Steak and Potato Soup
A warm and hearty dish combining tender beef, creamy potatoes, savory onions, and rich cheese, perfect for chilly days.
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.
Notes
Garnish with extra cheddar cheese or fresh herbs like parsley. Pairs well with crusty bread or a side salad. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for 2-3 months.