Description
Creamy Steak and Potato Soup is a hearty and comforting dish featuring tender steak cubes, soft diced potatoes, and a rich, creamy broth enriched with cheddar cheese and herbs. Perfect for chilly days, this American-style soup combines bold flavors and satisfying textures in a warming meal.
Ingredients
Meat
- 1 pound steak (sirloin or ribeye), cut into small cubes
Vegetables
- 3 cups potatoes, diced (preferably Yukon Gold for creaminess)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped green onions (for garnish)
Dairy
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
Liquids & Broth
- 3 cups beef broth
Seasonings
- 1 teaspoon thyme
- Salt and black pepper to taste
Instructions
- Brown the Steak: Melt butter in a large pot over medium heat. Add the cubed steak and cook until browned on all sides. Remove the steak from the pot and set aside to retain the flavorful sear.
- Sauté Onion and Garlic: In the same pot with remaining butter and steak juices, add chopped onion and sauté until softened and translucent, about 3-4 minutes. Then add the minced garlic and cook for another minute until fragrant.
- Add Potatoes and Broth: Stir in the diced potatoes, then pour in the beef broth. Increase heat to bring the mixture to a boil.
- Simmer Potatoes: Once boiling, reduce the heat to low and let the soup simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cream and Thyme: Stir the heavy cream and thyme into the soup carefully, blending to create a rich, creamy broth.
- Return Steak and Simmer: Add the browned steak cubes back into the pot and continue simmering the soup for an additional 5 minutes to meld flavors and warm the steak through.
- Add Cheese: Sprinkle in the shredded cheddar cheese and stir continuously until it fully melts into the soup, enhancing the creamy texture and depth of flavor.
- Season and Garnish: Season the soup with salt and freshly ground black pepper to taste. Serve hot, garnished with chopped green onions for a fresh, vibrant finish.
Notes
- Using Yukon Gold potatoes adds a naturally creamy texture to the soup.
- For a thicker, more rustic texture, mash some of the cooked potatoes before returning the steak to the pot.
- Adjust seasoning carefully after adding cheese, as cheddar can add saltiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
