Steak and Potato Soup Recipe

Steak and Potato Soup | Kita Roberts GirlCarnivore.com

4.90 from 48 votes

Steak and Potato Soup Recipe

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.

Prep Time5

Cook Time35

Total Time40

Course: Soup

Cuisine: American

Servings:

Calories: 338kcal

Author: Kita Roberts

Equipment

dutch oven

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 thyme fresh sprigs are best
1 lb russet potatoes peeled and cut into 1/2" pieces
1/2 cup heavy cream
1 tbs Dijon mustard Spicier the better
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.

Video

Notes

From : 300 Sensational Soups

This is one of those recipes that I have made a hundred times and still love. I use all types of beef - really anything I can turn into enough to make this with - so don't over think that.

This keeps in the fridge for up to 3 days in an airtight container.

Reheat over low heat in a pot.

Nutrition