Description
A hearty and creamy beef potato soup with a rich, savory flavor.
Ingredients
Scale
- 4 large russet or golden potatoes, peeled and cut into 1-inch cubes
- 8 slices of beef bacon, cooked until crisp and crumbled
- 2 1/2 cups chicken stock
- 1 cup cold water
- 3/4 cup shredded cheddar cheese, plus extra for topping (optional)
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion, finely diced
- 1/2 small sweet yellow onion, finely diced (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Water (enough to cover the potatoes for boiling)
Instructions
- Place cubed potatoes in a large pot, cover with water, and bring to a rolling boil over medium-high heat. Reduce heat to simmer and cook for 15-20 minutes, or until fork-tender. Drain and return potatoes to the pot.
- In a separate large pot or Dutch oven, melt butter over medium heat. If using, sauté diced sweet yellow onion for 5-7 minutes until soft. Sprinkle in flour and whisk to create a roux, cooking for 1-2 minutes.
- Gradually whisk in chicken stock until smooth, then add cold water. Bring to a gentle simmer, stirring often.
- Add the cooked and drained potatoes to the creamy base. Partially mash the potatoes using a potato masher or immersion blender to your desired consistency. Simmer for another 5-10 minutes.
- Reduce heat to low. Stir in heavy whipping cream and shredded cheddar cheese until melted. Do not boil after adding cream.
- Season with salt and pepper to taste. Stir in diced green onion. Ladle into bowls and top with extra cheddar cheese and crumbled beef bacon, if desired. Serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Australian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Outback Potato Soup Hearty