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.
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
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