Skip the potato bar, this comforting soup combines it all in every bite.
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When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
Poke potatoes with a fork and place directly onto grill grate. Cook for 1 hour. At the same time, cook bacon on a baking sheet for about 20 minutes; remove, cool and cut into 1/2” pieces.
Once potatoes are done, remove and allow to cool for 15 minutes. Carefully peel potatoes and cut into 1” pieces. Set aside.
Heat butter in a large dutch oven. When melted and bubbly, add the onion and sauté until translucent, 5-7 minutes.
Add flour to the butter and onion mixture and sauté for 1 minute before slowly adding the milk and chicken stock, 1/2 cup at a time. When all the liquid is incorporated, add the onion powder, garlic powder, and 2 tsp salt.
Place the potato pieces into the soup and mash with a potato masher until incorporated but still a little chunky. Add the sour cream and 3/4 of the bacon, reserving some for garnish.
Garnish soup with additional ingredients and serve warm. Enjoy!
This recipe was provided by our friends Natalie Mortimer & Holly Erickson from The Modern Proper. Check out more of their recipes and photos on their Instagram @themodernproper.
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