Description
This comforting Steak and Potato Soup combines tender chunks of seared beef stew meat with creamy potatoes, savory onions, and rich cheddar cheese in a hearty broth. Slow simmered to perfection, it’s a perfect warm meal for chilly days, providing rich flavors and a satisfying texture.
Ingredients
Scale
Meat and Vegetables
- 1.5 pound beef stew meat
- 1 medium yellow onion, diced
- 3 cloves garlic, minced or pressed
- 2 pound russet potatoes, peeled and diced
Other Ingredients
- 1 tablespoon all purpose flour
- 3 cup chicken stock
- 1 cup cheddar cheese, freshly grated or shredded
- 3/4 cup heavy cream
- Vegetable oil or cooking oil for searing and sautéing
Instructions
- Prep Ingredients: Dice the onion, mince or press the garlic, peel and dice the russet potatoes, and prepare the beef stew meat in chunks. Having everything ready will make the cooking process smooth and fast.
- Sear Steak: Heat a large pot or Dutch oven over medium-high heat and add a little oil. Place chunks of steak in the pot without crowding them. Sear one or two sides until browned to build flavor, then remove the steak and set aside.
- Sauté Aromatics: In the same pot, add a little more oil if needed and toss in the diced onion and garlic. Cook on medium heat until the onions are softened and start to brown, adding moisture and flavor to the base of the soup.
- Add Flour and Liquids: Sprinkle the all purpose flour over the onions and garlic, cooking it for about a minute to remove raw flour taste. Slowly pour in the chicken stock, stirring to combine and thicken slightly.
- Add Potatoes and Steak: Return the seared steak to the pot along with the diced potatoes. Do not try to submerge everything completely; the liquid level will be slightly below the tops of the potatoes.
- Simmer: Bring the soup to a gentle simmer, then reduce the heat to low and cover the pot. Let cook for about 1 hour until the beef is tender. Note that the potatoes will cook faster and start to break down, thickening the soup naturally.
- Optional Oven Method: If using a Dutch oven, you can cover the pot and place it in an oven preheated to 350°F for 1 to 1.5 hours to tenderize the steak.
- Add Cream and Cheese: Remove the pot from heat. Stir in the heavy cream and shredded cheddar cheese until fully melted and creamy. The soup will thicken further as the potatoes break down.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Allow to cool slightly before serving. Enjoy this rich and satisfying steak and potato soup!
Notes
- The size of potato dice is flexible as the potatoes will break down during cooking, naturally thickening the soup.
- Do not overcrowd the pot when searing the steak to ensure proper browning and flavor.
- If you prefer a thicker soup, you can mash some of the potatoes once tender before adding cream and cheese.
- Using a Dutch oven in the oven is an excellent alternative to stovetop simmering for even cooking and tenderness.
- Adjust the seasoning with salt and pepper at the end to suit your taste.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
