Echo Dell Farm's Essence of the Prairie Bison Stew with Savory Sage Cornbread as featured in KANSAS! 2026, Vol 82, issue 2

Dining at Echo Dell Farm is a culinary experience and a pleasure! Sue Shoemaker-Shea and her staff not only dish up delicious food but create a memorable evening that begins with cocktails or mocktails and ends with pots of French press coffee. We were there in the fall so we dined in the house that's filled with art and interesting decor,  but when the weather allows, guests dine under the trees (see photos below). Friendly and attentive staff ,as well as conversations with fellow diners added to the evening. 

Photo courtesy of Echo Dell Farm)

I covered this unique farm-to-table dining establishment (that's located in a rural setting in the North Central part of Kansas) as a part of the Taste section of KANSAS! Magazine's 250 Years of America issue. The main course was Seared Bison Ribeye Au Poivre, Chef Chris provided a simpler at-home recipe that features bison (or beef) stew. (KANSAS! Magazine 2026, vo. 82, issue 2, pp. 58-63)  

Menu for our seven-course meal. 

RECIPE

According to Chef Chris Coffman, “This is a true one-pot meal, a hearty and soulful stew that is perfect for a cold day, inspired by the spirit of the Kansas prairie. The secret is patience—browning the meat properly and letting it simmer slowly creates an incredibly rich flavor that can't be rushed.”  He added, “Beef can also be substituted for bison.”  

Essence of the Prairie Bison Stew with Savory Sage Cornbread  

8 servings

 

INGREDIENTS 

For the Bison Stew:

2 pounds bison (or beef) chuck roast, cut into 1.5-inch cubes 

1/3 cup all-purpose flour

1/2 teaspoon smoked paprika

1 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper 

3 ounces bacon or salt pork, diced 

1 large yellow onion, chopped

2 carrots, peeled and cut into1/2-inch thick half-moons

2 celery stalks, chopped (about 1/2-inch thickness)

3 cloves garlic, minced

1 cup dark beer (like a Stout or Porter) or strong black coffee

4 cups beef broth, low sodium

1 bay leaf

3 sprigs fresh thyme

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 parsnips, peeled and cut into 1-inch cubes

1 tablespoon Worcestershire Sauce

Fresh parsley, chopped (for garnish)

 

For the Cornbread:

1 cup yellow cornmeal

3/4 cup all-purpose flour

1 1/2 tablespoons granulated sugar

2 teaspoons baking powder

3/4 teaspoon coarse sea salt or 1/2 teaspoon fine sea salt 

1 large egg

1 cup buttermilk

1/4 cup unsalted butter, melted

3/4 cup sharp Cheddar cheese, shredded

1 1/2 tablespoon fresh sage, finely chopped

 

INUSTRUCTIONS:

Prepare the Bison: In a large bowl, whisk together the flour, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the bison cubes and toss until they are evenly coated.

Brown the Meat: In a large, heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Working in batches, brown the floured bison cubes on all sides until a deep, dark crust forms; if needed, add additional cooking oil. Set the browned meat aside.

Build the Flavor Base: Add the onion, carrots, and celery to the pot; add additional cooking oil as needed. Sauté for 8-10 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another minute until fragrant.

Deglaze and Simmer: Pour in the dark beer or coffee to deglaze, scraping the bottom vigorously. Let it reduce for 2 minutes. Return the browned bison to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for at least 2 hours, the longer you let it go, the more tender it will become. 

Add Vegetables: Add the potatoes and parsnips. Return to a simmer, cover, and cook for another 45-60 minutes, until the vegetables and bison are completely fork-tender.

 

Make the Cornbread: While the stew finishes, preheat your oven to 400°F (200°C). Grease an 8-inch cast-iron skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Pour the wet into the dry, add the melted butter, and mix until just combined. Fold in the Cheddar and sage. Pour the batter into the skillet and bake for 20-25 minutes, just until a toothpick inserted in the center comes out clean.

Finish the Stew: Remove the bay leaf and thyme stems. Stir in the Worcestershire sauce and reserved bacon. Season to taste.

 

Serve: Ladle the hot stew into bowls, garnish with parsley, and serve with a warm slice of the cornbread.

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A few photos courtesy of Echo Dell Farm that highlight their outdoor dining venue, table settings, etc. 

Appropriately dubbed hand-crafted cocktails (Echo Dell Sunset, Neighbor Karen's Caramel Apple, Farmer's Old Fashioned are available in the Grain Bin Bar (photo courtesy of Echo Dell Farm).

Barry and I enjoyed every minute of our evening at Echo Dell Farm!

