Emily Buckley, editor in chief

WHEN IT COMES to baking, Nichole ‘Colie’ Peterson, owner of Colie’s Kitchen in Logan, says, with smile, the secret ingredient is love. “It sounds cliché,” Colie said, “but to make something delicious, it takes time, effort, patience … and a little bit of love.”

Colie says her passion for cooking and baking is inherited from her mom, Angie Peterson, and that many of her family’s happiest memories have taken place in the kitchen.

“The kitchen is a place of socializing at my house,” Colie said. “It’s where we bonded the most, and my goal [at Colie’s Kitchen] is for people to have a beautiful place to come and experience that. It’s a fun way to share joy.”

Colie has been baking and decorating cakes for weddings, birthdays, gender reveals, and more for years. She shared her creations on Instagram, which naturally led to friends and acquaintances asking her to teach classes. For the last two years, Colie has taught two or three classes a month to groups of adults and children and has found joy in her niche.

Colie’s dad, Bill Peterson originally proposed the idea of creating a commercial space for Colie’s Kitchen. “Part of it may have been because he wanted me out of the kitchen in his home,” she laughed, “but also, he saw me filling my classes consistently for over two years and believed it would succeed.”

They got to work creating the space earlier this year and had it nearly completed when businesses across the country screeched to a halt due to the COVID-19 pandemic. She delayed her opening but is welcoming small and private groups beginning this month.

Surprisingly, Colie says her favorite thing to make in the kitchen is not a cake. Rather, it is family meals with all the fixings (see one of her favorite soup recipes on the next page). She plans to offer both cake decorating and other cooking classes, taught by herself and other experts, three times a week, in addition to hosting private events like birthday parties and bridal showers.

Colie’s beautifully designed kitchen is located at 40 West Cache Valley Boulevard in Logan. You can view or register for classes on her website colieskitchen.net. Follow her on Instagram @colies.kitchen to stay up to date on everything she is cooking up.

Hearty Three-Cheese Potato Soup

NICHOLE PETERSON
Colie’s Kitchen

Ingredients

6 Tbsp salted butter
6 cloves garlic, minced
1 medium white onion, finely chopped
5 carrots, peeled and chopped
3 celery stalks, sliced into small pieces
1/2 cup flour
8 medium Russet potatoes, washed, peeled, and diced
48 oz low sodium chicken broth
2 tsp salt (I recommend the Food Nanny’s grey french salt!)
1 1/2 tsp freshly ground pepper (freshly ground truly does make a difference!)
2 cups milk
1/2 cup heavy cream
1/2 cup creamy Havarti cheese, grated
1/4 cup sharp cheddar cheese, grated
1/2 cup sharp white cheddar cheese, grated
1 Tbsp dried parsley leaves
1 bay leaf

Toppings

Good quality bacon, cooked and crumbled
Fresh thyme leaves
Fresh grated cheese (I love using cheddar, sharp white cheddar, and Monterey Jack cheese. Yes, all three at the same time — a little goes a long way!)

Instructions

Cook the bacon. I like to cook mine in the oven for a much cleaner process, plus it makes it super crisp and delicious! To do so, preheat the oven to 400 degrees F. Line the bottom of a cookie sheet with tin foil and place a cooling rack on top. Place bacon strips on the rack and cook for 15-20 minutes. I like my bacon a little more crisp and 20 minutes is perfect for me.

Once bacon is out of the oven and cooled, crumble into bits and set aside. Peel and chop all vegetables and potatoes to have them ready to add to the pot.

In a large soup pot, carefully brown the butter. Do not let it burn — watch it closely. Turn stove to medium heat. Add in garlic, onion, carrots, and celery. Cook, stirring occasionally, until veggies are mostly cooked. A fork should easily go through a carrot. About 10 minutes.

Stir in the 1/2 cup flour and cook for a few more minutes. Add the potatoes, chicken broth, salt, and pepper and bring to a boil. Reduce the heat to a simmer and let cook for about 10- 15 minutes, until potatoes are about halfway cooked.

Using a whisk, slowly stir in the milk and cream. Slowly add in the cheeses while continually stirring. Add in parsley leaves and bay leaf. Let cook on low heat for 20 more minutes or until potatoes are fully cooked. The soup will thicken the more it cooks. Remember to take the bay leaf out before serving! (Or you could do what we did growing
up and whoever gets the leaf in their bowl is the “winner!”)

Ladle the soup into bowls and top with bacon, cheese, and fresh thyme leaves. Enjoy!