CREAMY STEAKHOUSE POTATO SOUP

This creamy steak and potato soup is thick, rich, and loaded with tender beef, buttery potatoes, and melted cheddar. It is an easy one pot steak soup that tastes like a steakhouse meal but cooks like a simple weeknight dinner. Perfect for busy families, freezer meals, meal prep, or cozy winter dinners. Serve with crusty bread and get ready for empty plates.

Servings 4 to 6

INGREDIENTS

2 Tbsp butter

1 medium onion, finely diced

3 cloves garlic, minced

1 lb stewing beef cubes

4 medium potatoes, cut in 1” cubes

2 carrots, diced

1 Tbsp flour

4 cups beef broth

1 cup heavy cream

1 cup shredded cheddar cheese

1 tsp salt

1/2 tsp black pepper

1/2 tsp smoked paprika

1 tsp dried thyme

1 bay leaf

2 tsp Worcestershire sauce

1/2 tsp apple cider vinegar

1 Tbsp chopped fresh parsley

DIRECTIONS

1. Pat the beef dry with paper towels. Heat butter in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.

2. Stir in the garlic and cook for 1 minute until fragrant.

3. Add the beef and sear until deeply browned on all sides, about 8 minutes.

4. Sprinkle in the flour or cornstarch and stir for 30 seconds to coat everything.

5. Deglaze the pot with Worcestershire sauce, scraping up all the browned bits from the bottom.

6. Add the potatoes, carrots, thyme, bay leaf, salt, pepper, & paprika.

7. Pour in the beef broth, bring to a gentle boil, then reduce to a simmer and partially cover the pot. Cook for 25 minutes until the beef and vegetables are tender.

8. Reduce the heat to low, then stir in the heavy cream and shredded cheddar until melted and smooth.

9. Stir in the apple cider vinegar or lemon juice. Taste and adjust seasoning to your taste preference.

10. Remove the bay leaf.

11. Ladle into bowls, sprinkle with parsley, and serve hot with crusty bread.