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
In a large sauce pan, cook bacon until crisp. Set aside bacon and saute onions and garlic in the bacon drippings until tender.
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.
Heat through, but don't boil it.
Happy Mother's Day to all mothers. If you have any recipe ideas, send an email to Aaron at email@example.com.
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