Steak and Potato Soup

Cozy Steak and Potato Soup – A Hearty, Comforting Bowl of Goodness

Few things warm the soul quite like a creamy, hearty bowl of Steak and Potato Soup. This dish combines tender pieces of beef with russet potatoes in a rich, cheesy broth, creating a cozy meal perfect for cold days or whenever you need a comforting bowl of warmth. Let’s dive into this easy, delicious recipe that’s sure to satisfy the whole family.

Steak and Potato Soup Recipe

Ingredients:

• 1 pound beef (sirloin steak, chuck roast, or beef stew meat)
• 1/2 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 pounds russet potatoes, diced
• 1 tablespoon all-purpose flour
• 3 cups chicken stock
• 1 cup cheddar cheese, shredded
• 3/4 cup heavy cream
• Salt and black pepper, to taste

Directions:

1. Prep the Ingredients
   Before you start, dice the potatoes into small pieces. This allows them to cook down and add a natural creaminess to the soup. Prepare the beef by cutting it into bite-sized chunks.
2. Sear the Beef
   In a large pot or Dutch oven over medium-high heat, add a little oil. Sear the steak chunks on one or two sides for a flavorful base, being careful not to overcrowd the pot. Once seared, transfer the beef to a plate and set aside.
3. Cook the Onions and Garlic
   Add the diced onion to the pot with a little extra oil if needed. Sauté until the onions become translucent, then add the minced garlic. Cook for another minute, just until the garlic becomes fragrant.
4. Add Potatoes and Flour
   Stir in the diced potatoes, seasoning them with salt and black pepper. Cook for about a minute, then sprinkle in the flour, stirring to coat the ingredients. Let it cook for another minute to eliminate any raw flour taste.
5. Add Chicken Stock and Simmer
   Pour in the chicken stock, allowing it to come just below the top of the ingredients without fully submerging them. Bring the soup to a gentle simmer, cover, and cook for 30 minutes. This lets the flavors meld and the potatoes soften.
6. Finish with Cream and Cheese
   After 30 minutes, remove the pot from heat. Stir in the heavy cream and shredded cheddar cheese, allowing them to melt into a creamy, smooth broth. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve and Enjoy
   Ladle the soup into bowls and enjoy warm. For an extra touch, garnish with chives, extra cheese, or a sprinkle of black pepper.

Recipe Notes:

• Cheese Options: Cheddar cheese adds a sharp flavor, but you could also use Monterey Jack or a smoked cheese for added depth.
• Make It Heartier: Add in other vegetables like carrots or celery for extra flavor and texture.
• For Extra Creaminess: Blend a portion of the soup before adding the beef back in to make the soup thicker and creamier.

Additional Information:

• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Calories: 480 kcal per serving

This Steak and Potato Soup is the ultimate comfort food, combining tender beef and creamy potatoes with a cheesy finish. It’s a simple, satisfying meal that’s perfect for cozy nights in. Enjoy each bite and let this hearty soup warm you up!

Steak and Potato Soup

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 6 1x

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Description

This Steak and Potato Soup is the ultimate comfort food, combining tender chunks of beef, creamy potatoes, and a rich cheddar cheese base into a hearty, flavorful bowl. Each spoonful delivers the savory goodness of seared steak and soft, melt-in-your-mouth potatoes, making it a perfect meal for chilly days. The addition of garlic and onion adds depth, while the creamy broth ties it all together into a cozy, satisfying experience.

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Ingredients

Scale 1x2x3x

1 pound beef (sirloin steak, chuck roast, or beef stew meat)
1/2 medium yellow onion, diced
3 cloves garlic, minced
2 pounds russet potatoes, diced
1 tablespoon all-purpose flour
3 cups chicken stock
1 cup cheddar cheese, shredded
3/4 cup heavy cream
Salt and black pepper, to taste

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Instructions

Prepare all ingredients before starting. Dice the potatoes into small pieces, as they will break down while cooking.
In a large pot or Dutch oven over medium-high heat, add a little oil and sear the steak chunks on one or two sides for added flavor. Avoid overcrowding the pot. Once seared, move to the next step.
Add the diced onion to the pot with a bit more oil if needed. Sauté until the onions become translucent, then add the minced garlic and cook until fragrant.
Stir in the diced potatoes, and season with salt and black pepper. Cook for about one minute, then sprinkle in the flour, stirring to coat. Cook for another minute to eliminate any raw flour taste.
Pour in the chicken stock, allowing it to come just below the top of the ingredients without fully submerging them. Bring the soup to a simmer, cover, and cook for 30 minutes.
After 30 minutes, remove the soup from the heat. Stir in the heavy cream and shredded cheddar cheese until melted and creamy. Taste and adjust seasoning as needed before serving.

• Prep Time: 15 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 480