Steak and Potato Soup
A hearty and comforting soup featuring tender beef, creamy potatoes, and rich flavors, perfect for chilly evenings or family dinners.
Equipment
- Large pot or Dutch oven
Ingrédients
- 1.5 lb beef stew meat
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 lb russet potatoes peeled and diced
- 1 tbsp all-purpose flour
- 3 cups chicken stock
- 1 cup cheddar cheese freshly grated
- 3/4 cup heavy cream
- cooking oil for searing
- salt and pepper to taste
Instructions
- Prep ingredients: dice onion, peel and dice potatoes, mince garlic.
- Heat oil in a pot and sear beef stew meat until browned on all sides. Remove and set aside.
- Sauté onion until soft, then add garlic and cook briefly.
- Stir in flour and cook for 1 minute to remove raw taste.
- Gradually add chicken stock, scraping the bottom of the pot.
- Return beef to pot with potatoes. Bring to a simmer.
- Reduce heat, cover, and cook for about 1 hour until beef is tender.
- Stir in heavy cream and cheddar cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs or croutons if desired.
Notes
You can substitute beef stew meat with chuck roast or even ground beef. For a lighter version, use milk instead of cream.