Smoked Loaded Potato Soup- Easy Recipe

This is an easy recipe for baked potato soup, instead of baking our potatoes, we smoked them to give that nice smokey flavor.
The smoker adds a different texture to the potatoes, they have a bit of a crispness and hold their firmness better.

Our recipe:

Ingredients:

For the smoked potatoes-
4 ea- large russet potatoes peeled and quartered
1/4 cup apple juice (a quick bath in the apple juice will prevent the potatoes from oxidizing in the smoker)
pinch- salt
cracked pepper
olive oil

Cover the potatoes in apple juice, olive oil, salt and pepper.
Place the potatoes in a 250 degree smoker for about 3 hours until soft, but still a bit firm.
After potatoes cool, chop them to your desired size.

For the soup-
1 lb- peppered bacon, chopped (save 4 strips for garnish)
1 ea- whole white onion chopped
1 bunch- green onions (for garnish)
1 TBSP- sour cream (for garnish)
8 oz- smoked cheddar cheese, grated. (save a pinch for garnish)
1 qt- heavy cream or half and half
1 tsp- smoked paprika
1/4 cup- flour
1 tbs- chicken base (combine the flour with 1/2 cup water and chicken base to make a slurry)
cracked pepper

Method:
Render bacon and onions together, save 4 strips of the bacon for garnish and fry until crispy.
Drain the fat from the bacon and onions and place back in the pot.
Rough chop the potatoes to your desired size.
Place potatoes into pot with bacon and onion, cook over medium heat.
Add heavy cream or half and half and bring to a light boil. The potatoes will release some starch and naturally thicken to soup.
Optional to cream some of the potatoes with a hand blender to thicken more.
Add slurry to thicken more if desired.
Cover and simmer for 2 hours.
Season with salt, pepper and smoked paprika.
Stir in grated cheese.
Serve in your favorite vessel, garnish with green onions, cheese, sour cream and bacon.

The soup may look like the cream breaks, but it is really the potatoes releasing starch, don’t worry about it.


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