IDEA ALLEY Easy potato soup, cookies with a kick

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Martha Holmes shares this easy and delicious-sounding potato soup recipe.

Martha’s Potato Soup

2 cans chicken broth (size not

given)

1 teaspoon parsley

1 teaspoon chives

1 ½ teaspoons basil

1 ¼ teaspoons garlic

½ cup chopped onion

2 pounds hash brown potatoes

(chunks)

1 to 2 cups milk OR sour

cream

¾ pound shredded Mexicanstyle cheese blend

Salt and ground black pepper

to taste

6 slices bacon, cooked until

crisp and crumbled

Bring 2 to 4 cups water and chicken broth to a boil. Add spices, onion and hash browns. Cook until potatoes are tender. Add milk (or sour cream) and cheese and cook until cheese melts. Season to taste with salt and pepper. Serve topped with bacon, if desired.

Sheila Strack shares this cookie recipe sure to please coffee and chocolate lovers.

Chocolate Chunk Cookies

cup instant coffee powder OR espresso powder 2 tablespoons hot water

1 ½ cups all-purpose flour ¼ teaspoon baking soda

1 ½ cups butter, at room

temperature

¾ cup granulated sugar

½ cup brown sugar

1 egg

1 teaspoon vanilla extract

1 ½ cups pecans

1 cup white chocolate chunks

(see note)

1 cup dark chocolate chunks

(see note)

Mix coffee with hot water; let stand 5 minutes.

Mix flour and baking soda; set aside.

Beat butter and sugars until light and fluffy. Mix in coffee, egg and vanilla. Stir in flour mixture until well blended. Add chocolates and nuts; stir until evenly distributed. Drop by tablespoons 2 inches apart onto ungreased cookie sheets. Bake at 325 degrees for 10 to 12 minutes.

Note: Use candy-making chocolate and chop into big pieces for the chunks.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com Please include a daytime phone number.