Recipe without photos . . . Essence of the Prairie Bison Stew with Savory Sage Cornbread  

8 servings

 

INGREDIENTS 

For the Bison Stew:

2 pounds bison (or beef) chuck roast, cut into 1.5-inch cubes 

1/3 cup all-purpose flour

1/2 teaspoon smoked paprika

1 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper 

3 ounces bacon or salt pork, diced 

1 large yellow onion, chopped

2 carrots, peeled and cut into1/2-inch thick half-moons

2 celery stalks, chopped (about 1/2-inch thickness)

3 cloves garlic, minced

1 cup dark beer (like a Stout or Porter) or strong black coffee

4 cups beef broth, low sodium

1 bay leaf

3 sprigs fresh thyme

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 parsnips, peeled and cut into 1-inch cubes

1 tablespoon Worcestershire Sauce

Fresh parsley, chopped (for garnish)

 

For the Cornbread:

1 cup yellow cornmeal

3/4 cup all-purpose flour

1 1/2 tablespoons granulated sugar

2 teaspoons baking powder

3/4 teaspoon coarse sea salt or 1/2 teaspoon fine sea salt 

1 large egg

1 cup buttermilk

1/4 cup unsalted butter, melted

3/4 cup sharp Cheddar cheese, shredded

1 1/2 tablespoon fresh sage, finely chopped

 

INUSTRUCTIONS:

Prepare the Bison: In a large bowl, whisk together the flour, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the bison cubes and toss until they are evenly coated.

 

Brown the Meat: In a large, heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Working in batches, brown the floured bison cubes on all sides until a deep, dark crust forms; if needed, add additional cooking oil. Set the browned meat aside.

 

Build the Flavor Base: Add the onion, carrots, and celery to the pot; add additional cooking oil as needed. Sauté for 8-10 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another minute until fragrant.

 

Deglaze and Simmer: Pour in the dark beer or coffee to deglaze, scraping the bottom vigorously. Let it reduce for 2 minutes. Return the browned bison to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for at least 2 hours, the longer you let it go, the more tender it will become. 

 

Add Vegetables: Add the potatoes and parsnips. Return to a simmer, cover, and cook for another 45-60 minutes, until the vegetables and bison are completely fork-tender.

 

Make the Cornbread: While the stew finishes, preheat your oven to 400°F (200°C). Grease an 8-inch cast-iron skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Pour the wet into the dry, add the melted butter, and mix until just combined. Fold in the Cheddar and sage. Pour the batter into the skillet and bake for 20-25 minutes, just until a toothpick inserted in the center comes out clean.

 

Finish the Stew: Remove the bay leaf and thyme stems. Stir in the Worcestershire sauce and reserved bacon. Season to taste.

 

Serve: Ladle the hot stew into bowls, garnish with parsley, and serve with a warm slice of the cornbread.

 

Potato Leek Soup

A classic French potato soup that is easy to make and so delicious and comforting! 

Potato Leek Soup   Serves 4+

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds russet potatoes, peeled and roughly chopped into ½-inch pieces

6 to 7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

1. Melt 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. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 to 20 minutes, or until the potatoes are very soft.
   
   
   
3. Remove thyme sprigs and bay leaves.  Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the cooled soup in batches - be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; return soup to pot.)
   
   
   
4. 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. Garnish with fresh herbs if desired.
   
   
   

Freezer Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Recipe without photos . . . Potato Leek Soup   Serves 4+

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds russet potatoes, peeled and roughly chopped into ½-inch pieces

6 to 7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

1. Melt 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. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 to 20 minutes, or until the potatoes are very soft.
3. Remove thyme sprigs and bay leaves.  Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the cooled soup in batches - be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; return soup to pot.)
4. 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. Garnish with fresh herbs if desired.

Freezer Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Turnip Sausage Soup

Barry brought in more turnips that I turned into a delicious soup. Warm and hearty, it was especially nice on a cold, rainy day. Maybe next time I’ll add some kale. 

 

Turnip Sausage Soup    4 serving 

1/4 to 1/2  pound bulk pork sausage 

1/2 of a medium to large onion, finely chopped (small dice)

2 small red, orange or yellow pepper, chopped (small dice)

4 cups chicken broth or stock soup 

3 medium turnips, chopped (medium dice)

1 russet potato, chopped (medium dice)

2 carrots, peeled and chopped (small dice)

About 2 tablespoons chopped fresh herbs (I used a combo of garden herbs: thyme, oregano, chives, rosemary)

Kosher salt and pepper to taste

1. In a stock or soup pot set on medium heat, add the sausage (breaking it up as it cooks); when it starts to brown, add the onion and peppers and sauté until vegetables are transulent  and sausage is cooked through. (Note: add olive oil as needed if sausage does not produce enough fat.)
2. Add 3 cups broth (add additional broth as needed), turnips, potato, carrots, herbs, salt and pepper to taste. .
3. Simmer over medium to low heat for about 30 minutes or until vegetables are tender. 
4. Taste, and ajust seasoning.

