soup, we left some of the potatoes lumpy.   Taste and add more seasoning if necessary.   Serve immediately.

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