Directions to follow
Prep Ingredients: Start by dicing the onion and potatoes, and mincing or pressing the garlic. Having everything ready ensures a smoother cooking process.
Sear the Beef: Heat oil in a large pot or Dutch oven over medium-high heat. Add chunks of beef stew meat, searing one or two sides—avoid overcrowding the pot. Once browned, set the beef aside.
Sauté Onions and Garlic: If needed, add a little more oil to the pot. Toss in the diced onion and garlic, cooking until softened and slightly browned.
Make the Roux: Sprinkle in the all-purpose flour, stirring for about one minute to create a roux with the onions and garlic.
Add Stock and Potatoes: Pour in the chicken stock, followed by the diced potatoes and the seared beef. Don’t worry if the potatoes aren’t fully submerged at this stage.
Simmer the Soup: Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 1 to 1.5 hours until the beef is tender and the potatoes have softened. Alternatively, you can transfer the covered pot to a preheated oven at 350°F for the same cooking time.
Finish with Cream and Cheese: Remove the pot from heat, stir in the heavy cream and shredded cheddar cheese. Mix thoroughly—the potatoes will break down slightly, creating a delightful creamy texture. Taste and season with salt and pepper as desired.
Serve: Allow the soup to cool slightly before serving warm.
Best ways to enjoy it
This Creamy Steak and Potato Soup is delicious on its own, but you can elevate the experience with a few simple serving suggestions. Try topping your soup with additional shredded cheese, crispy bacon bits, or freshly chopped chives for an extra touch. Pair it with crusty bread for dipping, or serve alongside a simple green salad for a well-rounded meal.
How to store & freeze
If you have leftovers (if that’s even possible!), storing them is easy. Allow the soup to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. If you want to freeze it, ensure the soup is fully cooled, then pack it into freezer-safe containers or bags. It can stay frozen for up to 3 months. When reheating, remember to do so on low heat to prevent the cream from separating and stir well.
Helpful cooking tips
- Searing the meat: Make sure to let the beef sear properly. This caramelization adds depth to the soup’s flavor.
- Cut your potatoes evenly: Aim for similar-sized chunks to ensure even cooking.
- Adjust seasoning: After adding the heavy cream and cheese, taste again. The richness may mellow the flavor, so you might need a little extra salt or pepper.
- Using a Dutch oven: A heavy pot like a Dutch oven retains heat well, leading to a more consistently cooked soup.
Creative twists
Feeling adventurous? Here are a few variations to switch things up! You can add vegetables like carrots or peas for a pop of color and nutrition. Consider swapping part of the cheddar cheese for crumbled blue cheese, which adds a bold flair. For a spicy kick, stir in a dash of cayenne pepper or smoked paprika. Or try a different protein altogether; chicken or turkey can convey a lighter version of this comforting soup!
FAQs
How long does it take to make this soup?
The total time for making this Creamy Steak and Potato Soup is about 2 to 2.5 hours, including preparation and cooking time.
Can I use other types of meat?
Absolutely! While beef is traditional, you can substitute with chicken or even pork. Just adjust the cooking time accordingly to ensure tenderness.
How do I ensure my soup won’t curdle?
To prevent the cream from curdling, always let the soup cool slightly before adding the cream. Stir it in off the heat, and avoid boiling after adding the cream.
Can I make this soup ahead of time?
Yes! In fact, the flavors can develop even more after a day in the fridge. Just remember to add the cream and cheese when you’re ready to serve.
This Creamy Steak and Potato Soup will quickly become a cherished favorite in your household, perfect for warming up on those cold days! Enjoy every comforting spoonful!
