In case you didn't know, there is a Potato Throwdown in progress...
http://www.bbq-brethren.com/forum/showthread.php?t=204717
This is my entry.
Loaded Smoked Potato Soup
I wanted to do something that would make the potato the star of the dish, but it also had to be something that we would eat for dinner. Parsley Lady loves potato soup so I started looking at recipes and decided that I would make a variation on baked potato soup, but cook the potatoes in the smoker.
I was planning on doing some competition chicken practice today, so I tossed 4 baking potatoes in while the chicken cooked.
It took a little over three hours for the potatoes to get probe tender :-D at 265 smoker temp. Once they were done I let them cool while I worked on the soup itself.
First I cut 12 strips of thick cut bacon into lardons and cooked them in a dutch oven until they were crispy...
I added 1/2 cup of flour to the bacon grease in the pan to make a roux...
After the roux had cooked for a couple of minutes I added 6 cups of 2% milk...
The milk mixture cooked until thickened (about 15 minutes on medium heat). While that was cooking I scooped the meat out of the potatoes and chopped it into roughly 1" chunks and chopped up a bunch of green onions. I added those to the milk mixture along with salt and pepper to taste.
Once that cooked for another 10 minutes or so I added a cup of shredded sharp cheddar cheese and most of the bacon and stirred until the cheese melted. We put it into bowls, garnished it with some sour cream, cheese, bacon lardons and chopped chives and then we ate :-D
Oh yeah... We had a salad, too :-D
The soup was great, but we really couldn't taste any smoke. Next time I'll either use the skins in the soup or cut the potatoes in half before cooking so they get more smoke.
http://www.bbq-brethren.com/forum/showthread.php?t=204717
This is my entry.
Loaded Smoked Potato Soup
I wanted to do something that would make the potato the star of the dish, but it also had to be something that we would eat for dinner. Parsley Lady loves potato soup so I started looking at recipes and decided that I would make a variation on baked potato soup, but cook the potatoes in the smoker.
I was planning on doing some competition chicken practice today, so I tossed 4 baking potatoes in while the chicken cooked.
It took a little over three hours for the potatoes to get probe tender :-D at 265 smoker temp. Once they were done I let them cool while I worked on the soup itself.
First I cut 12 strips of thick cut bacon into lardons and cooked them in a dutch oven until they were crispy...
I added 1/2 cup of flour to the bacon grease in the pan to make a roux...
After the roux had cooked for a couple of minutes I added 6 cups of 2% milk...
The milk mixture cooked until thickened (about 15 minutes on medium heat). While that was cooking I scooped the meat out of the potatoes and chopped it into roughly 1" chunks and chopped up a bunch of green onions. I added those to the milk mixture along with salt and pepper to taste.
Once that cooked for another 10 minutes or so I added a cup of shredded sharp cheddar cheese and most of the bacon and stirred until the cheese melted. We put it into bowls, garnished it with some sour cream, cheese, bacon lardons and chopped chives and then we ate :-D
Oh yeah... We had a salad, too :-D
The soup was great, but we really couldn't taste any smoke. Next time I'll either use the skins in the soup or cut the potatoes in half before cooking so they get more smoke.
:thumb:
