INFO SHOPPING & PREP MATERIALS & TOOLS RECIPE

Thank you for trying our Potato Soup!

​Just a reminder that all these lessons are designed for kids to cook with their parents or another adult. Use of knives, kitchen tools, stoves, ovens, or other sharp or hot items should always be closely supervised.

Our lessons are broken into steps. There will be a short video and then an instruction screen with a pause symbol. Please pause the video between each step or before using knives or starting the instructions. 

Vegetarians, please note that there is prep or cooking of meat in the video (time stamp 1:08- 2:37) 

Please download or print the Cut Chart and Class Materials below for instructions on parental prep before starting the lesson.

If you haven't already reviewed our free Knife Skills & Class Safety lesson, please do so before starting our meal lessons.

• 2 cups cauliflower
• 4 slices of bacon (optional)
• 2 Tbs oil, butter, or bacon grease
• 1 cloves of garlic
• 1/2 onion
• 1 carrot
• 3 stalks of celery
• 1/2 red or orange bell pepper
• 6 large or medium size of any type of potatoes

• 1 Tbs of fresh or dry herbs, (I used chives and tarragon) Thyme would also be good!
• ½ tsp salt
• 3 Tbs Flour or thickener of choice
• 1 cup of milk or milk substitute
• 4 cups chicken or vegetable broth
• Black pepper to taste

 
Garnish (optional):

• 1/4 cup sliced radish
• 1/4 cup minced chives
• 1/2 cup shredded cheese
• Sour cream

Parental Prep:

1. Parents please wash and trim all veggies.
2. With close supervision, students can help peel things like potatoes and carrots, if needed. (There is a place in the video for potato prep.)
3. Parents please cut the following:

• Halve the onion.
• Halve or quarter the carrot lengthways, depending on its size.
• Halve and gut bell pepper.
• Halve or quarter potatoes depending on size (red potatoes halved/russet quartered)
• Halve the radishes.

​Tools:

• Cutting board
• 6-7 inch chef’s knife
• Plastic lettuce knife or butter knife
• Peeler
• Cheese shredded
• Masher or fork
• Container for scraps
• Container for cut veggies
• Large heat-safe mixing spoon
• 2-4 quart pot (for cauliflower)
• 8-10 quart pot
• Liquid measuring cup
• Measuring cups
• Measuring spoons

• Containers for garnishes

Ingredients:

• 2 cups cauliflower, boiled and mashed
• 4 slices of bacon (optional)
• 2 Tbs oil, butter, or bacon grease
• 1 cloves of garlic, minced
• 1/2 onion, fine dice
• 1 carrot, fine dice
• 3 stalks of celery, fine dice
• 1/2 red or orange bell pepper, fine dice
• 6 large or medium size of any type of potatoes, diced
  
• 1 Tbs of fresh or dry herbs, (I used chives and tarragon) Thyme would also be good!
• ½ tsp salt
• 3 Tbs Flour or thickener of choice
• 1 cup of milk or milk substitute
• 4 cups chicken or vegetable broth
• Black pepper to taste

 
Garnish (optional):

• 1/4 cup sliced radish
• 1/4 cup minced chives
• 1/2 cup shredded cheese
• Sour cream

Recipe Instructions:

1. Boil 2 cups of cauliflower, drain and mash.
2. (Optional) Diced and cook 4 slices of bacon, drain on a towel and save 2 Tbs bacon grease for cooking.
3. Heat the fat of your choice in a large pot over medium-high heat.
4. Add onions, carrots, celery, bell pepper and garlic, sauté until they are translucent, about 8-10 minutes.
5. Add flour and stir to combine. It should start to come together like a paste.
6. Add milk and mix well. Let it heat up and look for steam. (you need steam to get the flour to thicken)
7. Add and mix in your mashed cauliflower.
8. Add your bacon, herbs, salt & pepper.
9. Add 1 cup of your broth and mix really well.
10. Add in all your potatoes.
11. Add the rest of your broth. (4 cups total)
12. Bring to a boil. Reduce heat to medium and simmer for 20 minutes.
13. Prep you garnishes.
14. Test a potato, by seeing if it will easily smash against the side of your pot.
15. Serve with garnishes on the side.

PRINT CLASS MATERIALS & RECIPE

PRINT THE CUT TYPES & SIZES CHART