Description
This Steak and Potato Soup is a rich and creamy one-pot meal packed with tender beef, hearty potatoes, and cheddar cheese. It’s an easy comfort food recipe that requires no blending—just a simple, satisfying dish perfect for chilly nights!
Ingredients
Scale
Meat:
- 1 lb beef steak (sirloin or your choice, cut into bite-sized pieces)
Produce:
- 3 cloves garlic (minced)
- 2 lbs russet potatoes (peeled and diced)
- 1/2 medium yellow onion (diced)
Canned Goods:
- 3 cups chicken stock
Baking & Spices:
- 1 tablespoon all-purpose flour
Dairy:
- 1 cup cheddar cheese (shredded)
- 3/4 cup heavy cream
Instructions
- Sear the Steak:
- Heat a large pot or Dutch oven over medium-high heat.
- Add 1 tablespoon oil and sear the steak pieces until browned (about 3–4 minutes per side).
- Remove from the pot and set aside.
- Sauté the Aromatics:
- In the same pot, add the diced onion and garlic.
- Cook until fragrant and softened (about 2 minutes).
- Add the Potatoes & Stock:
- Stir in the flour and cook for 1 minute, stirring continuously.
- Pour in the chicken stock and add the potatoes.
- Bring to a simmer and cook for 15–20 minutes, or until potatoes are fork-tender.
- Make it Creamy:
- Reduce heat to low and stir in the heavy cream and cheddar cheese.
- Mix until smooth and well combined.
- Add the Steak Back:
- Return the seared steak pieces to the pot.
- Simmer for 5 more minutes, then remove from heat.
- Serve & Enjoy:
- Let the soup cool slightly before serving.
- Garnish with extra cheese, fresh herbs, or crispy bacon bits if desired!
Notes
- For extra richness, substitute beef broth for a deeper flavor.
- Want more veggies? Add carrots or celery along with the onions.
- Make it thicker by mashing a few potatoes into the broth before adding the steak back.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
