Description
This creamy steak and potato soup combines tender pieces of beef with tender potatoes in a rich, cheesy broth. Enhanced with sautéed onions and garlic, thickened with a buttery roux and finished with creamy milk, heavy cream, and white cheddar cheese, this hearty soup is perfect for a comforting meal. Garnished with green onions for a fresh finish, it serves 8 and offers a delicious balance of protein, creaminess, and savory flavors.
Ingredients
Meat and Vegetables
- 1 tablespoon extra virgin olive oil
- 1 pound beef (tenderloin, ribeye, flank or strip steak, cut into bite size pieces)
- Salt, to taste
- Pepper, to taste
- 1 cup onion (finely diced from 1 medium onion)
- 2 cloves garlic (minced)
- 2 pounds potatoes (cut into 1-inch cubes)
Liquids and Dairy
- 4 cups beef stock
- 1/2 cup butter
- 1/2 cup all purpose flour
- 3 cups milk
- 1 cup heavy cream
- 8 ounces white cheddar cheese (shredded)
Garnish
- Green onions (sliced, optional garnish)
Instructions
- Heat the oil: Add the olive oil to a large pot or Dutch oven over medium heat to prepare for cooking the beef.
- Cook the steak: Season the steak pieces with salt and pepper, then add them to the hot oil. Cook, stirring occasionally, until the beef is cooked through, about 6 to 7 minutes.
- Set aside the steak: Remove cooked steak using a slotted spoon and set it aside, leaving the flavorful juices in the pot.
- Sauté onions and garlic: Add the finely diced onions and minced garlic to the pot with the beef juices and cook for 2 to 3 minutes until softened and fragrant.
- Add stock and potatoes: Pour in the beef stock and carefully add the cubed potatoes. Increase the heat to high and bring the mixture to a boil. Let cook for 10 to 12 minutes or until the potatoes are just fork tender.
- Make the roux: Meanwhile, in a separate pot over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, stirring often to create a smooth roux.
- Incorporate milk: Slowly whisk in the milk to the roux to form a creamy mixture.
- Combine for thickening: When potatoes are tender, pour the hot milk mixture into the main pot and stir until the soup thickens, about 3 to 4 minutes.
- Add steak and cream: Return the cooked steak to the pot along with the heavy cream, cooking until everything is heated through, about 2 to 3 minutes.
- Melt cheese: Remove the pot from heat and stir in the shredded white cheddar cheese until fully melted and well blended into the soup.
- Season the soup: Taste and adjust the seasoning with salt and pepper as desired.
- Serve and garnish: Ladle the soup into bowls and garnish with extra cheese and sliced green onions if you like, then enjoy warm.
Notes
- You can use different cuts of steak such as tenderloin, ribeye, flank, or strip steak depending on your preference and budget.
- For a thicker soup, ensure to cook the roux for the full 1-2 minutes before adding milk to avoid a raw flour taste.
- If preferred, substitute milk and cream with dairy alternatives, but note it will alter the flavor and texture.
- Adding extra white cheddar on top as a garnish enhances the cheesy richness.
- This soup can be prepared in advance and reheated gently on the stovetop, stirring frequently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
