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Outback Style Beef Potato: 6 Hearty Comfort Food Recipes

Outback Style Beef Potato
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A rich and creamy Outback-style beef potato soup, featuring tender potatoes, savory beef bacon, and a cheesy broth.

Ingredients

Scale
  • 4 large russet or golden potatoes, peeled and cubed
  • 8 slices of beef bacon, cooked and crumbled
  • 2 1/2 cups chicken stock
  • 1 cup cold water
  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 sweet yellow onion, diced (optional)
  • 3/4 cup heavy whipping cream
  • 3/4 cup cheddar cheese, shredded (plus more for topping, optional)
  • 1/4 cup green onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Wash and peel the potatoes, then cut them into roughly 1-inch cubes. Place them in a large pot, cover with water and an inch more, add a pinch of salt, and bring to a rolling boil. Reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain the water and set the pot aside.
  2. If using, finely dice the sweet yellow onion. In a separate large pot or Dutch oven, melt the butter over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 5-7 minutes. If skipping the onion, melt butter directly in the main soup pot.
  3. Whisk the all-purpose flour into the melted butter (and sautéed onions, if used) to create a roux. Cook, whisking constantly, for 1-2 minutes until it smells slightly nutty and turns a pale golden color, ensuring the raw flour taste is cooked out.
  4. Gradually whisk in the chicken stock until smooth, then add the cold water. Transfer the drained, cooked potatoes into this pot. Bring the mixture to a simmer over medium heat and cook for 5-10 minutes, stirring occasionally, allowing flavors to meld and potatoes to break down further.
  5. Using an immersion blender, carefully blend the soup in the pot to your desired consistency, leaving it slightly chunky or blending until silky smooth. If using a regular blender, transfer soup in batches with extreme caution for hot liquids.
  6. Stir in the heavy whipping cream until fully incorporated. Add the salt and black pepper, stirring and tasting to adjust seasoning as needed. Gently stir in the shredded cheddar cheese until melted. Finally, stir in the diced green onion and crumbled beef bacon. Ladle into bowls and serve hot, optionally topping with extra cheese and green onion.

Notes

    Nutrition

    Find it online: https://tastysizzle.com/outback-style-beef-potato/

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