Chunky Potato Soup

My sweetheart, Amy, introduced me to a new recipe for potato soup shortly after we first met. Over the years we've slowly perfected it, and last night was quite possibly the best bowl of potato soup we've ever made.

Having finally perfected it, I think there are ways I can make it using my Saffire grill.

I'm writing the ideas down today to give it a try in the near future.

Ingredients

5 Potatoes peeled and cubed

8 oz. carrots peeled and chopped

1 medium yellow onion

2 stalks celery chopped

8 oz. sharp cheddar cheese grated

1 pound smoked ham cubed - see a recipe here

1 32 oz carton Swanson's chicken broth

3 tbs sour cream

2/3 cup Heavy cream

Season to taste

Directions

1. Load your ceramic cooker firebox with charcoal. Light the charcoal and leave the dome up and ash door open until flames are visible.

2. Bring 2 quarts of water to a boil in a cast iron dutch oven on the main cooking grid. Peel and cube the potatoes. Peel and chop carrots. Add potatoes and carrotes to boiling water. Remove, strain, and set aside.

2. Add heat deflection apparatus to your cooker. Add chicken broth to Dutch oven. Season. Add onions and celery. Almost completely shut ash door and top damper controls until temperature reaches 250-275 degrees F. Let onion and celery simmer for 8-10 minutes.

3. Add sour cream and heavy cream. Season to taste. Add potatoes, carrots, and ham. Let simmer for 5-7 minutes.

4. Stir in cheese until melted. Season to taste and serve.