Description

A rich, smoky, and creamy potato soup made with ground beef, sharp cheddar, and bacon, cooked on an outdoor grill or smoker for authentic flavor.

Ingredients

Scale

6 slices thick-cut bacon
1 large yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 lb ground beef (80/20 fat ratio)
2 lbs russet potatoes, diced
4 cups low-sodium beef broth
1 cup heavy cream
1.5 cups sharp cheddar cheese, shredded
Salt and black pepper to taste

Instructions

Preheat grill or smoker to 350°F (175°C) and set up for indirect heat.
In a heavy Dutch oven over medium-low heat, cook bacon until crispy but not burnt. Remove bacon, leaving the fat in the pot.
Add diced onion and bell pepper to the bacon fat. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute.
Add ground beef to the pot. Break it up and brown for 5-6 minutes. Drain excess grease if necessary, leaving about a tablespoon.
Pour in beef broth and add diced potatoes. Stir to scrape up browned bits from the bottom.
Bring to a gentle simmer, cover, and cook for 20-25 minutes until potatoes are tender.
Remove lid and mash some of the potatoes with a masher or spoon to thicken the soup.
Stir in heavy cream and shredded cheddar cheese. Cook for 2-3 minutes until cheese is melted and soup is smooth.
Season with salt and pepper to taste. Ladle into bowls and top with reserved crispy bacon bits.

Notes

Use fresh shredded cheese to prevent graininess. Control heat to avoid boiling, which can cause cheese to separate. If using a gas grill, use a smoker box with soaked wood chips for authentic smoke flavor. Leftovers thicken in the fridge; add broth or milk when reheating.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 650
Sugar: 6
Sodium: 950
Fat: 38
Saturated Fat: 18
Carbohydrates: 45
Fiber: 4
Protein: 35

Keywords: smoked cheeseburger potato soup, bacon potato soup, outdoor cooking, grill recipes, comfort food, one-pot meal, smoker recipes