why make this recipe
Steak and potato soup is a warm and hearty dish perfect for chilly days. It brings together the rich flavors of beef and creamy potatoes in one comforting bowl. This recipe is easy to follow, making it ideal for home cooks of any skill level. If you’re looking for a filling meal that satisfies, this is a great choice.
how to make Steak And Potato Soup
Ingredients:
- 1.5 pound beef stew meat
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced or pressed)
- 2 pound russet potatoes (peeled & diced)
- 1 tablespoon all-purpose flour
- 3 cups chicken stock
- 1 cup cheddar cheese (freshly grated/shredded)
- 3/4 cup heavy cream
Directions:
To start, you will need a large pot or a Dutch oven. It’s helpful to prep all your ingredients first since the cooking goes quickly. The size of your potato dice doesn’t matter much, as they will break down during cooking.
- In the pot over medium-high heat, add a little oil. Then, place chunks of steak into the pot to sear the sides. Make sure not to crowd the steak too much, and remember that you don’t need to sear every side for great flavor. Just sear one or two sides and then set the steak aside.
- Next, toss in the diced onion and a bit more oil. The pot will be quite dry, so the oil adds moisture. Add the minced garlic with the onions and cook until both soften and start to brown.
- After that, sprinkle in the flour and cook it for about a minute with the onions and garlic. Pour in the chicken broth and add the diced potatoes and the seared steak back into the pot.
- Don’t worry if the liquid does not cover everything; the potatoes need time to cook down. Bring the soup to a simmer, then lower the heat to low and cover the pot. Cook for about an hour or until the beef chunks are tender. The potatoes will cook faster than the beef.
- If you are using a Dutch oven, an alternative method is to cover the pot and place it in a preheated oven at 350°F for 1 to 1.5 hours, or until the steak is tender.
- Once the steak is tender, remove the pot from heat. Stir in the heavy cream and shredded cheese. As you mix, you’ll notice the potatoes breaking down and adding creaminess to the soup. Taste it for salt and pepper, then let it cool a bit before serving. Enjoy!
how to serve Steak And Potato Soup
Serve this soup hot in bowls. It can be accompanied by crusty bread or a simple salad for a complete meal. Add a sprinkle of extra cheese on top for added flavor.
how to store Steak And Potato Soup
To store the soup, let it cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months.
tips to make Steak And Potato Soup
- For extra flavor, use beef broth instead of chicken stock.
- You can add vegetables like carrots or celery for more nutrition and taste.
- If you like spice, consider adding a pinch of red pepper flakes or a dash of hot sauce.
variation
You can make a creamy version by adding additional cream or even some sour cream for tanginess. For a lighter version, substitute the heavy cream with half-and-half or milk.
FAQs
Can I use a different type of meat?
Yes, you can use ground beef, lamb, or even chicken. Just adjust the cooking time as needed.
Is it possible to make this soup in a slow cooker?
Absolutely! Brown the meat and sauté the onions and garlic first. Then, transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I make this soup ahead of time?
Yes, it holds up well! Just make sure to keep it in the fridge or freezer and reheat before serving.
Steak and Potato Soup
Ingredients
Main Ingredients
- 1.5 pounds beef stew meat
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced or pressed)
- 2 pounds russet potatoes (peeled & diced)
- 1 tablespoon all-purpose flour
- 3 cups chicken stock For extra flavor, use beef broth instead.
- 1 cup cheddar cheese (freshly grated/shredded) Can add extra cheese for serving.
- 3/4 cup heavy cream Can substitute with half-and-half or milk for a lighter version.
Method
Preparation
- Prep all your ingredients first since the cooking goes quickly.
- In a large pot or Dutch oven, add a little oil over medium-high heat and sear the chunks of steak until browned on one or two sides. Set aside.
- In the same pot, add diced onion and a bit more oil, cooking until softened and starting to brown.
- Add minced garlic and cook along with the onions.
- Sprinkle in flour and cook for about a minute.
- Pour in chicken broth, add diced potatoes and seared steak back into the pot.
Cooking
- Bring the soup to a simmer, then lower the heat and cover the pot. Cook for about an hour until the beef is tender.
- Alternatively, cover the pot and place it in a preheated oven at 350°F for 1 to 1.5 hours.
- Once tender, remove from heat, stir in heavy cream and shredded cheese.
Serving
- Serve hot in bowls, accompanied by crusty bread or a simple salad.
- Add a sprinkle of extra cheese on top for added flavor.