The Coziest Smoked Baked Potato Soup Recipe for Serious Comfort Food Vibes
Few things beat a creamy bowl of potato soup when you want something hearty, satisfying, and just plain comforting. After spending some time testing different cooking methods, I stumbled upon a simple technique: give your potatoes a stint in the smoker before turning them into soup. The result is a next-level cool flavor profile. Every spoonful is packed with all the classic flavors of a loaded baked potato, but there’s this mellow smoky backdrop running through each bite.
This soup ticks all my winter meal boxes: rich and filling, but not so heavy that you can’t sneak in seconds. The smoky element gives it enough flavor twists to keep it interesting without any complicated or fancy ingredients. It’s an upgrade of the traditional bowl, and my friends are always asking for it whenever the temperature drops. The best part? Smoking potatoes is really straightforward, and the rest of the recipe is just classic comfort food goodness. If you’re looking for a cozy meal that brings people together, this recipe should be your go-to.
Why Smoked Baked Potato Soup Is Worth Making
- No extra special tools needed. If you have a smoker or even a grill with some wood chips, you’re good to go.
- Big flavors with hardly any extra work. Smoking the potatoes does almost all the heavy lifting for taste.
- Creamy, chunky, or something in between. You get to pick your favorite texture—mash or blend as you like.
- Custom toppings for every bowl. Throw on bacon, cheese, chives, or sour cream to make it your own.
Ingredients for Smoked Baked Potato Soup
Here’s what you’ll need for a batch that comfortably serves 4 to 6 hungry folks:
- 4 large russet potatoes (baking potatoes are best), scrubbed
- 4 slices bacon
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (veg broth if you want a meatless bowl)
- 1 cup heavy cream (half and half or whole milk also does the trick)
- 2 tablespoons butter
- 1/2 cup sour cream, plus more for topping
- 1 cup shredded sharp cheddar cheese, and more for serving
- 2 green onions, sliced for garnish
- Salt and black pepper, to taste
- Optional: Smoked paprika or chives for some extra garnish magic
How to Make Smoked Baked Potato Soup
1. Light Up the Smoker (or Grill)
Kick things off by heating your smoker or grill to around 225–250°F (107–121°C). Wood choice is up to you, but I like hickory for rich flavor or applewood for a sweeter, approachable smoke.
2. Smoke Your Potatoes
Poke the potatoes a few times with a fork to let smoke and steam in. Set them right on the grill rack or smoker and cook for about 2 hours until they’re tender and the skins look a bit wrinkled. They should be easy to poke through with a knife. Need them quicker? Slice them in half to speed up cooking.
3. Build the Soup Base
While potatoes smoke or cool, fry up the bacon in a big pot. Pull it out when crispy, and leave the bacon fat in the pot—it’s flavor gold. Add butter and diced onion, let them cook until soft and golden (about 5–7 minutes), then toss in the garlic and cook for a minute more.
4. Put Everything Together
Peel the smoked potatoes (once cool enough to handle—the skins usually slip off with little effort) and chop roughly. Add these to the pot with the sauteed aromatics, then pour in the broth. Let it gently bubble away for about 10–15 minutes to help all those flavors mingle and become best friends.
5. Make It Creamy
This is where you decide on texture. For chunky soup, mash right in the pot. For smooth, blend part or all with an immersion blender. I like mine with some potato chunks for substance. Lower the heat, then mix in the cream, sour cream, and shredded cheddar until everything’s melted and rich. Taste, and add salt, black pepper, and smoked paprika if you want more smoky punch.
6. Load Up and Serve
Grab your bowls and ladle up that cozy soup. Top with crispy bacon bits, heaps of cheddar, a dollop of sour cream, green onions, and chives. A dash of smoked paprika looks sharp, too. Don’t be shy with toppings—they take each bowl up a notch.
Tips, Swaps, and Add-Ons
- Only got a grill? Make a pouch of wood chips in foil, set above flames to get smoking, then move potatoes to indirect heat.
- Broth is easy to switch—veggie stock makes this fully meatless without losing depth.
- Add chopped jalapeno with the onions for a chili-like kick.
- Want it richer? Melt in more cheese or swirl in a bit more butter at the end.
- This is an easy one to meal prep: double up the batch and freeze leftovers for busy days.
- Short on time? Smoke potatoes ahead and stick them in the fridge so soup day is quick and easy.
Frequently Asked Questions
Q: Can I make this without a smoker?
Yes. Just roast potatoes at 400°F in the oven until crispy and tender, then add smoked paprika or a few drops of liquid smoke to the soup for that smoky touch.
Q: How do I store leftovers?
This soup keeps up to 4 days, airtight in the fridge. It may thicken, so splash in a little extra broth or milk when warming up.
Q: Does smoked potato soup freeze well?
Definitely. Cool it, portion into freezer containers, and freeze. When reheating, give it a good stir, since dairy can separate a bit—stirring in a little fresh cream or milk helps bring it all back together.
Q: Which potatoes work best?
Go for russets—they’re starchy and make it fluffy and thick. Yukon Golds also work and add a slightly sweeter, richer note.
Q: Can I make this dairy free?
Use coconut cream or a cashew-based dairy alternative for creaminess. Vegan-friendly cheese works, too.
Share Your Smoky Soup Success
Smoked baked potato soup is the kind of meal that instantly perks up a freezing weeknight. I love seeing all the creative ways folks top or tweak their bowls, so if you whip this up, let me know how yours turns out. Tag your soup photos or drop a comment to share your twists or family-approved hacks. Who knows? Your fix might become my new favorite. Hope this soup not only warms you up but also brings a smile with its big, cozy flavor every chilly season!