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Outback Beef Potato Soup Recipe

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5 from 130 reviews

A rich and creamy Outback-style beef potato soup featuring tender potatoes, smoky beef bacon, and a cheesy, savory broth thickened with a buttery roux. This comforting soup is perfect for chilly days and delivers a hearty, flavorful meal.

Ingredients

Main Ingredients

  • Water (enough to cover the potatoes for boiling)
  • 4 large russet or golden potatoes
  • 8 slices of beef bacon (cooked and crumbled)
  • 2 1/2 cups chicken stock
  • 1 cup cold water

Dairy & Fats

  • 3/4 cup shredded cheddar cheese (plus more for topping, optional)
  • 3/4 cup heavy whipping cream
  • 1/2 cup butter

Thickening Agent

  • 1/3 cup all-purpose flour

Vegetables & Aromatics

  • 1/4 cup green onion (diced)
  • 1/2 sweet yellow onion (diced, optional)

Seasonings

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Prepare Potatoes: Wash and dice potatoes into 1-inch cubes. Place them in a pot, cover with water, add 1 teaspoon salt, and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes.
  2. Make Roux: In a large saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to create a pale, sandy roux. If using, add diced yellow onion and sauté with the roux until softened, about 3-5 minutes.
  3. Add Liquids: Gradually whisk in chicken stock a little at a time until the mixture is smooth. Then slowly add cold water while whisking. Bring the mixture to a gentle simmer over medium heat.
  4. Blend Potatoes: Drain the cooked potatoes and add them to the creamy chicken stock mixture. Use an immersion blender to blend the soup to your desired consistency. Alternatively, mash the potatoes separately before adding or blend in a regular blender.
  5. Season and Combine: Stir in heavy whipping cream, salt, and ground black pepper. Taste and adjust seasonings as needed. If the soup is too thick, thin it with reserved potato water or additional chicken stock. Stir in most of the crumbled beef bacon and diced green onion.
  6. Heat and Serve: Warm the soup gently over low heat for 2-3 minutes until heated through. Serve hot, garnished with the remaining beef bacon, shredded cheddar cheese, and extra green onion for garnish.

Notes

  • Using an immersion blender allows you to control the texture – blend less for chunky, more for smooth.
  • If you prefer, substitute beef bacon with regular bacon or smoked ham for similar flavor.
  • Reserve some potato cooking water to adjust soup thickness if needed.
  • Add extra cheddar cheese topping for extra richness and flavor.
  • Cooking onions in the roux enhances flavor but is optional for a lighter soup.

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