- May 3, 2026
- 80
- 353
After my little twist on potato pave, I knew instantly that it would make a great starting point for potato soup. I was not wrong...
I took two russets this time and gave them a pave style cook. Sliced them thin, slathered them with butter, and grilled them over indirect heat. I used a small chunk of cherry wood, the same as when I cooked the chuck roast recently.
This time I was able to get a good shot of the layers when I sliced the potato.
I cut about half the skins off and saved them for later. The rest of the potatoes went into a small pot with about 2 cups of beef bone broth and 1/2 cup of heavy cream.
I hit it with an immersion blender to break everything up, being careful not to puree it too much. I wanted some chunks left in the soup.
I finely chopped the reserved crispy skins and added them back in, salt and pepper to taste. Then I let it simmer over medium heat until it reached the thickness I wanted. I then mixed the chopped skins back into the soup right before serving.
Topped it off with some Colby Jack cheese, crispy bacon, and sliced green onions.
The cherry smoke came through nice and subtle, I had actually planned to add a little malt vinegar but completely forgot. Turned out really good! Rich, creamy, and loaded with smokey flavor.
I took two russets this time and gave them a pave style cook. Sliced them thin, slathered them with butter, and grilled them over indirect heat. I used a small chunk of cherry wood, the same as when I cooked the chuck roast recently.
This time I was able to get a good shot of the layers when I sliced the potato.
I cut about half the skins off and saved them for later. The rest of the potatoes went into a small pot with about 2 cups of beef bone broth and 1/2 cup of heavy cream.
I hit it with an immersion blender to break everything up, being careful not to puree it too much. I wanted some chunks left in the soup.
I finely chopped the reserved crispy skins and added them back in, salt and pepper to taste. Then I let it simmer over medium heat until it reached the thickness I wanted. I then mixed the chopped skins back into the soup right before serving.
Topped it off with some Colby Jack cheese, crispy bacon, and sliced green onions.
The cherry smoke came through nice and subtle, I had actually planned to add a little malt vinegar but completely forgot. Turned out really good! Rich, creamy, and loaded with smokey flavor.
