Creamy Steak & Potato Soup (Print Version)
A rich, hearty blend of tender beef cubes and creamy potatoes in a flavorful broth, perfect for warming up on chilly evenings.
# Ingredients:
01 -
1 lb sirloin or rib-eye steak, cubed
02 -
4 medium potatoes, peeled and diced
03 -
1 medium onion, chopped
04 -
3 cloves garlic, minced
05 -
4 cups beef broth
06 -
1 cup heavy cream
07 -
1/2 cup milk
08 -
2 tablespoons butter
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1/2 teaspoon paprika
12 -
1 tablespoon fresh thyme (optional)
13 -
Fresh parsley, chopped (for garnish)
# Steps:
01 -
Heat a large pot over medium-high heat and add the butter. Once melted, add the cubed steak and cook until browned on all sides. Remove the steak from the pot and set aside.
02 -
In the same pot, add the onions and garlic. Sauté for 2-3 minutes until softened and fragrant.
03 -
Add the diced potatoes, beef broth, salt, pepper, and paprika. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
04 -
Add the cooked steak back to the pot along with the heavy cream and milk. Stir to combine, then let simmer for another 5-7 minutes to heat through and thicken slightly.
05 -
Taste and adjust seasoning, adding more salt, pepper, or paprika if needed.
06 -
Serve hot, garnished with fresh parsley and a sprinkle of fresh thyme if desired.
# Notes:
01 -
This soup is the perfect balance of tender beef, creamy potatoes, and flavorful spices. The richness of the cream blends with the beef broth to create a soup that's both filling and comforting.
02 -
Serve with a side of crusty bread for an extra comforting meal.