Wrapping up with caramel apples. apple cider and popcorn! They also got to select a baked good. I was so happy that they made pumpkin bread that was nut, egg and dairy free! So Kathleen got to enjoy a piece! She was so excited! That really meant a lot to us that someone took the time to think of the children with allergies and to include them. :-)
Now for a yummy recipe to enjoy....
Mashed potato soup
4 baking potatoes (about 2 lbs)
4 slices bacon
4 tbsp unsalted butter
1/3 cup all purpose flour
4 cups milk
4 oz shredded monterey jack
Salt and pepper
4 oz sour cream
2 tbsp chopped chives or scallions
1) Prick potatoes all over with a fork. Microwave on high until cooked through, turning once, 12 to 15 mins total. Let cool slightly and scoop out flesh, discarding skins. Mash with a fork. In a large skillet, cook bacon until crisp, turning once, about 10 min total. Let cool then crumble.
2) Melt butter in a large saucepan over medium heat. Add flour and whisk until smooth and light golden, about 2 mins. Slowly whisk in milk and cook, whisking, until thickened, 5 to 6 mins.
3) Stir in cheese, potatoes, and 1/2 tsp each salt and pepper. Cook stirring until cheese melts and soup is heated through. Whisk in sour cream. Check seasoning and add additional salt and pepper if desired. Divide among 6 soup bowls and sprinkle each with bacon and chives.