This comforting Smoked Chicken Soup transforms humble Idaho potatoes into a rich, flavorful centerpiece. By smoking the potatoes beforehand, you infuse every bite with a deep, woodsy essence that pairs beautifully with savory chicken broth. The dish is finished with butter and cream for a luxurious texture, balanced by the earthy tones of black and white pepper. It’s the perfect meal for cold evenings, offering a warm hug in a bowl. Simple to prepare yet impressive in flavor, this soup is ideal for family dinners or meal prep. The smoky notes linger pleasantly, making it a unique twist on traditional potato soup that guests will love. Serve with crusty bread for soaking up the creamy broth.
Smoked Chicken Soup
Description
This comforting Smoked Chicken Soup transforms humble Idaho potatoes into a rich, flavorful centerpiece. By smoking the potatoes beforehand, you infuse every bite with a deep, woodsy essence that pairs beautifully with savory chicken broth. The dish is finished with butter and cream for a luxurious texture, balanced by the earthy tones of black and white pepper. It&# 226;ÂÂs the perfect meal for cold evenings, offering a warm hug in a bowl. Simple to prepare yet impressive in flavor, this soup is ideal for family dinners or meal prep. The smoky notes linger pleasantly, making it a unique twist on traditional potato soup that guests will love. Serve with crusty bread for soaking up the creamy broth.Ingredients
Directions
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Wash the potatoes thoroughly and air dry them completely. Do not wash immediately before smoking, as this closes the skin pores and prevents smoke penetration.
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Smoke the dried potatoes at 225ðF (107ðC) for 2 1/2 to 3 hours using hickory wood. Avoid using mesquite as it can be too overpowering.
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While the potatoes are still hot from smoking, wrap them tightly in plastic wrap and refrigerate overnight. Alternatively, they can be frozen with skins on for later use.
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On the day of serving, peel the outer layer of skin from each potato. Leave a thin layer of brown smoke discoloration on the potato flesh for maximum flavor.
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Halve the peeled smoked potatoes lengthwise and cut into 1/2 inch slices.
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Place the potato slices and 4 cups of chicken broth in a large covered saucepan over medium-high heat.
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Bring the broth to a boil, then lower the heat and simmer gently until the potatoes are tender, about 10 to 15 minutes. Add additional broth if needed to cover the potatoes.
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Drain the potatoes, reserving the broth if desired, and transfer the potatoes to a large bowl.
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Mash the potatoes with butter, leaving some lumps for a rustic texture.
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Stir in the heated cream or half-and-half. Season with salt, black pepper, and white pepper to taste.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1349.5kcal
- % Daily Value *
- Total Fat 68.0g105%
- Saturated Fat 26.4g132%
- Cholesterol 385.7mg129%
- Sodium 7728.8mg323%
- Total Carbohydrate 66.8g23%
- Dietary Fiber 16.9g68%
- Sugars 3.7g
- Protein 109.0g219%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Smoking Tip: Hickory is recommended for a classic, sweet-smoky flavor. Mesquite burns hotter and can impart a bitter taste, so it should be avoided for this delicate application.
Storage: Smoked potatoes can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Ensure they are wrapped tightly to prevent drying out.
Variation: For a heartier soup, stir in cooked shredded chicken or bacon bits after mashing the potatoes.
Peeling Tip: When peeling the smoked potatoes, be careful not to remove too much flesh. The dark outer layer contains the concentrated smoke flavor essential to this recipe.
Consistency: If the soup is too thick after mashing, stir in some of the reserved cooking broth or additional chicken broth until desired consistency is reached.
