Steps

• Step 1

  When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

• Step 2

  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.

  01:00

  375 ˚F / 191 ˚C

  Ingredients

  • 6 Large russet potatoes

  • 12 Ounce bacon

• Step 3

  Once potatoes are done, remove and allow to cool for 15 minutes. Carefully peel potatoes and cut into 1” pieces. Set aside.

• Step 4

  Heat butter in a large dutch oven. When melted and bubbly, add the onion and sauté until translucent, 5-7 minutes.

  Ingredients

  • 4 Tablespoon butter

  • 1 Small onion, diced

• Step 5

  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.

  Ingredients

  • 1/4 Cup flour

  • 4 Cup milk

  • 1 Can chicken stock

  • 1 Teaspoon onion powder

  • 1 Teaspoon garlic powder

  • 2 Teaspoon Salt

• Step 6

  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.

  Ingredients

  • 1 Cup sour cream

• Step 7

  Garnish soup with additional ingredients and serve warm. Enjoy!

• Step 8

  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.