Steak and Potato Soup

Reader Review

"My soup and stew recipe rotation for winter is getting boring, this steak and potato soup sure has livened it up!"

1 lb Beef Top Sirloin 1 tbsp Olive Oil 2 tbsp Unsalted Butter 1 Onion 12 oz Baby Bella Mushrooms 2 Garlic Cloves 2 tbsp Flour 5 c Beef Stock 3 Fresh Sprigs Thyme 1 lb Russet Potatoes ½ c Heavy Cream 1 tbsp Dijon Mustard 2 tsp Steak Sauce

Ingredients

In a large dutch oven, heat oil over medium heat. Season beef with salt and pepper and sear on all sides.

1. Heat and Season!

Remove the beef and set it aside. Add butter and onion to the pot and cook until soft.

2. Cook the Onion!

Add the mushrooms and cook. Then, add the garlic and cook.

3. Add Mushrooms and Garlic!

Sprinkle with flour and stir. Then, whisk in stock 1 cup at a time.

4. Add Flour and Stock!

Add in thyme and potatoes. Bring to a simmer. Cook for 15-20 minutes until the potatoes are tender.

5. Add Thyme and Potatoes!

Stir in the cream, mustard, and steak sauce. Simmer 5 minutes longer.

6. Add Cream, Mustard, and Sauce!

Serve with warm crusty bread.

Divide the beef between bowls and ladle the soup over top!

Reader Review

"What a wonderful combination for soup! So hearty and comforting…this is right up my alley and perfect for winter nights."

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