Description
Creamy Steak and Potato Soup is a warm, satisfying dish that brings together tender beef, hearty potatoes, and a rich, cheesy broth. Ideal for chilly evenings or family gatherings, this comforting soup is easy to prepare and packed with flavor.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 pound beef (tenderloin, ribeye, flank, or strip steak)
- 1 cup onion (finely diced)
- 2 cloves garlic (minced)
- 4 cups beef stock
- 2 pounds potatoes (cut into 1-inch cubes)
- ½ cup butter
- ½ cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 8 ounces white cheddar cheese (shredded)
Instructions
- In a large pot over medium heat, add olive oil. Season the beef with salt and pepper, then cook until browned (about 6–7 minutes). Remove with a slotted spoon.
- Add onions and garlic to the pot; sauté for 2–3 minutes until softened.
- Pour in beef stock and add potatoes. Bring to a boil; cook until fork-tender (10–12 minutes).
- In a separate pot, melt butter over medium heat; whisk in flour and cook for about 2 minutes. Gradually add milk until smooth.
- Pour the creamy mixture into the soup pot; stir until thickened (3–4 minutes).
- Return cooked beef to the pot along with heavy cream; heat through for another 2–3 minutes before stirring in cheddar cheese until melted.
- Adjust seasoning if needed and serve hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 7g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 70mg
Keywords: For extra flavor, consider adding carrots or peas during cooking. This soup can be stored in an airtight container for up to 4 days in the refrigerator or frozen for up to 3 months.