Steak Potato Hearty Soup
A comforting, rich soup made with tender beef, hearty potatoes, and a creamy texture, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1.5 pounds beef stew meat Chuck roast is recommended for tenderness.
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 pounds russet potatoes, peeled and diced Russet potatoes create a fluffy texture.
- 1 tablespoon all-purpose flour Helps thicken the soup.
- 3 cups chicken stock
- 3/4 cup heavy cream Can substitute with half-and-half or whole milk for a lighter version.
- 1 cup cheddar cheese, grated Feel free to swap with Gruyère or Monterey Jack.
Instructions
Preparation
- Dice the onion, mince the garlic, and peel and dice the russet potatoes.
Cooking
- Heat oil in a large pot over medium-high heat and brown the beef stew meat on all sides, then remove it from the pot.
- Add diced onion to the pot and sauté until softened, about 5 minutes, then add minced garlic and cook for another minute.
- Stir in the all-purpose flour and cook for about a minute.
- Gradually pour in the chicken stock while scraping the pot's bottom.
- Return the browned beef to the pot and add the peeled and diced potatoes.
- Cover and simmer for approximately 60 minutes or until the beef becomes tender, stirring occasionally.
- Stir in the heavy cream and grated cheddar cheese until the cheese is melted.
- Adjust seasoning with salt and pepper.
- Serve warm in bowls, optionally with fresh herbs or extra cream.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For storing, allow the soup to cool and transfer it to an airtight container. Refrigerate for up to 4 days or freeze for 2-3 months. Reheat on low heat.