I’m so excited to be the new Ozarks’ Cookery columnist for The Ozarks Mountaineer Magazine! Starting in the May/June edition, yours truly will be sharing some of the delectable delights that Ozark food enthusiasts enjoy. Many thanks to the fabulous Faye Pfister for blazing a buttery trail of goodness these past several years!
In the months to come, I’d be thrilled to get your column theme suggestions, recipe ideas, and recommendations for new cookery- and food-related books published by authors in the Ozarks. (You can email me by clicking on the link to the right.)
Until the first column goes to print, however, let’s take a look at one of my personal favorites…
Idaho Baked Potato Soup
Ingredients
- 3 bacon strips, diced
- 1 small onion, chopped
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 3 cups chicken broth
- 2 large baked Idaho potatoes, peeled and cubed
- 1 cup half-and-half cream
- 1/2 teaspoon hot pepper sauce
- Shredded Cheddar cheese
- Minced fresh parsley
Directions
- In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
Serves: 4-6 Prep Time: 30 minutes Cook Time: 30 minutes
—————————
Find more Ozarks’ Cookery articles at The Ozarks Mountaineer Magazine
Karen B. Nelson 