Recipe courtesy of #BGETeamGreen Member Travis Griffith, @travisbackyardbbq
Ingredients
- 8 cups potatoes, peeled and cubed
- 2 cups celery, chopped
- 2 cups onion, chopped
- 4 cups water
- 2 tbsp garlic powder
- Salt and pepper to taste
- 2 cups whipping cream
- ½ cup butter
- Suggested toppings: chopped bacon, chives, cheese, and sour cream
Instructions
Equipment
Method
Set the EGG for indirect cooking with the convEGGtor at 400°F/191°C with the Dutch oven in the EGG to preheat.
Combine potatoes, celery, onion, water, salt, pepper and garlic powder to the BGE Dutch oven. Simmer for about 20 minutes or until potatoes are tender.
Mash the mixture a bit, leaving some potato chunks. Stir in the cream and butter until the soup is well combined and thoroughly heated.
Remove from the EGG and top with your choice of toppings. Enjoy!
Yields 8 Servings
Has anyone ever done a soup on the egg before? Curious if the grill/smoke flavor comes through on the end product – or is it just a glorified oven/range?
I’ve always wanted to do something like this on the egg…. but can you actually taste any “egg”/smoke flavor in the soup? Seems like it wouldn’t penetrate the flavor at all – but I hope I’m wrong.