Skip to Main Content
  • Find even more great deals at a store near you  |Find a Store
Smoked Baked Potato Soup

Smoked Baked Potato Soup

By Traeger Kitchen

Skip the potato bar, this comforting soup combines it all in every bite.

Prep Time

15 Min

Cook Time

1 Hr
30 Min




This recipe serves:


Activating this element will cause content on the page to be updated.
Units of Measurement:
6 Large russet potatoes
12 Ounce bacon
4 Tablespoon butter
1 Small onion, diced
1/4 Cup flour
4 Cup milk
1 Can chicken stock
1 Teaspoon onion powder
1 Teaspoon garlic powder
2 Teaspoon Salt
1 Cup sour cream


  • 1

    When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

  • 2

    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


  • 3

    Once potatoes are done, remove and allow to cool for 15 minutes. Carefully peel potatoes and cut into 1” pieces. Set aside.

  • 4

    Heat butter in a large dutch oven. When melted and bubbly, add the onion and sauté until translucent, 5-7 minutes.

  • 5

    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.

  • 6

    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.

  • 7

    Garnish soup with additional ingredients and serve warm. Enjoy!

  • 8

    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.

My Notes

In order to add notes for this recipe, you must log in or create an account.