Category
Vegetable
Servings
4-6
Prep Time
15 minutes
Cook Time
90 minutes
Author:
PS Seasoning
Soup season has arrived! With the weather getting cooler our stomachs need to be warm and full! This hearty soup will sure warm up the soul!

Ingredients
- 6 – Idaho Potatoes
- 6 oz – Bacon
- 1 – Onion
- ¼ Cup - Flour
- 3 Stalk – Celery
- 3 Cup – Chicken Stock/broth
- 1 Cup – Heavy Cream
- ½ Cup – Sour Cream
- 2 tsp – Bacon Bomb
- 2 – Jalapenos
- ½ Cup – Buttermilk
- ½ Cup - Flour
Shredded Cheddar Cheese
Sour Cream
Green Onion
Bacon Bomb
Fried Jalapenos
Garnish
Directions
- Preheat smoker to 350 degrees.
- Wash and poke the potatoes to avoid bursting.
- Place the potatoes in the smoker and cook for 45-60 minutes or until the potatoes are tender.
- Allow to cool slightly. Cut the potatoes in ½ and scrape out the insides and discard the skins. (Or use them to make potato skins!)
- Roughly chop the back and place in a medium sized sauce pot. Place over medium high heat and cook the bacon until rendered but not fully crispy.
- Remove half of the bacon fat and save.
- Dice the vegetables and add the onion and celery to the pot. Cook for 3-5 minutes until the vegetables are well sweated.
- Add garlic and cook 2 minutes.
- Add flour and stir well to combine. (This makes a roux that will thicken the soup)
- Slowly add the chicken stock and stir to combine. Bring to a simmer, then lower the heat to low and simmer for 5 minutes.
- Slice the jalapeno into ¼” rings and set them in a bowl with the buttermilk. Soak for 5 minutes.
- Put ½ cup of flour in a bowl. Remove the jalapenos from the buttermilk and place in the flour. Toss well to coat.
- Air fry the jalapenos for 5-6 minutes or until slightly browned.
- Stir in the cream and season the soup with Bacon Bomb.
- Finally stir in the sour cream.
Garnish with fried jalapenos, cheese, sour cream and green onion.