Creamy Steak Potato Soup (Printable Version)
A hearty blend of seared beef, potatoes, onions, and cheddar cheese in a creamy base.
# What You'll Need:
→ Meat
01 -
1.5 pounds beef stew meat
→ Vegetables & Aromatics
02 -
1 medium yellow onion, diced
03 -
3 cloves garlic, minced or pressed
04 -
2 pounds russet potatoes, peeled and diced
→ Liquids & Dairy
05 -
3 cups chicken stock
06 -
3/4 cup heavy cream
07 -
1 cup cheddar cheese, freshly grated or shredded
→ Others
08 -
1 tablespoon all-purpose flour
09 -
1 to 2 tablespoons oil for searing and sautéing
# Step-by-Step Guide:
01 -
Dice the onion and potatoes, mince or press the garlic. Arrange all ingredients for swift progression as cooking advances rapidly.
02 -
Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add beef chunks in batches to avoid crowding and sear until browned on one or two sides. Remove and set aside.
03 -
Add additional oil if necessary, then cook diced onion and garlic until softened and lightly browned.
04 -
Sprinkle all-purpose flour over the onion and garlic, stirring constantly for about one minute to develop a roux.
05 -
Pour in chicken stock, then add diced potatoes and seared beef back into the pot. Do not fully submerge ingredients, potatoes will only be partially covered.
06 -
Bring to a simmer, reduce heat to low, cover, and cook for 60 to 90 minutes until beef is tender and potatoes are soft. Alternatively, place covered pot in a preheated 350°F oven for the same duration.
07 -
Remove from heat, stir in heavy cream and shredded cheddar cheese until combined and creamy. Adjust seasoning with salt and pepper as desired.
08 -
Allow the mixture to cool slightly before serving warm.
# Additional Notes:
01 -
Partial submersion of potatoes during cooking promotes gradual softening without disintegration.