Steak and Potato Soup
Discovera hearty Steak and Potato Soup recipe that's easy to prepare and full offlavor. Perfect for warming up on a chilly day.
Ingredients
- 1 lb beef sirloin steak cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups beef broth
- 2 cups russet potatoes peeled and diced
- 1 cup carrots peeled and sliced
- 1 cup celery diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup heavy cream
- Optional garnishes: shredded cheddar cheese chopped parsley,
Instructions
Sear the Steak:
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper. Add them to the pot and cook until browned on all sides. Remove the steak and set aside.
Sauté Vegetables:
- In the same pot, add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
Combine Ingredients:
- Return the seared steak to the pot. Add diced potatoes, sliced carrots, diced celery, and dried thyme.
Add Broth:
- Pour in the beef broth, ensuring all ingredients are submerged. Bring to a boil.
Simmer:
- Reduce heat to low, cover, and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
Finish the Soup:
- Stir in the heavy cream and adjust seasoning with salt and pepper if needed. Heat through for about 5 minutes.
Serve:
- Ladle the soup into bowls and garnish with your choice of shredded cheddar cheese, chopped parsley.
Notes
- Calories: 450
- Protein: 35g
- Carbohydrates: 40g
- Fat: 20g
- Fiber: 5g