Breaking News
More () »

Knoxville Breaking News, Weather, Traffic, Sports | WBIR.com

In the kitchen: Loaded Baked Potato Soup and Spiked Chocolate Parfait

Carol Hanna from Hanna's Inc is keeping us warm in these cold temperatures with some soup and a little dessert to warm the belly, too.

Loaded Baked Potato Soup

  • 12 slices bacon
  • 2/3 cup margarine
  • 2/3 cup all-purpose flour
  • 7 cups milk
  • 4 large baked potatoes, peeled and cubed
  • 4 green onions, chopped
  • 1 1/4 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


Preparation: 15 minutes 

Cook: 25 minutes

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Spiked Chocolate Parfait

  • 12 oz dark chocolate chips
  • 1 cup heavy whipping cream
  • 1/4 cup whiskey
  • 1 pack (8 oz) cream cheese
  • 1 container (8 oz) Cool Whip
  • 2 cups Oreo crumbs
  • 1/4 cup unsalted butter, melted
  • 10 strawberries, sliced


In a small saucepan, heat heavy cream over medium-low heat just until bubbling. Stir to prevent the cream from burning.

In a heatproof bowl, place dark chocolate chips in the bowl and pour heated heavy cream over top of the chocolate. Allow to sit for 10 minutes until the chocolate has melted slightly. Whisk until smooth. If the chocolate is not all melted, microwave the chocolate mixture in using 15-20 second increments in.

Add whiskey and stir into melted chocolate. Allow mixture to cool and refrigerate until slightly firm. I cooled in the fridge for about an hour.

In a mixing bowl, combine chocolate mixture with cream cheese. Beat until mixture is smooth. Add Cool Whip and continue to beat until well incorporated. Set aside.

Use a food processor to grind up Oreo cookies into a fine crumb.

Note that I did remove the white filling from the Oreos and just used the cookie part.

In a microwave-safe bowl, melt butter for about 30 seconds.

Combine melted butter with Oreo crumbs and mix thoroughly. If the mixture still feels too dry, add an additional tablespoon of butter and pop back in the microwave for 15 seconds.

Wash, dry and dice strawberries into small pieces.

Assemble your parfaits by adding two tablespoons of the Oreo crumbs into the bottom of your parfaits. Follow with about 1/4 cup of the chocolate filling and top with strawberries. Garnish with additional Oreo crumbs.