Preheat you smoker to 425 degrees.

Toss the potatoes oil, thyme, salt, and pepper together in a large bowl and spread out on a sheet tray.

Place the tray in the smoker and cook for 45 minutes.

While the potatoes are cooking, place the tablespoon of butter in a large pot and melt; add the onions and carrots and cook until onions are translucent.

Add the ham, stock, and milk and bring to a boil.

Reduce to a simmer and add the cheese, stir well.

While the cheese melts, melt the quarter cup butter in a sauce pan and add the flour; stir until incorporated to form a roux.

Add the roux to the soup mixture and stir until thickened.

Remove the potatoes from the smoker and add to the soup, stirring well.

Taste, adjust the seasonings, and serve!