Introduction

Indulge in the comforting warmth of Steak and Potato Soup, a hearty dish perfect for chilly evenings or family gatherings. Tender beef chunks combine with soft potatoes in a creamy broth, creating a satisfying one-pot meal that’s easy to make and always a hit. Garnished with fresh herbs and served with crusty bread, this soup is sure to become a favorite.

A close-up view of a creamy stew served in a white bowl, showing several layers of ingredients. The base layer is thick, pale beige sauce with a smooth, slightly glossy texture. On top, large chunks of golden yellow potatoes with a soft, cooked look sit mixed with dark brown, seared pieces of tender meat that have a slightly crispy surface. There are small bright green chopped chives scattered evenly across the dish, adding a fresh color contrast. Thin strands of melted orange cheese are gently woven into the sauce and over the potatoes and meat, giving the dish a rich and hearty appeal. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Prepare all ingredients by dicing the onion, mincing the garlic, and peeling and chopping the potatoes into small cubes.

Step 2: Heat a large pot over medium-high heat and add a little oil. Sear the beef stew meat in batches until browned on all sides. Remove the beef and set aside.

Step 3: Add a bit more oil to the pot if needed. Cook the diced onion until softened, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.

Step 4: Stir in the all-purpose flour and cook for about one minute, which helps thicken the soup.

Step 5: Slowly pour in the chicken stock while scraping up any browned bits from the pot’s bottom to add flavor.

Step 6: Return the seared beef to the pot and add the diced potatoes. Bring the mixture to a gentle simmer.

Step 7: Cover the pot, reduce the heat to low, and cook for about one hour, or until the beef is tender and the potatoes are cooked through.

Step 8: Stir in the heavy cream and grated cheddar cheese until melted and smooth. Season with salt and pepper to taste.

Step 9: Serve hot, garnished with fresh herbs if desired, and enjoy with crusty bread for dipping.

Tips & Variations

For a richer flavor, brown the beef in batches without overcrowding the pot to ensure a good sear.

Use Yukon Gold potatoes as a creamier alternative to russets.

Add chopped carrots or celery with the onions for extra vegetable flavor and nutrition.

Swap chicken stock for beef broth to intensify the beefy taste.

For a thicker soup, mash some of the potatoes before adding the cream and cheese.

FAQs

Can I use a slow cooker for this soup?

Yes, you can brown the beef and sauté the vegetables on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.

Is it possible to make this soup dairy-free?

Absolutely. Substitute the heavy cream with coconut milk or a dairy-free cream alternative, and omit the cheddar cheese or use a dairy-free cheese substitute.