Ingredients
3 pounds russet potatoes
1 cup beer
2 cups chicken stock
1/4 cup flour
1 cup heavy cream
2 cups milk
2 cups sharp cheddar cheese, shredded
1 pound bacon, cut into 1 inch pieces
1 onion, diced
1 Tablespoon dried thyme
Salt and pepper to taste
Scallions, chopped for garnish
Instructions
Smoked Baked Potato Soup
Step 1
Preheat pellet grill to 225 °F, smoke level 10. Smoke potatoes for 1 hour, then turn up to 400 °F. and bake until internal temperature reaches 185 °F.
Step 2
In a Dutch oven on medium heat, cook bacon until it starts to brown. Add onions and cook onions until they start to look translucent. Remove about 1/4 cup for garnish if desired. Remove excess bacon grease, leaving about 1/4 cup of grease in Dutch oven.
Step 3
Take one to two of the cooked potatoes, skin it and mash it. Set aside. Use skins to fry for garnish. Cube remaining potatoes, leaving skin on if you desire. Add to bacon, onions and remaining grease. Sauté potatoes, crisp up slightly, add more bacon grease if needed.
Step 4
Add beer to potatoes, cook for two minutes, cooking out the alcohol and deglazing the bottom of the pan.
Step 5
Add flour and cook for 2 minutes.
Step 6
Add stock, mashed potato and bring to a boil.
Step 7
Add cream and milk, bring to a simmer (do not let it boil, it can separate).
Step 8
Turn off heat and stir in cheese until melted. Turn heat on low to medium and heat up soup slowly without coming to a boil.
Step 9
Add salt, pepper and thyme to taste.
Step 10
Garnish with fried potato skins, scallions and reserved bacon/onion mixture.