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Outback Beef Potato Soup Recipe

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4.5 from 120 reviews

This hearty Outback Beef Potato Soup combines tender potatoes, savory beef bacon, and creamy cheddar-infused broth for a comforting and flavorful meal perfect for chilly days. Rich and creamy, with a hint of sweetness from onions and depth from the roux-based chicken stock, this soup warms you up while filling you with wholesome goodness.

Ingredients

Potatoes and Broth

  • 4 large russet or golden potatoes, washed and diced into 1-inch cubes
  • Water (enough to cover the potatoes for boiling)
  • 1 tsp salt (for boiling potatoes)
  • 2 1/2 cups chicken stock
  • 1 cup cold water

Soup Base

  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 sweet yellow onion, diced (optional)

Additional Ingredients

  • 8 slices of beef bacon, cooked and crumbled
  • 3/4 cup shredded cheddar cheese, plus more for topping (optional)
  • 3/4 cup heavy whipping cream
  • 1/4 cup green onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Prepare Potatoes: Wash and dice the potatoes into 1-inch cubes. Place them in a pot, cover with water, add 1 teaspoon of salt, and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes. Drain and set aside, reserving some potato water if desired.
  2. Make Roux and Sauté Onions: In a large saucepan, melt the butter over medium heat. Stir in the flour and whisk continuously for 1-2 minutes to form a pale, sandy roux. If using, add the diced yellow onion to the roux and sauté until softened, about 3-5 minutes, stirring occasionally.
  3. Add Liquids: Gradually whisk in the chicken stock a little at a time to prevent lumps and achieve a smooth consistency. Then slowly add the cold water while whisking. Bring the mixture to a gentle simmer over medium heat.
  4. Combine Potatoes and Blend: Add the drained potatoes into the creamy chicken stock mixture. Use an immersion blender to blend the soup until you reach the desired consistency. Alternatively, you can mash the potatoes before adding or use a regular blender to puree portions of the soup.
  5. Finish Soup: Stir in the heavy whipping cream, salt, and ground black pepper. Taste and adjust seasoning as needed. If the soup is too thick, thin it out with reserved potato water or additional chicken stock. Stir in most of the crumbled beef bacon and diced green onion for flavor.
  6. Warm Through and Serve: Gently heat the soup through for 2-3 minutes until hot. Serve the soup garnished with remaining beef bacon, extra shredded cheddar cheese, and green onion as desired for added texture and flavor.

Notes

  • Using russet potatoes gives a creamier texture, but golden potatoes work well too.
  • If you prefer a chunkier texture, mash some potatoes instead of fully blending.
  • Reserve some potato boiling water to adjust the soup’s consistency if it becomes too thick.
  • Optional onions add sweetness and depth; you can omit if preferred.
  • Leftover soup keeps well refrigerated for up to 3 days and can be gently reheated on the stovetop.
  • For extra smoky flavor, use smoked beef bacon.

Find it online: https://mealsbykate.com/outback-beef-potato-soup-recipe/