Description
Hearty Steak and Potato Soup delivers comfort with rich beef flavors and creamy potato goodness. Chefs and home cooks savor this classic dish that promises warmth and satisfaction in each spoonful.
Ingredients
Scale
- 1 pound (454 g) beef (sirloin steak, chuck roast, or beef stew meat)
- 2 pounds (907 g) russet potatoes, diced
- ½ medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup (240 ml) cheddar cheese, shredded
- 3 cups (710 ml) chicken stock
- ¾ cup (180 ml) heavy cream
- 1 tbsps all-purpose flour
- Salt, to taste
- Black pepper, to taste
Instructions
- Ingredient Preparation: Uniformly dice potatoes into small, consistent cubes to ensure even cooking and tender texture throughout the soup.
- Steak Searing: Heat a large pot over medium-high heat, adding a thin oil layer. Sear steak chunks decisively, creating caramelized edges while maintaining a spacious cooking surface to prevent steaming.
- Aromatic Foundation: Remove seared meat, then sauté onions until translucent. Add garlic and cook until fragrant, developing a rich flavor base for the soup.
- Seasoning and Coating: Return steak to the pot, incorporate potato chunks, and generously season with salt and black pepper. Dust with flour, stirring thoroughly to create an even coating and eliminate raw flour taste.
- Liquid Integration: Pour chicken stock into the pot, covering ingredients just below the surface. Reduce heat, cover, and simmer patiently, allowing flavors to meld and potatoes to become tender.
- Finishing Touches: Remove from heat after 35 minutes. Whisk in heavy cream and cheddar cheese until the soup reaches a smooth, luxurious consistency. Adjust seasoning to balance flavors perfectly.
Notes
- Prepare Uniform Potatoes: Dice potatoes into small, consistent cubes to ensure even cooking and perfect texture throughout the soup.
- Sear Steak Strategically: Use high heat and avoid overcrowding the pan to achieve caramelized edges that lock in rich, meaty flavor.
- Toast Flour Carefully: Briefly cook flour to eliminate raw taste and create a deeper, more complex base for the soup’s richness.
- Balance Cream and Cheese: Gently stir in cream and cheddar at the end to create a smooth, luxurious consistency without breaking the sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 384
- Sugar: 2 g
- Sodium: 642 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg