Description
Hearty “creamy steak and potato soup” promises comfort in every spoonful, blending tender beef and velvety potatoes into a satisfying meal. Warm kitchens welcome this rich, soul-soothing dish that wraps you in culinary warmth.
Ingredients
Scale
Protein:
- 1 pound (454 grams) steak (sirloin or ribeye)
- 1/2 cup (56 grams) shredded cheddar cheese (optional)
Vegetables and Aromatics:
- 4 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup (15 grams) fresh parsley, chopped (optional)
Liquids and Seasonings:
- 4 cups (946 milliliters) beef broth
- 1 cup (240 milliliters) heavy cream
- 1 tablespoon (15 milliliters) olive oil
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 2 tablespoons (28 grams) butter
- 1 teaspoon (5 grams) salt, or to taste
- 1/2 teaspoon (1 gram) black pepper, or to taste
Instructions
- Sear the steak in hot olive oil over medium-high heat until golden brown, approximately 5-7 minutes. Transfer the meat to a separate plate.
- In the identical pot, melt butter and gently sauté chopped onions and minced garlic until they become translucent and aromatic, roughly 3 minutes.
- Pour beef broth into the pot and incorporate diced potatoes, Worcestershire sauce, salt, and pepper. Stir thoroughly to blend ingredients.
- Allow the mixture to simmer uncovered for 15-20 minutes, ensuring potatoes become fork-tender and develop a soft, creamy texture.
- Slice the previously cooked steak into small, bite-sized cubes and reintroduce them into the simmering liquid.
- Pour heavy cream into the pot, stirring gently to create a rich, velvety consistency. Continue simmering for an additional 5-7 minutes.
- Taste and fine-tune seasoning with extra salt and pepper as needed.
- Ladle the hot soup into serving bowls and optionally top with shredded cheddar cheese and freshly chopped parsley for added flavor and visual appeal.
Notes
- Use high-quality, well-marbled steak like ribeye or sirloin for maximum flavor and tenderness.
- Choose waxy potatoes such as Yukon Gold for a creamy, smooth texture that holds up well during cooking.
- Pat the steak dry before searing to ensure a perfect golden-brown crust and prevent steaming.
- Slice the steak against the grain to guarantee the most tender meat possible in your soup.
- For a lighter version, swap heavy cream with half-and-half or whole milk to reduce calories while maintaining richness.
- Add a splash of red wine or dark beer during sautéing for deeper, more complex flavor profile.
- Customize the soup by incorporating additional vegetables like carrots or celery for extra nutrition and texture.
- Let the soup rest for 10-15 minutes before serving to allow flavors to meld and intensify.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Dinner, Lunch, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 100 mg