Farm to Fork Blog

Twice a semester us students get the opportunity to turn what we have grown, into a delicious meal cooked at home known as the farm to fork assignment. Different from the iron chef as we get to individually cook our meals at our convenience. The second time around in this semester I decided to cook one of my favorite meals that my mom makes. I took on the challenge of cooking potato soup from scratch. I was planning on cooking it over the weekend, however I waited til' the last day to cook this meal which was on my birthday. The assignment requires we use an ingredient straight from the farm so I chose to use rosemary due there not being enough potatoes available to use as my main ingredient. I started out by placing my large pot over medium high heat and rinsed off my veggies. I cut up three large leeks and 10 Yukon gold potatoes, and threw them into the pot. I added 8 cups of water and three chicken bullion cubes to let boil until the potatoes were cooked. 15 minutes later I took the pot off the heat and used whats known as an immersion blender to mix together the ingredients. I added rosemary, garlic powder, salt, pepper and some milk to give it its flavor. Before serving, I added some Frank's Red Hot Sauce to give it some heat.