Description

A creamy, smoky loaded baked potato soup made in the smoker. It combines tender russet potatoes, crispy smoked bacon, sharp cheddar cheese, and green onions for a hearty, quick-cooking dinner that delivers deep flavor in under an hour.

Ingredients

Scale

3 large Russet potatoes (peeled and diced, approx. 1.5 lbs)
8 slices thick-cut smoked bacon
1 medium yellow onion (diced)
4 cups low-sodium chicken broth
1 cup heavy cream
3 tablespoons unsalted butter
4 cloves garlic (minced)
2 cups sharp cheddar cheese (shredded from block)
4 stalks green onions (sliced)
Salt and black pepper to taste
Pinch of paprika
Dash of garlic powder (optional)

Instructions

Preheat smoker to 300°F (150°C). Peel and dice potatoes into ½-inch cubes. Dice onion, mince garlic, and shred cheese.
Place half of the bacon slices directly on the smoker grates and smoke for 15-20 minutes until crispy but pliable. Remove and crumble.
In a large Dutch oven or heavy pot, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until soft. Add minced garlic and cook for 1 minute more.
Add diced potatoes to the pot and toast in butter for 2 minutes. Pour in chicken broth, bring to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes until potatoes are fork-tender. (Optional: Place pot on smoker grate to infuse smoke flavor).
Use a potato masher to mash about half of the potatoes, leaving some chunks for texture. Stir in heavy cream and the smoked, crumbled bacon. Simmer for 2-3 minutes.
Remove pot from heat. Gradually stir in shredded cheddar cheese until melted and smooth. Adjust seasoning with salt and pepper.
Ladle into bowls and top with reserved crispy bacon, sliced green onions, sour cream, and a sprinkle of paprika. Serve immediately.

Notes

Use Russet potatoes for the best thickening texture. Shred your own cheese to avoid graininess caused by anti-caking agents in pre-shredded cheese. For a vegetarian version, swap chicken broth for vegetable broth and use smoked vegetable bacon. This soup does not freeze well due to the dairy; store in the refrigerator for up to 4 days and reheat gently with a splash of milk or cream.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4
Sodium: 650
Fat: 28
Saturated Fat: 16
Carbohydrates: 35
Fiber: 3
Protein: 18

Keywords: smoked potato soup, loaded baked potato soup, smoker recipes, outdoor cooking, comfort food, quick smoked dinner, bacon soup, cheddar soup