Turnip Puff

Barry’s turnip crop is ready so I’m on the lookout for turnip recipes. I found several versions of this turnip puff. Although we like the striking flavor of turnips, we prefer to pair them with potatoes when mashed. The brown sugar helps tone done the slight bitterness of the turnip and the hint of nutmeg adds a somewhat nutty flavor (not at all identifiable as nutmeg). Another nice thing about this casserole is that it can be made ahead and baked later. This recipe is a keeper! 

 

Turnip Puff    4 servings  

2  large purple-topped turnips, trimmed & cubes

2 medium russet potatoes, peeled & cubed

1 egg

1 tablespoons butter

 1 1/2 tablespoons  all-purposeflour

1/2 tablespoon brown sugar

1/2 teaspoon baking powder

1/2 teaspoon kosher or sea salt

1/2 teaspoon white (or black) pepper

Pinch nutmeg

1/2 cup dry bread crumbs

2 tablespoons melted butter

1. Preheat oven to 375° F. if baking the casserole right away. If making the dish ahead, wait and preheat before baking.
2. Bring medium sized pot of salted water to a boil. Add cubed turnips and  cook at a gentle boil until soft, add cubed potatoes about 8 after adding the turnips. 
   
   
   
3. Drain excess water and mash the turnips and potatoes. 
4. Add the egg, butter, flour, brown sugar, baking powder, salt, pepper and nutmeg and combine well. 
5. Transfer to a buttered casserole dish. IF MAKING AHEAD — cover casserole dish  (be sure to use a tempered refrigerator to oven casserole dish) and refrigerate. Proceed with remaining steps when ready to bake. Either allow casserole to come to room temperature before baking or add 5 to 10 minutes to baking time. 
   
   
   
6. Combine the crumbs and butter and sprinkle evenly on top
7. Bake about 25 minutes until casserole is hot and bubbly and crumbs have browned. 

Recipe without photos . . . Turnip Puff    4 servings  

2  large purple-topped turnips, trimmed & cubes

2 medium russet potatoes, peeled & cubed

1 egg

1 tablespoons butter

 1 1/2 tablespoons  all-purposeflour

1/2 tablespoon brown sugar

1/2 teaspoon baking powder

1/2 teaspoon kosher or sea salt

1/2 teaspoon white (or black) pepper

Pinch nutmeg

1/2 cup dry bread crumbs

2 tablespoons melted butter

1. Preheat oven to 375° F. if baking the casserole right away. If making the dish ahead, wait and preheat before baking.
2. Bring medium sized pot of salted water to a boil. Add cubed turnips and  cook at a gentle boil until soft, add cubed potatoes about 8 after adding the turnips. 
3. Drain excess water and mash the turnips and potatoes. 
4. Add the egg, butter, flour, brown sugar, baking powder, salt, pepper and nutmeg and combine well. 
5. Transfer to a buttered casserole dish. IF MAKING AHEAD — cover casserole dish  (be sure to use a tempered refrigerator to oven casserole dish) and refrigerate. Proceed with remaining steps when ready to bake. Either allow casserole to come to room temperature before baking or add 5 to 10 minutes to baking time. 
6. Combine the crumbs and butter and sprinkle evenly on top
7. Bake about 25 minutes until casserole is hot and bubbly and crumbs have browned. 

Crockpot Baked/Roasted New Potatoes - no muss, no fuss, no last minute worries!

Baked/roasted new potatoes accompanied this year’s corned beef and cabbage. The traditional St. Pat’s corned beef cooks all day in a crockpot so following that lead, I pulled out another crockpot, filling it with new potatoes. It was an experiment  — one that turned out well. No muss, no fuss and dinner was ready without any last minute worries. I will definitely prepare new potatoes this way again in the future.

Crockpot Baked/Roasted New Potatoes    About 6 servings

3 pounds new potatoes, all about equal in size (I used a mixture of red and white)

2 tablespoons olive oil

5 cloves garlic, minced 

Optional herbs: Fresh—1 teaspoon fresh thyme &/or 1 teaspoon of fresh rosemary (or use about ½ teaspoon dried herbs

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter, cubed

Fresh chopped parsley for garnish if desired

1. Wash and dry the potatoes. Leave whole if small or cut larger one in half.
2. Place potatoes in the bottom of a oval crockpot. Add olive oil, garlic, herbs if using, salt & pepper and mix until combined. Dot with cubed butter.
   
