Make a ham, and you’ll be eating it for the rest of the month and beyond if you freeze it. Which is fine. That’s a good problem.
I have been trying to use up the ham I smoked at Easter. The plan was soup. Simple enough. But then Friday rolled around, and the weather was almost summer-like in Toronto. Not really a soup day. So I decided to shake it up and make the whole thing on the Big Green Egg.
Was it necessary? Not even a little. But it was fun, and the Egg adds a subtle smokiness to the finished bowl that a stovetop version just won’t give you.
Worth it? Yeah.
If you’re new to cooking on the Egg, this BGE guide is a good place to start before jumping into a cook like this.
TL;DR: A creamy ham and potato soup made entirely on the Big Green Egg using leftover ham. One pot, 350°F, about 45 minutes of active cook time. Just lump charcoal. The Egg adds a subtle smokiness that you won’t get off the stovetop.
Ingredients
- 6 slices bacon, chopped
- 2 large carrots, peeled and chopped
- 1 medium onion, diced
- 2 ribs celery, chopped
- 1 tsp salt
- 1 tsp minced garlic
- ½ tsp dried thyme
- ¼ tsp black pepper
- 4 cups low-sodium chicken broth
- 2 lbs russet or Yukon gold potatoes, peeled and chopped
- 2 cups leftover ham, cubed
- 2 cups broccoli florets, chopped
- ¼ cup melted butter
- 3 tbsp all-purpose flour
- 1½ cups milk
- 1 cup shredded cheddar cheese, plus extra for topping
Equipment
- Big Green Egg (any size that fits your pot) or other outdoor grill.
- Cast iron or heavy-bottomed pot, you don’t mind getting black on the outside
- Whisk
- A separate bowl or measuring cup for the milk mixture
How to Make It
- Set your BGE to around 350°F. Direct heat works well here because it helps the bacon render and crisp properly. Indirect works too if that’s how you’re set up.
- Place the pot on the grate and cook the bacon until crispy. Don’t drain it. All of that fat stays in. That’s the base of everything.
- Add the carrots, onion, and celery directly into the bacon. Cook for 4 to 5 minutes until softened.
- Add the salt, garlic, thyme, and black pepper. One more minute.
- Pour in the chicken broth. Add the potatoes, ham, and broccoli. Give it a stir, then close the lid. Let it simmer for 20 to 25 minutes until the potatoes are tender.
- While that’s going on, whisk the melted butter and flour together in a bowl. Slowly add the milk and whisk until smooth and slightly thickened.
- Stir the milk mixture and cheddar into the soup. Cook another 5 minutes until everything comes together and gets creamy.
- Serve hot with extra cheddar on top.
A Note on the Cheese
The recipe calls for 1 cup of cheddar, which gives you a lightly cheesy soup. If your whole family is into it, push it to 1½ cups. I kept it lighter because one of my kids isn’t a huge fan of melted cheese, and I wanted him to actually eat it. He did. Mission accomplished.
Prep Matters More Than You Think
The only things I did inside were chopping and mixing the milk mixture. Everything else happened outside. The key to a cook like this is having everything ready before you go out. Once the bacon is going, you want to move. Minimize the trips back into the house.
Big Green Egg Recipes for Beginners has more cooks worth trying once you’ve got this one down.
Ham has a way of taking over the fridge after any big cook. If you want to know why I keep buying them, this post explains it.
FAQ
Can I use a different pot?
Any heavy-bottomed pot that fits on your grate will work. Cast iron Dutch ovens are ideal. I use an old pot I keep just for outdoor cooking.
Do I need wood chips for smoke flavour?
No. Lump charcoal alone gives you a subtle smokiness. If you want more, a small chunk of apple or cherry wood works well with pork.
Can I make this without a BGE?
Yes, same method on a stovetop works fine. You’ll just miss the smoke. That’s kind of the whole point of doing it outside, but the soup is still good without it.
Can I make this ahead of time?
Yes. It reheats well. Store it in the fridge for up to 3 days. Add a splash of broth when reheating since it thickens as it sits.
What if I don’t have leftover ham?
Store-bought cubed ham works fine. Smoked ham adds more depth than unsmoked.
