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Steak and Potato Soup Recipe

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★★★★★

4.4 from 105 reviews

Indulge in the comforting warmth of Steak and Potato Soup, a hearty and creamy dish featuring tender beef chunks, soft diced potatoes, and rich cheddar cheese. This satisfying one-pot meal blends savory beef flavors with aromatic vegetables and a smooth, velvety texture, making it perfect for chilly evenings or family gatherings. Garnished with fresh herbs and served alongside crusty bread, this soup is an easy-to-make staple that everyone will love.

Ingredients

Scale

Soup Ingredients

  • 1.5 pounds beef stew meat
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 pounds russet potatoes, peeled and diced
  • 1 tablespoon all-purpose flour
  • 3 cups chicken stock
  • 1 cup cheddar cheese, grated
  • 3/4 cup heavy cream
  • 2 tablespoons cooking oil (for searing and sautéing)
  • Salt and pepper, to taste

Instructions

  1. Prepare Ingredients: Dice the onion, mince the garlic, and peel and chop the potatoes into bite-sized pieces to have all your ingredients ready for cooking.
  2. Sear the Beef: Heat a large pot over medium-high heat and add cooking oil. Sear the beef stew meat until browned on all sides to develop deep flavor, then remove the beef and set aside.
  3. Sauté Aromatics: In the same pot, add more oil if necessary. Cook the diced onion until softened and translucent, then add the minced garlic and sauté until fragrant, about one minute.
  4. Add Flour and Stock: Stir in the tablespoon of all-purpose flour to coat the vegetables and cook for about one minute to eliminate the raw flour taste. Gradually pour in the chicken stock, scraping the bottom of the pot to loosen any browned bits for extra flavor.
  5. Simmer Soup: Return the seared beef to the pot and add the diced potatoes. Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low. Let it cook for about one hour, or until the beef is tender and the potatoes are cooked through.
  6. Finish with Cream and Cheese: Stir in the heavy cream and grated cheddar cheese until melted and fully incorporated into the soup. Season well with salt and pepper to taste.
  7. Serve: Ladle the soup into bowls, garnish with fresh herbs if desired, and serve hot with crusty bread for dipping.

Notes

  • For a thicker soup, you can mash some of the potatoes in the soup before adding the cream and cheese.
  • Substitute beef broth for chicken stock for a deeper beef flavor.
  • To make it gluten-free, use gluten-free flour or cornstarch as a thickener instead of all-purpose flour.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Adjust seasoning at the end, especially after adding cream and cheese to avoid oversalting.

Keywords: Steak and Potato Soup, beef soup, hearty soup, creamy soup, comfort food, one-pot meal, American soup recipe

Find it online: https://reemcook.com/steak-and-potato-soup-recipe/