Steak And Potato Soup

Steak and potato soup is a creamy combination of chunks of beef and potatoes. A creamy, flavorful broth is created with the potatoes and the rich beef flavor. It’s a simple recipe to make during the winter months.

Ingredients:
1.5 pound beef stew meat
1 medium yellow onion (diced)
3 cloves garlic (minced or pressed)
2 pound russet potatoes (peeled & diced)
1 tablespoon all purpose flour
3 cup chicken stock
1 cup cheddar cheese (freshly grated/shredded)
3/4 cup heavy cream

Instructions:
To start, you’re going to need a large pot or preferably Dutch oven. Prep all the ingredients before starting because things will go fast. Note, the size you dice the potatoes aren’t a big deal because they will break down. In a pot on medium high heat add a little oil. Then, place in chunks of steak and sear the sides. Do not crowd the steak too much. Also, all sides don’t have to be seared for great flavor. Sear one or two sides then remove the steak from the and sat to the side. Now, toss in the diced onion and a little oil. The pot will be more or less dry so you want to use the oil to add a little moisture in. Add the garlic in with the onions and cook them both until they are softened and browning a little. Next, add the flour and cook the flour for a minute with the onions and garlic. Then, pour in the chicken broth. Add the potatoes and the steak back into the pot. Do not try to submerge the ingredients, the liquid will not cover the tops while the potatoes are still raw. Bring the soup to a simmer then lower the heat to low and cover the pot. Cook for an hour or as long as it takes for the beef chunks to become tender. The potatoes will be cooked long before the beef.
Quick tip: if using a Dutch oven you can cover the pot then place the pot in the oven at 350℉ for 1-1.5 hours or until steak is tender.
Once the steak is tender, remove from the heat. Add in the heavy cream and shredded cheese then mix. You’ll notice all the potatoes breaking down and becoming creamy within the soup as you stir. Taste for salt and pepper, then allow to cool a bit before serving, and enjoy.

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