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Steak And Potato Soup

Steak and Potato Soup Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 lb sirloin steak, cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 lb Yukon Gold potatoes, diced
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper
  • 1 cup heavy cream

Method
 

  1. Heat oil in a Dutch oven over medium-high heat. Season steak with salt and pepper, sear in batches for about 3 minutes per side, then set aside.
  2. Lower heat to medium. Cook onion, carrot, and celery for 5 minutes. Stir in garlic, flour, and tomato paste; cook 1 minute more.
  3. Pour in broth, scraping up fond. Add potatoes, Worcestershire, thyme, bay leaf, and steak. Bring to a boil, cover, and simmer on low for 30–35 minutes.
  4. Remove bay leaf. Take pot off heat, stir in cream, and season to taste. Ladle into bowls while hot and top with parsley or black pepper.

Notes

This soup thickens as it cools, so add a splash of broth or water when reheating leftovers. For a chunkier texture, use a potato masher to break up some of the potatoes in the pot before stirring in the cream.