By Traeger Kitchen
Skip the potato bar, this comforting soup combines it all in every bite.
|6 Large||russet potatoes|
|1 Small||onion, diced|
|1 Can||chicken stock|
|1 Teaspoon||onion powder|
|1 Teaspoon||garlic powder|
|1 Cup||sour cream|
When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 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” pieces.
375 ˚F / 191 ˚C
6 Large russet potatoes
12 Ounce bacon
Once potatoes are done, remove and allow to cool for 15 minutes. Carefully peel potatoes and cut into 1” pieces. Set aside.
Heat butter in a large dutch oven. When melted and bubbly, add the onion and sauté until translucent, 5-7 minutes.
4 Tablespoon butter
1 Small onion, diced
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.
1/4 Cup flour
4 Cup milk
1 Can chicken stock
1 Teaspoon onion powder
1 Teaspoon garlic powder
2 Teaspoon 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.
1 Cup sour cream
Garnish soup with additional ingredients and serve warm. Enjoy!
This recipe was provided by our friends Natalie Mortimer & Holly Erickson from The Modern Proper. Check out more of their recipes and photos on their Instagram @themodernproper.
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