Smoked Baked Potato Soup

Ingredients

• 2 pounds baked potatoes (recipe in notes section below)
• ½ cup butter
• ½ cup all-purpose flour
• 1 cup chicken stock
• 4 cups milk (whole)
• ½ cup heavy cream
• Hey Grill Hey Beef Rub (to taste, you can also use salt and pepper)
• ½ cup green onions (thinly sliced)
• ½ pound bacon (crumbled, divided use)
• 2 cups sharp cheddar cheese (shredded, divided use)
• 8 ounces sour cream

Steps

1. 1

   Bake the potatoes. I love using smoked baked potatoes for this recipe, and there's a link in the notes section for the instructions. You can also bake them however you enjoy baked potatoes most. I like the skin, so having them from the grill or smoker is delicious.

2. 2

   Make the roux. In a large heavy-bottomed pot over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes, stirring constantly.

3. 3

   Add liquids and seasonings. Pour in the chicken stock while whisking continuously to prevent lumps, then add the milk. Season with the Beef Rub, whisking until the mixture is completely smooth and starting to thicken.

4. 4

   Add the potatoes. Cut your cooled potatoes in half and scoop most of the fluffy insides directly into the soup, leaving some chunks for texture. You can also chop up the crispy skins and add them in. This is optional, but I love the texture the skins add.

5. 5

   Stir in cheese and bacon. Remove the pot from heat and stir in the sour cream, half of the shredded cheddar cheese, and half of the crumbled bacon. The internal heat will melt everything together nicely.

6. 6

   Heat through and finish. Return the pot to low heat and warm the soup through, but don’t bring it to a boil as this can cause the soup to separate. Stir in the heavy cream during the last few minutes.

7. 7

   Serve with toppings. Ladle the soup into bowls, then let everyone customize their own with the remaining cheddar cheese, crispy bacon, sliced green onions, and dollops of extra sour cream. Enjoy!