Nene Twoforks Locked and Loaded Baked Potato Soup

I've been making potato soup for upteen years (that's the number that proceeds a kabillion), and was thrilled to update it for the ever popular Loaded Baked Potato soup that appears in fine restaurants everywhere.

There are a variety of methods for preparing, but this is the easiest of my versions to recreate. Prepare to drool.

Assemble Ingredients (to be read in military fashion).

I tried to be LC about the gathering of the ingredients for this photo, since it could appear that I am running an advertisement for my local grocery store.
*LC - Labelly Correct. Yes, I know labelly isn't a word, but I like it!

Fry several slices of bacon in a nice pan. My nice pan is called a chicken fryer because of the depth. It's my go to pan almost every time because it reduces the cooking time and is exceptionally easy to clean. I am using precooked bacon because I happen to have some in stock, but I also use regular bacon.

Free tip: cook the entire package of bacon, storing what you don't need in a freezer bag and toss in the freezer for later use. The convenience is time saving, and you can pull a few pieces at a time without having to use the time to fry. At breakfast, I usually take two pieces, put in a warm pan, heat, remove, then make a couple of eggs. How simple is that?

Remove the bacon, discard the drippings, and add diced potatoes to the pan. Oh yes, the skins are on because that is where the vitamins hide!

 

Saute for a few minutes. The idea is to start the cooking process, not to brown the potatoes. Notice the size of the dice, which means soup is served earlier than later. I'm all about the quick to the table method.

Slice about four green onions (also called scallions), separating the white bottoms from the green tops. Set the green tops aside, add the white bottoms to the potatoes and give them a quick stir, releasing their flavor.

Add one box of chicken stock to the potato onion mix in the pan, enough to just cover the potatoes. You can use the entire contents, but I reserve a small amount for braised kale, as it doesn't take much and I don't like to open an entire box for such small use. (Like my thinking ahead?) Bring to a boil, then reduce heat. Simmer for 10 - 15 minutes or until the potatoes are fork tender. Oh, and for the simmer: put a lid on it, Ethel!

In the meantime, get out your knuckle buster and grate about 3/4 to 1 Cup of sharp cheddar cheese. You can skip the grating part and buy the pre-grated cheese, but to me the taste isn't as good as freshly grated from a brick. Personal preference rules.

Next, combine 2 heaping tablespoons of corn starch to one cup of milk and stir into the soup. This step mimics the flavor of sour cream on a baked potato and serves as a thickener for a rich creamy soup. I only purchase 2% milk, but you can use whatever type of milk you prefer. I'm flexible that way.

Cover and simmer about five more minutes, allowing the broth to thicken.

Add the grated cheese, crumble in the bacon slices and gently stir. See how nice and creamy the broth has become?

Next, stir in the green tops from the onion. The soup is ready to serve! Was that quick or what? As a general rule of thumb, I don't add salt and pepper to the entire batch, but allow each consumer to use to taste in their own serving.

And now, with a sprig of parsley because it's tasty, a cup of the best tasting Locked and Loaded Baked Potato soup this side of the hemisphere. (I haven't been to the other side yet, so I'm not sure enough to cover the whole world with my claim.) One spoon of this and you can't help but exclaim, "I could just swim in this stuff, it's that good!"

Ingredients

4 medium red potatoes, diced
4 - 8 slices of bacon, cooked and crumbled
4 green onions, sliced and separating green tops from white ends
2 cups chicken stock
1 cup milk
2 heaping Tablespoons cornstarch
3/4 to 1 cup grated sharp cheddar cheese
salt and pepper to taste
Optional: sprig of parsley

Prepare bacon, remove to a plate covered with a paper towel to cool. Discard bacon drippings, but do not wipe the pan. Add diced red potatoes and saute for a few minutes. Add the white bottoms of the green onion to the potatoes and stir for one minute. Add chicken stock, bring to a boil, reduce heat, cover, and simmer for 10 to 15 minutes, or until potatoes are fork tender. Add two heaping tablespoons cornstarch to the cup of milk and stir until dissolved, then stir into the simmering soup. Replace the lid, simmer five minutes until broth is thickened. Next, gently stir in the cheese and crumble in the bacon. Finally, add the reserved tops of the green onion. Serve with a sprig of parsley and/or a spoon.

Serves 2 really hungry bears or 6 picky campers.

Note: Two forks were used to tap out a tune while waiting for the simmering process to conclude. They were too shy to appear for the camera during this shoot.