Traeger Smoked Potato Soup

Smoked Potato Soup 

Makes 6 – 8 servings 

6 large russet potatoes 

6 strips of smoked bacon 

4 tablespoons butter 

1 Medium onion, diced 

4 garlic cloves, minced 

1 tablespoon fresh thyme leaves, chopped

1 teaspoon smoked paprika 

3 tablespoons flour 

4 cups chicken stock 

Zest of 1 lemon 

1 cup heavy cream 

½ cup sour cream 

2 tablespoons fresh chives, minced 

Sea salt & freshly cracked black pepper 

When ready to cook, start the Traeger grill on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 375 degrees F and preheat, lid closed, for 10 minutes.  

Poke the potatoes all over with a fork and place directly on the grill grate. Cook for 1 hour. At the same time, cook bacon on a baking sheet lined with parchment paper for about 20 minutes, until crispy and golden brown. Remove , cool, then cut into 1/2 inch pieces.  

After an hour, remove potatoes and let cool for about  15 minutes, until workable. Carefully peel the potatoes and cut into 1- inch pieces. Set aside. Awesome. 

Heat a large dutch oven over medium heat and melt the butter. When melted, add the onion, season with a pinch of salt,  and sauté until translucent, about 5-7 minutes.

Add the garlic and cook for 30 seconds. Stir the flour into the butter and onion mixture and sauté for 1 minute before slowly adding the chicken stock, 1/2 cup at a time. Add the smoked paprika, lemon zest, and season with sea salt and black pepper, and bring to a simmer. 

Add the potatoes and cream, and continue cooking for about 10 – 15 minutes, until the soup has started to thicken. Taste, and adjust seasoning as necessary. 

Carefully transfer to a blender and pulse until smooth. Serve up and garnish with a dollop of sour cream, bacon, fresh chives, and a hit of cracked black pepper. Delicious!!