Steak and Potato Soup | Kita Roberts GirlCarnivore.com
Print

Steak and Potato Soup

This hearty steak and potato soup is a perfect cozy meal for chilly nights. Use inexpensive top sirloin and cube the meat yourself to save pennies. 
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
5 minutes
Total Time 40 minutes
Servings 6
Calories 338kcal
Author Kita Roberts

Ingredients

  • 1 lbs beef top sirloin trimmed and cut into 1/2" pieces
  • salt and pepper
  • 1 tbs olive oil
  • 2 tbs unsalted butter
  • 1 onion diced
  • 12 oz baby bella mushrooms sliced thin
  • 2 garlic cloves minced
  • 2 tbs flour
  • 5 cups beef stock
  • 3 sprigs fresh thyme
  • 1 lb russet potatoes peeled and cut into 1/2" pieces
  • 1/2 cup heavy cream
  • 1 tbs spicy Dijon mustard
  • 2 tsp steak sauce

Instructions

  • In a large Dutch Oven, heat 1 tbs oil over medium-high heat. 
  • Season the beef with salt and pepper and sear on all sides, 2 to 4 minutes. 
  • Remove from pan and set aside. Cover with foil. 
  • In the now empty pan, add the butter and swirl to coat. 
  • Add the onion and cook 5 minutes, until soft. 
  • Add the mushrooms and cook until water has evaporated, and they are browned. 
  • Add the garlic, and cook 30 seconds until fragrant. 
  • Sprinkle with the flour and cook for 2 minutes, stirring often.
  • Whisk in the stock, 1 cup at a time making sure no clumps form.
  • Add the thyme and bring to a boil, stirring every now and then. 
  • Add the potatoes and reduce heat to maintain a simmer. 
  • Cook for 15-20 minutes, until potatoes are tender.
  • Stir in the cream, mustard, and steak sauce and simmer 5 minutes longer.
  • Divide the steak between bowls and ladle soup over top.

Notes

Nutrition

Calories: 338kcal | Carbohydrates: 23g | Protein: 24g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 504mg | Potassium: 1250mg | Fiber: 1g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 6.8mg | Calcium: 74mg | Iron: 2.9mg