The Quarantine Kitchen Episode 6: Loaded Baked Potato Soup

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FAIRBANKS, Alaska. (KTVF) In this week's edition of The Quarantine Kitchen, we celebrate Mother's Day. This week's recipe comes from Lee Walling, and we are making loaded baked potato soup.

"The first time I made it, It was just supposed to be just for your Dad and I, and I made you boys Campbell's Chicken Noodle soup," said Lee Walling. "You boys inhaled it, so your Dad and I were stuck with chicken noodle soup for dinner."

Here are the ingredients:
- 1 pound of bacon, diced.
- 1 medium onion, diced
- 2 tablespoons of garlic
- 6 tablespoons of flour
- Pinch of salt
- 2 teaspoon of dried basil
- 6 cups of chicken broth
- 4 large potatoes, cooked, cubed
- 2 cups of half and half cream
- 16oz of sour cream
- 4 cups of shredded cheddar cheese
- Chopped green onions

Step 1:
In a large sauce pan, cook bacon until crisp. Set aside bacon and saute onions and garlic in the bacon drippings until tender.

Step 2:
Stir in the flour, salt and basil. Mix well. Gradually add the broth, bring to a boil and stir for two minutes. Add in this order -- potatoes, half and half, sour cream, bacon, cheddar cheese and green onions.

Step 3:
Heat through, but don't boil it.

Step 4:

Happy Mother's Day to all mothers. If you have any recipe ideas, send an email to Aaron at

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