For class this week we made a delicious baked potato soup from a cook book called Teens Cook by Megan and Jill Carle. The soup is quick to throw together and is based on a roux sauce, which is the base for many other fun things to make- like home made mac and cheese, and any kind of chowder.
I made a few changes to the recipe- we used a stick blender to puree the soup slightly while leaving a few larger bits of potato. Next, I think the soup is slightly too thick (ok fine- because I pureed the potatoes) so we added a little more milk to thin the soup out.
Now the girls had all made a grilled cheese sandwich before and they didn't need much guidance from me.
Maybe just a little reminder like- put the bread on the griddle butter side down! The sandwiches turned out beautifully! The bread we used is Brenner Brothers Challah and it is amazing! I think I have a new favorite for grilled sandwiches and French Toast!