Judged in three categories, the winners are, from left, Chef Michael Whelan (and culinary arts students), Best Chili Award for “Hot Mama Chili;” Darbee Knowles, People’s Choice Award for Baked Potato Soup; and Jan Riley, Best Soup Award for Brunswick Stew. Courtesy photo
Judged in three categories, the winners are, from left, Chef Michael Whelan (and culinary arts students), Best Chili Award for “Hot Mama Chili;” Darbee Knowles, People’s Choice Award for Baked Potato Soup; and Jan Riley, Best Soup Award for Brunswick Stew.
Courtesy photo

Knowles takes top honor in LBW PTC cook-off

Published 12:00am Saturday, January 25, 2014

LBW Community College students, faculty and staff in Andalusia enjoyed a recent chili and soup cook-off, sponsored by the Alpha Beta Eta Chapter of Phi Theta Kappa honor society. Funds raised from the event are helping to defray the cost of chapter members attending an international convention. Darbee Knowles, LBWCC financial affairs cashier, won the People’s Choice Award in the Chili and Soup Cook-off this week. She shared her recipe with instructions to “Enjoy!”

BAKED POTATO SOUP

1 chopped onion

5 c. peeled and diced potatoes

1/3 c. butter

1 c. shredded carrots

3 cans chicken broth

1 bag bacon pieces

¾ t. salt

¾ t. pepper

2 T. parsley flakes

½ c. flour

1 c. milk

8 oz. sour cream

8 oz. Velveeta cheese

Combine the first nine ingredients in a large soup pot and cook until potatoes are soft. Mix flour into milk in a small cup until all lumps are gone. Add to soup and boil for two minutes until thickened. Remove from heat and add sour cream and Velveeta cheese.  Place back on stove on low until cheese is melted.

 

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