   
   
3. Pour the potato mixture into a slow cooker, cover and cook for 2-3 hours on high or 4-5 hours on low.
4. Garnish with fresh chopped parsley if desired.
   
   
   

Recipe without photos. . 

Crockpot Baked/Roasted New Potatoes    About 6 servings

3 pounds new potatoes, all about equal in size (I used a mixture of red and white)

2 tablespoons olive oil

5 cloves garlic, minced 

Optional herbs: Fresh—1 teaspoon fresh thyme &/or 1 teaspoon of fresh rosemary (or use about ½ teaspoon dried herbs

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter, cubed

Fresh chopped parsley for garnish if desired

1. Wash and dry the potatoes. Leave whole if small or cut larger one in half.
2. Place potatoes in the bottom of a oval crockpot. Add olive oil, garlic, herbs if using, salt & pepper and mix until combined. Dot with cubed butter.
3. Pour the potato mixture into a slow cooker, cover and cook for 2-3 hours on high or 4-5 hours on low.
4. Garnish with fresh chopped parsley if desired.

 

 

Crockpot Pork Chop and Potato Bake for two

Yesterday was one of those days – a couple of morning meetings and then one in late afternoon when I’d normally be preparing dinner. And, since we were going out after dinner, a crockpot meal came to the rescue. Even though I made a homemade version of condensed chicken soup, it was a quick prep (put together and dishes cleaned up in about 30 minutes). And, it’s so nice to come home to the aroma of a home cooked meal!

 

Crockpot Pork Chop and Potato Bake for two

2 pork chops (I used smaller sized boneless chops, but bone-in would work, too)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon olive oil

1 small onion, thinly sliced thinly sliced and cut in half moons

2 large russet potatoes, scrubbed and cut into thin slices

Pinch of two of paprika

About half a recipe of homemade cream of chicken soup or the equivalent of a 10.5 oz. can of soup)

¼ cup chicken broth (could use vegetable or even beef)

Fresh parley for garnish and an added burst of flavor

1. Season pork chops on both sides with salt, black pepper, garlic powder and onion powder.
   
   
   
2. In a skillet over medium-high heat, add olive oil. Once hot, sear the pork chops on both sides until brown. 
3. Spray a 6-quart slow cooker with cooking spray. Add sliced onions and potatoes. 
   
   
   
4. Place the pork chops on top of the potatoes and onions. Sprinkle with paprika.
   
   
   
5. Add half a recipe of can cream of chicken soup and 1/4 cup broth. Pour the sauce over the pork chops.
   
6. Place on low for 4 to 6 hours or high for 3 to 4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
7. If desired, garnish with chopped parsley for serving. 

Recipe without photos . . .

Crockpot Pork Chop and Potato Bake for two

2 pork chops (I used smaller sized boneless chops, but bone-in would work, too)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon olive oil

1 small onion, thinly sliced thinly sliced and cut in half moons

2 large russet potatoes, scrubbed and cut into thin slices

Pinch of two of paprika

About half a recipe of homemade cream of chicken soup or the equivalent of a 10.5 oz. can of soup)

¼ cup chicken broth (could use vegetable or even beef)

Fresh parley for garnish and an added burst of flavor

1. Season pork chops on both sides with salt, black pepper, garlic powder and onion powder.
2. In a skillet over medium-high heat, add olive oil. Once hot, sear the pork chops on both sides until brown. 
3. Spray a 6-quart slow cooker with cooking spray. Add sliced onions and potatoes. 
4. Place the pork chops on top of the potatoes and onions. Sprinkle with paprika.
5. Add half a recipe of can cream of chicken soup and 1/4 cup broth. Pour the sauce over the pork chops. 
6. Place on low for 4 to 6 hours or high for 3 to 4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
7. If desired, garnish with chopped parsley for serving. 

Sausage, Potato & Bean Soup

Barry’s been on KP duty the last couple of weeks as I had finger surgery and had to avoid water on my left hand. He’s been cooking up some of our favorites and a few new ones including this hearty sausage soup. 

