Creamy Steak and Potato Soup
This Creamy Steak and Potato Soup is loaded with tender steak, soft potatoes all cooked in a savory and creamy broth. It's a hearty meal.
Servings: 6 Servings
Calories: 473kcal
Equipment
- large pot or dutch oven
- Ladle
Ingredients
- 1 pound steak ribeye or sirloin, cut into bite-sized pieces
- 4 large potatoes peeled and diced
- 1 large onion chopped
- 2 carrots sliced
- 2 celery stalks chopped
- 4 cups beef broth
- 2 cups water
- 1 cup heavy cream
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the steak pieces, seasoning well with salt and black pepper, and cook until browned on all sides, about 5-7 minutes.
- Remove the steak from the pot and set aside.
- In the same pot, add the chopped onion, carrots, celery, and garlic.
- Cook until the vegetables are tender, about 5-7 minutes.
- Add the beef broth, water, potatoes, thyme, rosemary, salt, and pepper to the pot.
- Bring to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the potatoes are tender.
- Return the cooked steak to the pot and stir in the heavy cream.
- Simmer for an additional 10 minutes.
- Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 473kcal | Carbohydrates: 30g | Protein: 22g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 91mg | Sodium: 772mg | Potassium: 1035mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4120IU | Vitamin C: 33mg | Calcium: 80mg | Iron: 3mg