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Hearty Steak and Potato Soup Recipe
Emily

Steak and Potato Soup

A rich and hearty soup loaded with tender beef stew meat, creamy potatoes, cheddar cheese, and a touch of cream. Comfort food in a bowl, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb beef stew meat
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 lb russet potatoes, peeled & diced
  • 1 tbsp all-purpose flour
  • 3 cups chicken stock
  • 1 cup cheddar cheese, shredded
  • 3/4 cup heavy cream
  • salt and pepper, to taste
  • 1 tbsp oil (for searing beef)

Equipment

  • large soup pot
  • wooden spoon
  • knife and cutting board
  • Measuring cups and spoons
  • ladle

Method
 

  1. Prepare all ingredients by dicing the onion, mincing the garlic, and peeling and dicing the potatoes.
  2. In a large pot over medium-high heat, add oil and sear beef chunks until browned on all sides; set aside.
  3. In the same pot, sauté onions and garlic until softened.
  4. Add flour and stir for a minute.
  5. Pour in chicken stock while stirring; add seared beef and diced potatoes.
  6. Simmer covered for about an hour until beef is tender.
  7. Stir in heavy cream and cheddar cheese; season with salt and pepper before serving.

Notes

For added depth, use beef broth instead of chicken stock. Add chopped carrots or celery for extra vegetables. Leftovers thicken as they cool — add more broth when reheating. Garnish with fresh herbs like parsley or chives.