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!!