Creamy Steak and Potato Soup Recipe

Name: Creamy Steak and Potato Soup Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: 1.5 pound beef stew meat, cut into chunks; 1 medium yellow onion; 3 clove garlic; 2 pound russet potatoes; 3 cup chicken stock; 0.75 cup heavy cream; 1 cup cheddar cheese; 1 tablespoon all-purpose flour; Oil for sautéing

6 servings

This hearty and comforting Steak and Potato Soup combines tender seared beef stew meat with creamy potatoes in a rich, cheesy broth. Cooked slowly to achieve the perfect tenderness, this soup delivers deep flavors with simple ingredients, making it an ideal meal for cooler days or whenever you're craving a satisfying bowl of homemade soup.

Ingredients

beef stew meat
cut into chunks
1 ½ lb
yellow onion
1 medium
garlic
3 clove
russet potatoes
2 lb
chicken stock
3 c
heavy cream
¾ c
cheddar cheese
1 c
all-purpose flour
1 tbsp
Oil for sautéing

Directions

1
Dice the onion, mince the garlic, peel and dice the potatoes, and cut the beef stew meat into chunks. Having everything prepped will help the cooking process move quickly and smoothly.
2
Heat a little oil in a large pot or preferably a Dutch oven over medium-high heat. Add the beef chunks in batches to avoid overcrowding, searing one or two sides to develop flavor. Remove the seared beef and set aside.
3
Add a little more oil if needed to the pot. Add the diced onion and minced garlic to the pot and cook over medium heat until softened and slightly browned, stirring frequently to prevent burning.
4
Sprinkle the tablespoon of all-purpose flour over the softened onions and garlic. Stir well and cook for about one minute to eliminate the raw flour taste and help thicken the soup later.
5
Slowly pour in the chicken stock while stirring to deglaze the pot and incorporate the flour mixture, creating a thick base for the soup.
6
Return the seared beef to the pot along with the diced potatoes. Do not try to submerge everything as the liquid will not fully cover the ingredients while the potatoes are still raw.
7
Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 1 to 1.5 hours, or until the beef is tender. The potatoes will break down during cooking and thicken the broth.
8
Alternatively, if using a Dutch oven, cover the pot and place it in a preheated oven at 350°F (175°C) for 1 to 1.5 hours until the steak is tender.
9
Once the beef is tender, remove the pot from heat. Stir in the heavy cream and freshly grated cheddar cheese until melted and creamy. Taste and adjust seasoning with salt and pepper if needed.
10
Allow the soup to cool slightly before serving. Enjoy this rich, creamy, and hearty steak and potato soup warm.