Creamy Steak and Potato Soup
A cozy and comforting creamy soup made with tender steak, potatoes, and a splash of cream, perfect for calming down a hectic day.
Ingredients
Main Ingredients
- 1 lb steak, cut into bite-sized pieces Use any cut that browns nicely.
- 2 cups potatoes, diced Yukon Gold or Russet potatoes work well.
- 1 cup heavy cream Can be substituted with milk in a pinch.
- 4 cups beef broth Use low-sodium broth if preferred.
- 1 onion chopped Yellow onion recommended for sweetness.
- 3 cloves garlic, minced Fresh garlic enhances flavor.
- 2 tbsp olive oil For sautéing.
- to taste Salt and pepper Adjust seasoning to preference.
- Fresh parsley for garnish Fresh parsley, for garnish Adds freshness when serving.
Instructions
Cooking the Soup
- In a large pot, heat the olive oil over medium heat. Add the steak and cook until browned. Remove from the pot and set aside.
- In the same pot, add onion and garlic, sautéing until translucent.
- Add the diced potatoes and beef broth, bringing it to a boil.
- Reduce heat and let simmer until potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and the cooked steak. Season with salt and pepper. Simmer for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
Do not obsess over perfect knife cuts. Browning steak creates flavor - listen for the sizzle. If soup appears too thin, mash some potatoes in the pot to thicken.