Creamy Steak and Potato Soup

Creamy, Cozy Steak and Potato Soup That Warms the Heart

This Creamy Steak and Potato Soup is a delightful blend of flavors, offering a comforting meal that’s packed with protein and hearty texture. In just about 30 minutes, you can serve up a steaming bowl of creamy goodness that will have your family asking for seconds! Grab your ingredients, let’s cozy up in the kitchen, and whip together a soup that feels like home.

There’s something truly special about a big pot of soup simmering on the stove, filling your home with mouthwatering aromas that beckon everyone to the kitchen. This soup isn’t just any ordinary recipe; it combines tender steak and creamy potatoes in a way that wraps you in warmth with every spoonful. Perfect for a chilly evening or any time you need a little comfort, this recipe is one of those tested family favorites that will become a staple in your home.

Why You Should Make This Creamy Delight

This Creamy Steak and Potato Soup is more than just a meal; it’s a celebration of simple ingredients transforming into something extraordinary. Rich in flavor and texture, it’s a quick, family-friendly recipe that delivers hearty satisfaction. Plus, it’s versatile enough to fit into your busy schedule, making it an ideal weeknight dinner.

How to Make Creamy Steak and Potato Soup

Creamy Steak and Potato Soup

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• Author: oussama
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: None

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Description

A delightful blend of steak and potatoes in a creamy soup that warms the heart.

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Ingredients

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• 1 tablespoon extra virgin olive oil
• 1 pound beef (tenderloin, ribeye, flank, or strip steak, cut into bite-size pieces)
• Salt and pepper, to taste
• 1 cup onion (finely diced from 1 medium onion)
• 2 cloves garlic (minced)
• 4 cups beef stock
• 2 pounds potatoes (cut into 1-inch cubes)
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 8 ounces white cheddar cheese (shredded)
• Green onions (sliced, optional for garnish)

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Instructions

1. In a large pot or Dutch oven over medium heat, add the olive oil. Season the steak with salt and pepper, then toss it into the hot oil. Cook until cooked through, about 6-7 minutes.
2. Remove the steak using a slotted spoon and set aside, leaving the flavorful juices in the pot.
3. Add the onions and garlic to the pot and cook for 2-3 minutes until softened.
4. Pour in the beef stock and carefully add in the potatoes. Bring to a boil and cook for about 10-12 minutes until the potatoes are fork-tender.
5. Melt the butter in a separate pot over medium heat. Whisk in the flour until combined and cook for 1-2 minutes.
6. Gradually whisk in the milk to create a creamy base.
7. Once the potatoes are done, pour in the hot milk mixture and stir until thickened, about 3-4 minutes.
8. Stir the cooked steak back into the pot along with the heavy cream. Heat through for another 2-3 minutes.
9. Remove from heat and stir in the shredded white cheddar cheese until fully melted.
10. Serve warm, garnished with extra cheese and sliced green onions if desired.

Notes

Best enjoyed warm and can be stored in an airtight container in the refrigerator for up to three days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 75mg

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 pound beef (tenderloin, ribeye, flank, or strip steak, cut into bite-size pieces)
• Salt and pepper, to taste
• 1 cup onion (finely diced from 1 medium onion)
• 2 cloves garlic (minced)
• 4 cups beef stock
• 2 pounds potatoes (cut into 1-inch cubes)
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 8 ounces white cheddar cheese (shredded)
• Green onions (sliced, optional for garnish)

Directions:

1. In a large pot or Dutch oven over medium heat, add the olive oil. Season the steak with salt and pepper, then toss it into the hot oil. Cook, stirring occasionally, until cooked through, about 6-7 minutes.
2. Remove the steak using a slotted spoon and set aside, leaving the flavorful juices in the pot.
3. Add the onions and garlic to the pot and cook for 2-3 minutes until softened.
4. Pour in the beef stock and carefully add in the potatoes. Increase heat to high and bring to a boil. Cook for about 10-12 minutes until the potatoes are fork-tender.
5. Meanwhile, melt the butter in a separate pot over medium heat. Whisk in the flour until combined and cook for 1-2 minutes, stirring often.
6. Gradually whisk in the milk, creating a creamy base.
7. Once the potatoes are done, pour in the hot milk mixture and stir until thickened, which should take about 3-4 minutes.
8. Stir the cooked steak back into the pot along with the heavy cream and heat through for another 2-3 minutes.
9. Remove from heat and stir in the shredded white cheddar cheese until fully melted and blended.
10. Taste and add seasoning as needed. Ladle the soup into bowls, garnishing with extra cheese and sliced green onions if desired.

Serving Up Comfort: Presenting Your Soup

This Creamy Steak and Potato Soup is best enjoyed warm, straight from the pot! Serve it alongside freshly baked bread or a crisp green salad to round out the meal. Your family will appreciate the love and care you’ve put into each bowl.

Storing the Leftovers: Keep It Fresh

If you find yourself with extra soup (though it’s hard to imagine anyone not cleaning their bowls), store it in an airtight container in the refrigerator. It will keep fresh for up to three days. Just reheat it on the stove or in the microwave when you’re ready for another serving.

Tips for Perfecting Your Creamy Soup

• Choose the Right Cut: Using tender cuts like ribeye or flank steak will yield the best results, making the soup rich and flavorful.
• Thickness Checks: If you prefer a thicker soup, allow it to simmer longer after adding the milk mixture.
• Garnish Generously: A handful of fresh green onions or extra cheddar cheese on top adds an extra layer of flavor.

Variations to Keep It Interesting

Feel free to mix it up! Add vegetables like carrots or peas for a colorful twist. You can even swap the beef for chicken or turkey if you’re looking to change things up while keeping that cozy feel.

FAQs

1. Can I make this soup ahead of time?
   Yes! This soup can be made in advance and refrigerated. Just reheat and enjoy.

2. Is it freezable?
   While the soup can be frozen, dairy like cream can affect texture when reheated. It’s best to freeze the soup without cream, then add it in after reheating.

3. Can I substitute different cheeses?
   Absolutely! While white cheddar lends a creamy texture, feel free to experiment with cheeses like Monterey Jack or Gouda for different flavors.

This Creamy Steak and Potato Soup brings comfort and joy to your dining experience. Just like a warm hug on a chilly day, it’s a recipe filled with love that your family will cherish. Grab those ingredients and make a memory today!