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Creamy Steak & Potato Soup Recipe

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4.5 from 748 reviews

This Creamy Steak & Potato Soup is a comforting, hearty dish featuring tender steak cubes, creamy potatoes, and a rich broth made with beef stock and dairy. Perfect for chilly evenings, this soup combines robust flavors of sirloin or rib-eye steak with savory herbs and spices, all simmered together to create a velvety texture that is both satisfying and easy to make.

Ingredients

Meat

  • 1 lb steak (sirloin or rib-eye), cubed

Vegetables

  • 4 medium potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme (optional)
  • Fresh parsley, chopped (for garnish)

Liquids & Dairy

  • 4 cups beef broth
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 tablespoons butter

Spices & Seasonings

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions

  1. Prepare Ingredients: Cube the steak into bite-size pieces, peel and dice the potatoes, chop the onion, and mince the garlic. If using fresh thyme, have it ready for later use.
  2. Sauté Aromatics and Steak: In a large pot or Dutch oven over medium heat, melt the butter. Add the chopped onion and minced garlic and sauté until translucent and fragrant, about 3-4 minutes. Add the cubed steak pieces and cook until browned on all sides, approximately 5-7 minutes.
  3. Add Potatoes and Seasonings: Stir in the diced potatoes, salt, black pepper, and paprika. Add the fresh thyme if using. Cook together for a couple of minutes to let the flavors meld.
  4. Pour in Broth and Simmer: Add the beef broth to the pot, bringing the mixture to a boil. Reduce the heat to low and let it simmer, uncovered, until the potatoes are tender and the steak is cooked through, roughly 20-25 minutes.
  5. Add Cream and Milk: Lower the heat to very low and slowly stir in the heavy cream and milk, warming the soup without boiling to prevent curdling. Adjust seasoning if necessary.
  6. Serve and Garnish: Ladle the creamy steak and potato soup into bowls and garnish with chopped fresh parsley for a burst of color and freshness. Serve warm.

Notes

  • Use sirloin or rib-eye for the best flavor and tenderness; other cuts might work but adjust cooking times accordingly.
  • To make the soup thicker, mash some of the cooked potatoes before adding the cream.
  • Fresh thyme is optional but enhances the earthy flavors in the soup.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop to avoid breaking the cream.

Find it online: https://alinacooks.com/creamy-steak-and-potato-soup-recipe/