- PREP TIME10 MINS
- COOK TIME1.5 HRS
- SERVES6 – 8
Skip the potato bar, this comforting soup combines it all in every bite.
- 6 LARGE RUSSET POTATOES
- 1 (12 OZ) PACKAGE THICK CUT PEPPERED BACON
- 4 TBSP BUTTER
- 1 SMALL ONION,SMALL DICE
- 4 CUPS MILK
- 1/4 CUP FLOUR
- 1 (14.5 OZ) CAN CHICKEN STOCK
- 1 TSP ONION POWDER
- 1 TSP GARLIC POWDER
- 2-3 TSP KOSHER SALT
- 1 CUP SOUR CREAM
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 potatoes with a fork and place directly onto grill grate. Cook for 1 hour. At the same time, cook bacon on a baking sheet for about 20 minutes; remove, cool and cut into 1/2 inch pieces.
Once potatoes are done, remove and allow to cool for 15 minutes. Carefully peel potatoes and cut into 1 inch pieces. Set aside.
Heat butter in a large dutch oven. When melted and bubbly, add the onion and sauté until translucent, 5-7 minutes.
Add flour to the butter and onion mixture and sauté for 1 minute before slowly adding the milk and chicken stock, 1/2 cup at a time. When all the liquid is incorporated, add the onion powder, garlic powder and 2 tsp salt.
Place the potato pieces into the soup and mash with a potato masher until incorporated but still a little chunky. Add the sour cream and 3/4 of the bacon, reserving some for garnish.
Garnish soup with additional ingredients and serve warm. Enjoy!
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