Go Back
Steak And Potato Soup

Steak and Potato Soup

A hearty and comforting soup featuring tender beef, creamy potatoes, and rich flavors, perfect for chilly evenings or family dinners.
Imprimer la recette Épingler la recette
Préparation 20 minutes
Cuisson 1 heure 30 minutes
Temps total 1 heure 50 minutes
Portions: 6 bowls
Plat: Dinner, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Préparation Notes

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

Équipement

  • Large pot or Dutch oven

Préparation
 

  1. Prep ingredients: dice onion, peel and dice potatoes, mince garlic.
  2. Heat oil in a pot and sear beef stew meat until browned on all sides. Remove and set aside.
  3. Sauté onion until soft, then add garlic and cook briefly.
  4. Stir in flour and cook for 1 minute to remove raw taste.
  5. Gradually add chicken stock, scraping the bottom of the pot.
  6. Return beef to pot with potatoes. Bring to a simmer.
  7. Reduce heat, cover, and cook for about 1 hour until beef is tender.
  8. Stir in heavy cream and cheddar cheese until melted and creamy.
  9. Season with salt and pepper to taste.
  10. Serve warm, garnished with fresh herbs or croutons if desired.

Notes et conservation

You can substitute beef stew meat with chuck roast or even ground beef. For a lighter version, use milk instead of cream.