Creamy Steak & Potato Soup
A comforting and hearty soup combining tender steak, creamy richness, and earthy potatoes, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb beef steak, diced any tender cut works well
- 2 large potatoes, peeled and diced Russet or Yukon Gold are both great options
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream can substitute with lighter alternative
- 2 tbsp olive oil
- to taste Salt and pepper
- for garnish Fresh parsley
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until the onion turns translucent.
- Add the diced steak to the pot; cook until it’s nicely browned.
- Stir in the diced potatoes and pour in the beef broth, bringing the mixture to a full boil.
- Reduce the heat and allow it to simmer for about 15-20 minutes until the potatoes are tender.
- Slowly stir in the heavy cream. Season with salt and pepper to your liking.
- Let it simmer for another 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze without cream. For added flavor, consider adding a splash of Worcestershire sauce or using leftover roast steak.