7th Grade Cooking Lessons!

Our 7th grade class made a wonderfully warming lunch today, and we wanted to share so that you could make this fall favorite too! Below are the recipes that 7th grade made with potatoes, herbs, and more picked fresh from the garden. Potato Leek Soup & Quick and Easy Drop BiscuitsPotato Leek Soup

Ingredients3 tablespoons unsalted butter4 large leeks, white and light green parts only, roughly chopped (about 4 cups)3 cloves garlic, peeled and smashed2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces7 cups low sodium chicken or veggie broth2 bay leaves3 sprigs fresh thyme1 teaspoon salt1/4 teaspoon ground black pepper1 cup heavy creamoriginal recipe credits: https://www.onceuponachef.com/recipes/potato-leek-soup.htmlDirectionsMelt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft. Take out the thyme sprig and bay leaves, then purée the soup with a blender until smooth. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out.Quick and Easy Drop Biscuits 

Ingredients4 ounces (1 stick) cold unsalted butter, cut into 1/4-inch pieces and refrigerated1 1/2 cups all-purpose flour (8 ounces)2 teaspoons baking powder1 teaspoon kosher salt3/4 cup whole milkDirectionsPreheat oven to 400°F and line a baking sheet with parchment paper; alternatively grease a baking sheet with butter. In a large bowl, whisk together flour, baking powder, and salt. Toss butter into the dry ingredients until coated with flour. Using your fingers, rub butter into flour until it resembles coarse meal. Add milk and stir with a fork until it just comes together into a slightly sticky, shaggy dough. Using a teaspoon or small ice cream scoop, mound walnut sized balls of dough onto the prepared baking sheet. Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.original recipe credits: http://www.seriouseats.com/recipes/2014/06/quick-easy-drop-biscuits-recipe.html