Smoked Potato Soup
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!
Smoked Potato Soup
PS Seasoning
6-Apr
15 minutes
90 minutes
Barbecue
Vegetable
Cozy up with this creamy, smoky loaded potato soup. Made with Idaho potatoes, bacon, heavy cream, and a roux-thickened base, it’s a hearty, one-pot smoker recipe that is the perfect comfort food for fall.
Ingredients
- 6 – Idaho Potatoes
6 oz – Bacon (chopped)
1 – Onion, diced
- ¼ Cup - Flour
- 3 Stalk – Celery
- 3 Cup – Chicken Stock/broth
- 1 Cup – Heavy Cream
- ½ Cup – Sour Cream
2 tsp – Bacon Bomb Seasoning
blank
2 – Jalapenos, sliced
- ½ Cup – Buttermilk
- ½ Cup - Flour
blank
Shredded Cheddar Cheese
Sour Cream
Green Onion, sliced
Bacon Bomb
Directions
- Preheat smoker to 350 degrees.
Wash and poke the potatoes to prevent 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!) Mash the flesh well.
- 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 for flavor.
- 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 reduce 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 until creamy and smooth
Garnish with fried jalapenos, cheese, sour cream and green onion.
