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Outback Beef Potato Soup Recipe

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4.7 from 107 reviews

Outback Beef Potato Soup is a creamy, hearty soup featuring tender potatoes, savory beef bacon, and a rich blend of chicken stock and cream. This comforting dish is thickened with a buttery roux and seasoned with green onions, making it perfect for a cozy meal.

Ingredients

Potatoes and Broth

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

Soup Base

  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 sweet yellow onion, diced (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Mix-ins and Toppings

  • 8 slices of beef bacon, cooked and crumbled (reserve some for topping)
  • 3/4 cup heavy whipping cream
  • 3/4 cup shredded cheddar cheese (plus more for topping, optional)
  • 1/4 cup green onion, diced

Instructions

  1. Prepare Potatoes: Wash and dice potatoes into 1-inch cubes. Place them in a pot and cover with water. Add 1 tsp salt and bring to a boil. Cook until potatoes are fork-tender, about 15-20 minutes.
  2. Make Roux: In a large saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes until the mixture is pale and sandy. If using, add the diced yellow onion and sauté with the roux for 3-5 minutes until softened.
  3. Add Liquids: Gradually whisk in the chicken stock bit by bit, ensuring the mixture stays smooth. Then whisk in the cold water slowly. Continue to cook over medium heat until the mixture gently simmers.
  4. Combine and Blend: Drain the cooked potatoes and add them to the chicken stock mixture. Using an immersion blender, blend the soup until desired smoothness is achieved. Alternatively, use a regular blender or lightly mash the potatoes before adding.
  5. Finish Soup: Stir in the heavy whipping cream, salt, and black pepper. Adjust seasonings as needed. If the soup is too thick, thin with reserved potato water or additional chicken stock. Mix 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. Serve hot, garnished with remaining beef bacon, shredded cheddar cheese, and green onions as desired.

Notes

  • Using an immersion blender allows for easy control over the soup’s texture, but regular blender or mashing works fine too.
  • The yellow onion is optional but adds a nice sweetness and depth.
  • Reserve some potato cooking water to adjust soup consistency as needed.
  • Beef bacon adds a rich smoky flavor; regular bacon can be substituted if preferred.
  • Shredded cheddar cheese topping is optional but adds creamy cheesiness.

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