Description
A hearty bowl of creamy steak and potato soup that combines tender cubed steak with soft, diced potatoes for a satisfying meal.
Ingredients
Scale
- 1 lb steak, cubed
- 2 cups potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add the cubed steak and cook until browned, about 5–7 minutes.
- Once the steak is browned, add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 2-3 minutes.
- Stir in the diced potatoes, beef broth, salt, pepper, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Once the potatoes are cooked, stir in the heavy cream and heat through, ensuring it doesn’t boil again.
- Adjust the seasoning to taste and serve hot with fresh herbs or croutons on top.
Notes
For a thicker soup, mash some of the potatoes or add a cornstarch slurry towards the end.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg