Description
A comforting creamy steak and potato soup perfect for chilly days.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 pound beef tenderloin, ribeye, flank, or strip steak, cut into bite-sized pieces
- Salt to taste
- Pepper to taste
- 1 cup onion, finely diced
- 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 garnish)
Instructions
- Add the olive oil to a large pot or Dutch oven over medium heat.
- Season the steak with salt and pepper, then add it to the hot oil. Cook until done through, about 6 to 7 minutes. Remove the steak and set it aside.
- Add onions and garlic to the pot. Cook for 2 to 3 minutes, until softened.
- Pour in the beef stock and add potatoes. Bring to a boil and cook for about 10 to 12 minutes, until the potatoes are fork-tender.
- Melt the butter in a separate pot over medium heat. Whisk in flour and cook for 1 to 2 minutes.
- Whisk in the milk until thickened.
- Pour the hot milk mixture into the potato mixture and stir until thickened, about 3 to 4 minutes.
- Add the steak back to the pot with heavy cream and cook until heated through, about 2 to 3 minutes.
- Remove from heat and stir in cheese until melted.
- Ladle the soup into bowls and garnish with cheese and sliced green onions, if desired.
Notes
Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg