Description
A comforting bowl of creamy soup packed with tender beef and hearty potatoes, perfect for cozy dinners.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 pound beef tenderloin, ribeye, flank or strip steak, cut into bite-sized pieces
- Salt, to taste
- Pepper, to taste
- 1 cup onion, finely diced
- 2 cloves garlic, minced
- 4 cups beef stock
- 2 pounds potatoes, cut into 1-inch cubes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 8 ounces white cheddar cheese, shredded
- Green onions, sliced (optional garnish)
Instructions
- In a large pot or Dutch Oven over medium heat, add the olive oil.
- Season the steak with salt and pepper, then add to the hot oil and cook until done through, about 6-7 minutes. Remove the steak with a slotted spoon and set aside.
- Add the onions and garlic to the pot with the beef juices and cook for 2-3 minutes until softened.
- Pour in the beef stock and add the potatoes. Increase heat to high and bring to a boil. Cook for about 10-12 minutes until the potatoes are fork tender.
- In a separate pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
- Whisk in the milk until smooth and fully blended.
- Once the potatoes are fork tender, pour in the hot milk mixture and stir until thickened, about 3-4 minutes.
- Add the steak back to the pot along with the heavy cream and cook until heated through, about 2-3 minutes.
- Remove from heat and stir in the white cheddar cheese until melted. Adjust seasoning with salt and pepper.
- Ladle into bowls and garnish as desired.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg