Description
A hearty and comforting steak and potato soup featuring tender seared beef, creamy potatoes, and rich savory broth—perfect for cozy weeknight dinners.
Ingredients
Scale
- 1.5 pounds steak (sirloin or top-sirloin), cut into 1-inch cubes
- 4 cups beef broth
- 3 cups diced potatoes (Yukon gold or Russet)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1 cup milk or heavy cream (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 1 tablespoon cornstarch or flour
Instructions
- Sear the steak in oil or butter until browned on all sides.
- Add diced onion and garlic; sauté until softened.
- Stir in potatoes, seasoning, and broth.
- Return steak to the pot and simmer until potatoes and meat are tender.
- Stir in milk or cream if using and adjust seasoning before serving.
Notes
- Store leftovers in airtight containers for 3–4 days.
- Freeze only broth-based versions for best texture.
- Add extra broth when reheating if soup thickens.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 780
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 28
- Cholesterol: 95
