Description
Creamy Steak and Potato Soup is a hearty and comforting dish featuring tender cubes of steak, soft diced potatoes, and a rich, creamy broth infused with aromatic herbs and sharp cheddar cheese. Perfect for chilly days, this American classic soup combines savory flavors and satisfying textures into a warm, filling meal.
Ingredients
Meat and Dairy
- 1 pound steak (sirloin or ribeye), cut into small cubes
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
Vegetables and Herbs
- 3 cups potatoes, diced (preferably Yukon Gold)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped green onions
- 1 teaspoon thyme
Liquids and Seasonings
- 3 cups beef broth
- Salt and black pepper to taste
Instructions
- Sauté Steak: Melt butter in a large pot over medium heat. Add steak cubes and cook until browned on all sides, about 5-7 minutes. Remove steak and set aside temporarily.
- Sauté Aromatics: In the same pot, add chopped onion and sauté until softened, about 3-4 minutes. Then add minced garlic and cook for another 1 minute until fragrant.
- Add Potatoes and Broth: Stir in the diced potatoes and pour in the beef broth. Increase heat and bring to a boil.
- Simmer Potatoes: Reduce heat to low and simmer the soup uncovered for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cream and Thyme: Stir in the heavy cream and thyme, mixing thoroughly to combine and heat through.
- Return Steak to Soup: Add the browned steak cubes back into the pot and simmer for an additional 5 minutes to meld the flavors and reheat the meat.
- Melt Cheese: Sprinkle the shredded cheddar cheese into the soup and stir until completely melted and incorporated, creating a rich, creamy texture.
- Season and Garnish: Season the soup with salt and black pepper to taste. Garnish with freshly chopped green onions before serving for a burst of color and mild onion flavor.
Notes
- Using Yukon Gold potatoes helps achieve a naturally creamy texture without extra thickening agents.
- For a thicker soup consistency, mash some of the cooked potatoes before adding steak back into the pot.
- Steak choice affects tenderness; sirloin offers lean meat while ribeye adds extra richness.
- Adjust seasoning gradually, especially salt, as cheese and broth contribute saltiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
