Hearty Steak Potato Soup (Print Version)
# Ingredients:
→ For the Soup Base
01 -
1 pound of ribeye or sirloin steak, chopped into small cubes
02 -
4 large russet or Yukon gold potatoes, peeled and cut into chunks
03 -
1 large yellow onion, finely diced
04 -
2 medium carrots, peeled and cut into rounds
05 -
2 celery ribs, diced
06 -
3 garlic cloves, finely minced
07 -
4 cups good-quality beef stock
08 -
2 cups filtered water
→ Seasonings & Finishing
09 -
2 tablespoons extra virgin olive oil
10 -
1 cup rich heavy cream
11 -
1 teaspoon dried thyme leaves
12 -
1 teaspoon dried rosemary
13 -
Sea salt and freshly cracked black pepper, to your liking
14 -
2 tablespoons fresh parsley, roughly chopped (for topping)
# Instructions:
01 -
Grab a big heavy-bottomed pot or Dutch oven and warm the olive oil over medium-high heat. Toss in your steak cubes, season them generously with salt and pepper, then let them cook without moving them too much. You want a nice golden-brown crust on all sides—this should take about 5 to 7 minutes. Once they're beautifully browned, transfer the meat to a plate and keep it aside.
02 -
Using the same pot (don't wash it—those browned bits are flavor gold!), add your diced onion, sliced carrots, chopped celery, and minced garlic. Stir everything around and let the veggies soften and become fragrant, which takes roughly 5 to 7 minutes. They should be tender but not mushy.
03 -
Pour in the beef stock and water, then add your potato chunks along with the thyme, rosemary, and another pinch of salt and pepper. Crank up the heat until everything starts bubbling, then dial it back to low. Cover partially and let it simmer gently for about 30 minutes, or until you can easily pierce the potatoes with a fork.
04 -
Now comes the best part—add the browned steak back into the pot and pour in that luscious heavy cream. Give everything a good stir and let it bubble away gently for another 10 minutes so all the flavors marry together beautifully.
05 -
Ladle the piping hot soup into deep bowls. Sprinkle each serving with fresh parsley if you'd like a pop of color and freshness. Serve immediately while it's steaming and enjoy every comforting spoonful!
# Notes:
01 -
This soup tastes even better the next day as the flavors develop and deepen overnight in the fridge.
02 -
You can substitute the heavy cream with half-and-half for a lighter version, though it won't be quite as rich.
03 -
Nutritional information is approximate and may vary depending on the specific ingredients and brands you use.