Steak and Potato Soup Recipe

Introduction

Steak and Potato Soup is a hearty, comforting dish perfect for chilly days. Packed with tender beef, creamy potatoes, and melted cheddar, it combines satisfying flavors in a single bowl. This stovetop recipe is simple to prepare and sure to please the whole family.

Ingredients

• 1.5 pounds beef stew meat
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 pounds russet potatoes, peeled and diced
• 1 tablespoon all-purpose flour
• 3 cups chicken stock
• 1 cup cheddar cheese, grated
• 3/4 cup heavy cream
• Oil for cooking
• Salt and pepper to taste

Instructions

1. Step 1: Prepare all ingredients by dicing the onion, mincing the garlic, and chopping the potatoes.
2. Step 2: In a large pot over medium-high heat, add a splash of oil and sear the beef stew meat until browned on all sides. Remove the beef and set aside.
3. Step 3: Add more oil if needed, then cook the diced onions until softened. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Step 4: Stir in the flour and cook for about a minute to remove the raw taste.
5. Step 5: Gradually pour in the chicken stock while scraping the bottom of the pot to lift any browned bits.
6. Step 6: Return the seared beef to the pot and add the diced potatoes. Bring the soup to a gentle simmer.
7. Step 7: Cover the pot and cook on low heat for about one hour, or until the beef is tender and the potatoes are cooked through.
8. Step 8: Stir in the heavy cream and grated cheddar cheese until the cheese is melted and the soup is creamy. Season with salt and pepper to taste before serving.

Tips & Variations

• For a richer flavor, use beef stock instead of chicken stock.
• Add chopped carrots or celery with the onions for extra vegetables.
• Use sharp cheddar for a more pronounced cheese taste.
• To make it gluten-free, substitute the flour with a gluten-free thickener such as cornstarch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. You may need to add a little extra stock or water if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use chuck roast or any stew meat that becomes tender with slow cooking. Avoid lean cuts as they may become tough.

Is it possible to freeze this soup?

Yes, you can freeze steak and potato soup for up to 2 months. Cool completely before freezing and use freezer-safe containers. Thaw overnight in the refrigerator before reheating.