Steak and Potato Soup is a warm and hearty dish perfect for chilly days. This comforting soup combines tender beef with creamy potatoes, savory onions, and rich cheese, creating a meal that the whole family will love. It’s easy to make and packed with flavors, making it an ideal choice for both weeknight dinners and weekend gatherings.
Why Make This Recipe
You should make Steak and Potato Soup because it’s a filling and satisfying meal that requires minimal effort. It uses simple ingredients that you might already have on hand, and it can be ready in just over an hour. Plus, it’s great for leftovers, ensuring you have a tasty lunch or dinner the next day. This soup is not only comforting but also provides a great way to enjoy a classic dish in soup form.
How to Make Steak and Potato Soup
Ingredients:
- 1.5 pounds beef stew meat
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 pounds russet potatoes (peeled and diced)
- 1 tablespoon all-purpose flour
- 3 cups chicken stock
- 1 cup cheddar cheese (grated)
- 3/4 cup heavy cream
Directions:
- Prepare all ingredients: dice the onion, mince the garlic, and chop the potatoes.
- In a large pot over medium-high heat, add oil and sear the beef until browned. Remove the beef from the pot.
- If needed, add more oil to the pot; cook the onions until softened, then add the garlic and sauté until fragrant.
- Stir in the flour for about a minute, then pour in the chicken stock while scraping the pot’s bottom to get all the flavors.
- Return the browned beef to the pot and add the diced potatoes. Bring everything to a gentle simmer.
- Cover the pot and cook on low for about an hour until the beef is tender.
- Stir in the heavy cream and cheddar cheese until melted; season with salt and pepper before serving.
How to Serve Steak and Potato Soup
Serve your Steak and Potato Soup hot, garnished with some extra cheddar cheese or fresh herbs, such as parsley. It pairs wonderfully with crusty bread or a simple side salad for a complete meal.
How to Store Steak and Potato Soup
To store leftover soup, allow it to cool completely and then place it in an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, freeze the soup in portion-sized containers. It will last for about 2-3 months in the freezer. When ready to eat, simply thaw and reheat on the stovetop or in the microwave.
Tips to Make Steak and Potato Soup
- For more flavor, you can brown the beef in batches to avoid overcrowding the pot.
- Feel free to add your favorite vegetables, like carrots or green beans, for extra nutrition and flavor.
- Adjust the thickness of the soup by adding more or less chicken stock according to your preference.
Variation
You can make a creamy version of this soup by using half and half instead of heavy cream or by adding additional cheese for a cheesier taste. If you want a spicier kick, adding a dash of hot sauce or some diced jalapeños can elevate the flavor.
FAQs
1. Can I use other types of meat in this soup?
Yes, you can use other meats like chicken or pork. Just adjust the cooking time accordingly based on the meat you choose.
2. How do I make this soup gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.
3. Can I make this soup in a slow cooker?
Absolutely! You can brown the beef on the stovetop and then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender. Add the cream and cheese just before serving.
Enjoy making this delicious Steak and Potato Soup! It’s sure to become a family favorite.
Steak and Potato Soup
Ingredients
Meat and Vegetables
- 1.5 pounds beef stew meat Tender beef provides rich flavor.
- 1 medium yellow onion, diced Adds sweetness and depth to the soup.
- 3 cloves garlic, minced Enhances the overall flavor.
- 2 pounds russet potatoes, peeled and diced Provides a creamy texture when cooked.
Liquids and Dairy
- 3 cups chicken stock Base for the soup.
- ¾ cup heavy cream For creaminess.
- 1 cup cheddar cheese, grated For richness and flavor.
Other Ingredients
- 1 tablespoon all-purpose flour For thickening the soup.
Instructions
Preparation
- Prepare all ingredients: dice the onion, mince the garlic, and chop the potatoes.
Cooking
- In a large pot over medium-high heat, add oil and sear the beef until browned. Remove the beef from the pot.
- If needed, add more oil to the pot; cook the onions until softened, then add the garlic and sauté until fragrant.
- Stir in the flour for about a minute, then pour in the chicken stock while scraping the pot's bottom to get all the flavors.
- Return the browned beef to the pot and add the diced potatoes. Bring everything to a gentle simmer.
- Cover the pot and cook on low for about an hour until the beef is tender.
- Stir in the heavy cream and cheddar cheese until melted; season with salt and pepper before serving.
