Her successful 'with-a-twist' recipe featured the addition of flavours including haggis and black pudding (blaggis) bonbons and deep-fried capers.
She said she did not expect to win one title, let alone both - only the second time it has ever happened.
"I got two, I am so chuffed," she told BBC Scotland News.
Her advice to others was: "Enjoy cooking the skink and just do whatever you want to do."
Competitors had 45-minutes to prepare their dishes.
These were for both the judging panel and spectators to try during the event at the Seafield Arms Hotel in Cullen.
Such was the demand for tasting by those coming through the doors that spoons were sometimes in short supply.
Spectators were able to vote for people's choice winners, which went to Alison Taylor in the traditional section, and Kai-Uwe Stutzkeitz for his twist which included wild garlic pesto.
Image source, DiscoverCullen
Sunday's competition was held in memory of Graham Bell.
The treasurer and secretary of the Discover Cullen organisation died in December.
He was well-known in the area, and was described as playing a key role in organising the Cullen Skink World Championships.
David McCubbin, of Discover Cullen, told the competitors and audience: "Graham was always very good at organising this.
"We hope this has been a fitting tribute today."
This story's writer, BBC Scotland reporter Ken Banks, was one of the unsuccessful participants in the traditional recipe contest - but can also report that he thoroughly enjoyed the experience.
The contest was held in the Moray town of Cullen on Sunday, featuring professional chefs alongside amateurs. Kellie Spooner, from the Aberlour Hotel, won both the traditional recipe and 'with-a-twist' contests.
Kellie Spooner, from the Aberlour Hotel, won both the traditional recipe and 'with-a-twist' contests. Her successful 'with-a-twist' recipe featured the addition of flavours including haggis and black pudding (blaggis) bonbons and deep-fried capers.
Kai-Uwe Stutzkeitz winner of 'with a twist' by public vote, Kellie Spooner, winner of the judges choice for her traditional and with a twist pots, and Alison Taylor winner of traditional Cullen Skink by public vote.
Cullen skink, one of Scotland's most famous dishes, is a hearty soup that is traditionally made with smoked haddock. The name of this soup comes from Cullen, a small town in the northeast of Scotland. Skink is the Scottish term for a knuckle, shin, or hough of beef, so most soups made of these parts were called skink.
For the best quality and taste, it's recommended to consume frozen Cullen Skink within three to six months of freezing. In conclusion, freezing Cullen Skink is a viable option if you find yourself with leftovers or want to prepare this traditional Scottish dish ahead of time.
It is the long-established Scottish pipe band's first-ever World Champions win. Based in Bathgate, West Lothian, Peoples Ford Boghall & Bathgate Caledonia fought off stiff competition from runners-up – and 2022 champions – Field Marshal Montgomery Pipe Band of Lisburn, Northern Ireland.
Introduction: My name is Jonah Leffler, I am a determined, faithful, outstanding, inexpensive, cheerful, determined, smiling person who loves writing and wants to share my knowledge and understanding with you.
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