Have you ever been leaving work on a cold, rainy day where there's a slight drizzle and the air has that perfect amount of bite to it that makes you want to stay inside curled up on the couch? What always sounds the best during that moment! Warm, hearty soup.
This soup has that full flavor and creamy texture without being so heavy you're full after 4 bites. This soup is just like your favorite t-shirt. Dress this puppy up or down.
Settle in with this soup as is or dress her up with some bacon, chives, cheese or even some sour cream. Pause the world for a moment and gift yourself your own Panera evening with your own added bit of love.
Ingredients:
- 4-6 Potatoes
- 5 Strips of Bacon
- 3 Tbsp. butter
- 1 Medium White Onion
- ¼ cup all purpose flour
- 4 cups Chicken Broth
- 2 cups Milk
- 2/3 cup Heavy Cream
- 1 tsp salt
- 1 tsp. ground pepper
- 1 tsp Onion powder
- 1 tsp. Garlic powder
- 1 tbsp. Better Than Bouillon Chicken
- 1 tbsp. Smoked Gouda cheese
- 2 tbsp. Olive oil
Smoker Settings:
Temp: 226 F
Wood: Maple
Cook time: 60 minutes
Directions:
1. Fire up your smoker and follow the smoking directions above.
2. Wash off the potatoes under cold water, then pour ½ tsp. olive oil on the potato. Rub the olive oil all over the potato skin until covered. Next, poke a few holes into the potato and set aside.
3. Place the potatoes into the smoker for 60 minutes.
4. Place the bacon in a skillet and cook until the bacon is to your cooked preference. (We mainly want the grease from the bacon).
5. Dice the onion into small pieces and sauté with butter.
6. Pull the potatoes out of the smoker and run under cold water for about 20 seconds. Tip: this will cool down the outside temp of the potato, so you do not burn your hands while peeling them.
7. Peel all the potatoes and chop into small slices.
8. In a large pot add the chopped potatoes and chicken broth. Turn on medium to high heat.
9. Add in milk, cream, flour, salt, pepper, onion powder, garlic powder, better than bouillon, bacon grease, sautéed onions and stir.
10. Bring to a boil and cook until potatoes are tender. Tip: Use a fork to pierce to test the potatoes. If the fork pierces the potato’s easily, they are done.
11. Time to turn these potatoes into soup. Using a blender, carefully pour the soup into the blender to make a pureed. Pulse a few times to make the pureed. You can also use an immersion blender if you have one. Returned to the pot and allow to simmer for 5 minutes.
Top with smoked gouda cheese, sour cream, and bacon!