Creamy Steak and Potato Soup
Cozy Up with Creamy Steak and Potato Soup: The Ultimate Comfort Food
Is there anything more satisfying than a warm bowl of soup on a chilly evening? This Creamy Steak and Potato Soup is the epitome of comfort food – rich, flavorful, and incredibly easy to make. Forget complicated recipes and hours in the kitchen; this soup comes together in just 40 minutes, making it perfect for busy weeknights or a relaxing weekend meal.
We’ve taken the classic combination of steak and potatoes and transformed it into a velvety smooth soup that the whole family will love. Tender steak, creamy potatoes, and a hint of cheddar cheese create a symphony of flavors that will leave you wanting more.
What makes this soup special?
- Rich & Creamy Texture: The combination of potatoes, cream, and cheddar cheese creates a luxuriously smooth and creamy texture.
- Hearty & Filling: Packed with protein from the steak and carbohydrates from the potatoes, this soup is a complete and satisfying meal.
- Easy to Customize: Feel free to adjust the seasonings and add your favorite vegetables to make it your own.
- Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for meal prepping.
Tips for the Best Creamy Steak and Potato Soup:
- Potato Choice: Russet or Yukon Gold potatoes work best for this recipe. Russets will create a thicker soup, while Yukon Golds will result in a creamier texture.
- Steak Selection: We recommend tenderloin, ribeye, flank, or strip steak. Don’t overcook the steak – you want it to remain tender when added to the soup.
- Cheese Power: Sharp white cheddar cheese adds the best flavor, but you can experiment with other cheeses like Gruyere or Monterey Jack.
- Garnish it Up: A sprinkle of sliced green onions adds a pop of color and freshness.
Frequently Asked Questions:
Q: Can I use pre-cooked steak?
A: Yes, you can! Just add it to the soup during the last few minutes of cooking to warm it through.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Q: Can I freeze this soup?
A: While you can freeze it, the texture may change slightly. It’s best enjoyed fresh.
Q: What if I don’t have heavy cream?
A: You can substitute with half-and-half or milk, but the soup won’t be as rich and creamy.
Q: Can I add other vegetables to this soup?
A: Definitely! Feel free to add carrots, celery, or leeks for extra flavor and nutrition.
Get ready to savor every spoonful of this incredibly delicious and comforting Creamy Steak and Potato Soup! It’s a guaranteed crowd-pleaser that will warm you up from the inside out.
Creamy Steak and Potato Soup
Ingredients
- 2 lbs potatoes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 8 oz white cheddar cheese shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb steak tenderloin, ribeye, flank, or strip
- 2 tbsp olive oil
- 1/4 cup green onions sliced, for garnish
Instructions
- In a large pot, boil potatoes until tender. Drain and set aside.
- In a separate pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in milk until smooth. Bring to a simmer and cook until thickened, about 3-4 minutes.
- Add cooked potatoes back to the pot. Mash or blend to desired consistency.
- Stir in heavy cream and cook until heated through.
- Remove from heat and stir in cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- In a skillet, heat olive oil over medium-high heat. Sear steak until desired doneness. Let rest, then slice or cube.
- Add steak to the soup and stir to combine.
- Serve hot, garnished with sliced green onions.
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