Smoked Cheesy Potato Soup with Bacon
Serves 625 mins prep90 mins cook
A comforting cheesy potato soup featuring crispy bacon and a smoky finish, perfect for unpredictable weather.
0 servings
What you need
cup chicken broth
tbsp dried thyme
tbsp flour
clove garlic clove
slice thick-cut bacon
tbsp unsalted butter
cup sharp cheddar
cup heavy cream
tbsp worcestershire sauce
tbsp spice rub
Instructions
Step 1: Build the Base (Stovetop) • In a large Dutch oven or heavy pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat. • Add onion to the bacon fat and cook until soft, 4–5 minutes. • Stir in garlic and cook 30 seconds. • Add butter. Once melted, sprinkle in flour and stir to form a roux. Cook 1–2 minutes (don’t brown). • Slowly whisk in chicken broth • Add potatoes, and thyme • Simmer gently (uncovered) 15–20 minutes until potatoes are fork-tender. • Then add cheese and cream until smooth. Step 2: Smoke It • Preheat smoker to 250°F with Maple Bourbon Pecan wood. • Move the pot (uncovered) to the smoker. • Let it smoke 60 minutes, stirring every 15 minutes - you’re looking for aroma, not heavy smoke. Serve With: • Extra bacon • Shredded cheese • Chives or green onions • Crusty bread or grilled sourdoughView original recipe