Sausage, Potato & Bean  Soup   Serves 6

1 to 2  tablespoons olive oil

1 (14 ounce) package of smoked sausage, sliced into bite-size circles 

1 large onion, diced

1 teaspoon Italian seasoning

Pinch or two black pepper

½ teaspoon ground white pepper

4 cloves garlic, pressed through garlic press

3 small russet potatoes, peeled and diced (about ½” cubes)

6 cups chicken broth

2 (15 ounce) cans cannellini beans, undrained

2 cups roughly chopped hearty green such as spinach or kale (he used spinach) 

1 tablespoon chopped parsley

1. Heat oil in a  large soup pot over medium-high heat; then  add in the slices of beef smoked sausage. Sear the slices for a few minutes until fairly browned, flipping them as needed.
2. Add the diced onion to the pot, along with the Italian seasoning, black pepper and white pepper: sauté with the sausage until softened and golden; then, stir in the garlic and sauté just until fragrant.
3. Add in the diced potatoes and stir to combine, followed by the chicken broth. Cover the pot with the lid askew, and allow the soup to simmer, gently, for about 12 minutes.
4. After 12 minutes, add in the beans and greens, stir to combine, and allow the soup to simmer for about 10 minutes more, or just until the diced potatoes are tender.
5. Add the parsley.

Layered Ham & Potato Scallop

Super simple and a good way to use up leftover Easter ham. This is one of those layer and go . . . no specific amounts, just use what fits in the baking dish or pan. Vary the cheese, add pimentos, garlic, or adjust however it suits. 

Layered Ham & Potato Scallop

Ham – I used bigger pieces or ham in mine but it could also be diced

Potatoes, peeled & sliced about ¼” thick

Kosher salt & pepper 

Paprika

Sliced onions, red, white or yellow (these could also be diced)

Cheesy White Sauce – I used approximately 1 cup for a  2 to 3 serving batch; I added a handful of cheddar

Garnish: Fresh parsley & chives 

1. Spray or butter a baking dish or pan. Preheat oven to 375° F. 
2. Layer: ham, potatoes that are sprinkled with salt, pepper and paprika; add a layer of onion and cover with Cheesy White Sauce.
   
   
   
   
   
   
3. Cover with foil and bake in a preheated 375° F. oven for 40 minutes.  Uncover and bake another 10 minutes + until top browns lightly and potatoes are fork tender. 
4. Sprinkle with fresh parsley or chives before serving if desired.                                                                 

Recipe without photos . . . Layered Ham & Potato Scallop 

Ham – I used bigger pieces or ham in mine but it could also be diced

Potatoes, peeled & sliced about ¼” thick

Kosher salt & pepper 

Paprika

Sliced onions, red, white or yellow (these could also be diced)

Cheesy White Sauce – I used approximately 1 cup for a  2 to 3 serving batch; I added a handful of cheddar

Garnish: Fresh parsley & chives 

1. Spray or butter a baking dish or pan. Preheat oven to 375° F. 
2. Layer: ham, potatoes that are sprinkled with salt, pepper and paprika; add a layer of onion and cover with Cheesy White Sauce.
3. Cover with foil and bake in a preheated 375° F. oven for 40 minutes.  Uncover and bake another 10 minutes + until top browns lightly and potatoes are fork tender. 
4. Sprinkle with fresh parsley or chives before serving if desired.

Creamy Zucchini Soup

This zucchini soup is super easy as it relies on potatoes and cheese to create  it’s creamy texture. A great way to use up garden zucchini!!

Zucchini Soup ready to eat!

Vegetables and seasonings as they simmer in chicken broth. 

Creamy Zucchini Soup   About 4 servings


2 tablespoons butter olive oil  

1 small yellow onion, diced


2 cloves garlic, minced


5 cups unpeeeld zucchini, cut into chunks (remove seeds in large zucchini)


2 Russet potatoes (about 1 pound), diced — I did not peel as the skins were thin but would peel thick skinned potatoes 

3 cups chicken broth

1 tablespoon Worcestershire sauce

Sprig of fresh rosemary or 1/2 teaspoon dried rosemary

A couple of spring of fresh thyme or 
1/2 teaspoon dried thyme

½  teaspoon celery flakes, optional

1/2 teaspoon black pepper

1/2  teaspoon kosher salt

1 pinch cayenne pepper l

1/2 cup half-and-half, or heavy cream

1 cup grated Cheddar cheese 

1. Heat olive oil in a soup pot over medium heat. Add onions, cook until softened, about 8 minutes. Add garlic and cook 1 more minute.
2. Add diced zucchini; sauté for 5 minutes.

3. Add diced potatoes, chicken broth, Worcestershire sauce and other seasonings. Bring to a boil, then reduce heat to medium. 
4. Let simmer, partially covered, until the vegetables are very fork tender. About 30 to 40  minutes.

5. Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

6. Transfer back to the heat on low. Stir in the half and half.
7. Slowly sprinkle in the cheese and stir to combine.