1/05/2018

Weekly Homeschool Highlights

Homeschool Week

We were still on winter vacation this week. We have enjoyed having a two week break while getting ready to start back to doing school work.

We have been quite lazy this week as it has been so sold here in North Carolina. And…we actually got about 5 inches of snow this past Wednesday/Thursday! My kids were so excited. It’s been a couple of years since we have had this much (or more) snow. My littlest one is always praying that it will snow on her birthday (March 2) every year. I told her this snow was an early birthday present.

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The picture below is our road. It’s a state highway, so they try to keep it clear if they can. They worked on it all day yesterday and had it mostly clear by night time. It was all the way clear today and cars were going the normal speed (55 mph).

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The picture below is of a secondary road right down from our house. As you can see, they leave these roads until the main roads are cleared, then work on them to get them cleared.

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With this cold snap, I’ve been making soups. I made our usual chicken noodle, but last night tried a new to us recipe of potato soup. I had never made it before, so I used this recipe as a guide.

I made a few changes to the recipe as follows:

Potato Soup (Click to print)
Ingredients
  • 6 cups peeled and diced Russet potatoes (about 5 medium potatoes. Dice into small cubes about 3/4-inch)
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 1/4 cups peeled and diced carrots (3 medium)
  • 1 cup diced celery (2 stalks)
  • 2 (14.5 oz) cans low sodium chicken broth  I used turkey broth from the freezer and it was about 5-6 cups.
  • Salt and freshly ground black pepper
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups milk I used 1 cup heavy cream and 1 1/2 cups milk.
  • 1/2 cup sour cream
  • For serving:
  • Crumbled bacon or chopped cooked ham , shredded cheddar cheese, chopped green onions or chives.
Instructions
  1. Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot. Season with salt and pepper to taste. Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
  2. Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken. Season with salt and pepper to taste. (Note: I took about half of the potato, celery, carrot, and onion mixture and blended it in a blender until it was smooth. I then added the other half of the mixture to the milk mixture and added the blended mixture to that. It made the soup extra creamy)  Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well. Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.
Ending this post with a flop or it could be a funny:

I bought an 18-month calendar from the Target dollar spot this past summer. When I changed it over to December, I kept looking at it and thought something was off, but could never figure it out. I finally did notice the misprint and had to take a picture. Smile

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I'm linking up at:

Homeschool Coffee Break

Homeschool Review Crew Weekly Link Up


2 comments:

  1. The potato soup recipe looks like a perfect meal for a cold day. We don't have snow like you, but it has been extremely cold for us in NC.

    ReplyDelete
  2. We are in a very cold snap, but haven't had much snow. I always think a good snow at least makes it pretty! The soup recipe looks like a good comfort food that I might need to try. LOL about the calendar!! Happy New Year, and thanks for linking up!

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