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Outback Beef Potato Soup Recipe

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4.9 from 140 reviews

This hearty Outback Beef Potato Soup combines tender russet or golden potatoes with rich beef bacon and creamy cheddar cheese in a smooth, comforting broth. Cooked by boiling and stovetop simmering, it’s a perfect warming meal loaded with savory flavors and a velvety texture.

Ingredients

Potatoes

  • 4 large russet or golden potatoes, washed and diced into 1-inch cubes
  • Water (enough to cover potatoes for boiling)
  • 1 tsp salt (for boiling water)

Soup Base

  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 sweet yellow onion, diced (optional)
  • 2 1/2 cups chicken stock
  • 1 cup cold water

Flavorings & Toppings

  • 8 slices 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 the Potatoes: Wash and dice the potatoes into 1-inch cubes. Place them in a pot, cover with water, add 1 teaspoon of salt, then bring to a boil. Cook the potatoes until they are fork-tender, about 15-20 minutes. Drain and set aside, reserving some potato water if needed later.
  2. Make the Roux and Sauté Onion: In a large saucepan, melt the butter over medium heat. Slowly add the flour while whisking to form a pale, sandy roux, cooking for 1-2 minutes. If using, add the diced yellow onion to the roux and sauté until softened, about 3-5 minutes.
  3. Add Liquids: Gradually whisk in the chicken stock a little at a time until the mixture is smooth. Then, gradually whisk in the cold water. Continue cooking over medium heat until the soup base gently simmers.
  4. Blend the Potatoes: Add the cooked, drained potatoes to the creamy chicken stock mixture. Use an immersion blender to blend until the soup reaches your desired consistency. Alternatively, mash the potatoes before adding or use a regular blender.
  5. Finish the Soup: Stir in the heavy whipping cream, salt, and black pepper. Taste the soup and adjust the seasoning if necessary. If the soup is too thick, add some reserved potato water or chicken stock to thin it out. Stir in most of the crumbled beef bacon and the diced green onion.
  6. Heat and Serve: Gently heat the soup through for 2-3 minutes. Serve hot, garnished with the remaining beef bacon, cheddar cheese, and additional green onion if desired.

Notes

  • Boiling potatoes until fork-tender ensures a creamy texture when blended.
  • The roux thickens the soup and adds a subtle nutty flavor.
  • SautĂ©ing the onion in the roux builds depth in the soup’s flavor.
  • Adjust consistency by adding reserved potato water or more stock as needed.
  • This soup can be made vegetarian by substituting vegetable stock and omitting the beef bacon.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stove.

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