Ingredients
Scale
- 1 lb sliced steak
- 4 large potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped green onions and parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sear steak slices until cooked and set aside.
- In the same pot, add chopped onion and garlic; sauté until translucent.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in beef broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Using an immersion blender, blend part of the soup for creaminess while leaving some potato chunks.
- Stir in shredded cheese and heavy cream until melted and smooth.
- Return steak slices to the soup and cook for another 5 minutes to heat through.
- Season with salt and pepper, garnish with green onions and parsley, and serve hot.
Notes
- You can substitute beef broth with chicken or vegetable broth for a lighter flavor.
- Add sautéed mushrooms for extra umami.
- For a spicier kick, include red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg