Smoked Potato Soup

Smokin Don’s Smoked Potato Soup revised

 

Ingredients:

 

5 med. sized russet potatoes, peeled

2 med. sized onions

3 sticks celery, ¼ inch dice

3 cloves garlic, minced

1 quart chicken broth

1 cup spaetzel or good egg noodles broken into small pieces

½ cup butter milk

½ pint heavy cream

Butter for the onions

Bacon grease for the potatoes

Olive oil

Salt & fresh ground pepper, I used grey sea salt

Crumbled bacon, shredded cheddar cheese, chives, or parsley make good toppings.

 

A pellet smoker, or any type of smoker, for smoking the potatoes & onions, I used Traeger oak pellets.

 

Rub the peeled potatoes with some bacon grease. Cut the tops off the onions leaving the outer skin. Cut some of the root off so they will set flat. Cut a cone out of the center of the onions then run the tip of a paring knife to puncture most of the layers around sides of the cone, stuff with butter.

 

I placed the potatoes and onions in a wire basket for ease of removal from the smoker, sprinkled on some grey sea salt. Smoke at 170 to 180 deg. for one hour then another hour at 225 deg.

 

In a large soup pot add the butter from the top of the onions and a little olive oil. Sautee the diced celery and minced garlic on med. high.

 

Remove the outer leaf from the onion. Cut the root end off and dice to your liking. Add to the pot and turn down to med. low. Cook for about 5 minutes while you dice up the potatoes.

 

I diced the unpeeled potatoes into ½ inch pieces. Add to the pot and cook a few minutes, stirring. Add the broth and bring to a boil. Add the spaetzel or noodles and any salt & pepper. I added a good teaspoon of salt and a few grinds of pepper. Turn down to a simmer and cook about 30 to 45 minutes.

 

After cooking remove one potato and mash up then back in the pot; let simmer awhile. Add the butter milk and heavy cream, let heat through and you’re ready to serve along with any toppings.

 

Some Knopfles, (German drop noodles), would do well instead of the spaetzel or egg noodles.

 

Note: I have done onions this way just to eat; they are extra sweet after smoking. Cooked as in this recipe they are just crispy tender yet, if you want them soft do at 300 deg. the second hour. I have also added beef or chicken bouillon along with the butter.

Comments