Ingredients
Scale
- 3 large russet potatoes, diced
- 1 lb sliced steak or beef strips
- 1 cup shredded cheddar cheese
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup milk or heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh green onions, sliced for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until fragrant.
- 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.
- Meanwhile, cook steak in a skillet until browned and cooked through.
- Use an immersion blender to partially blend the soup for a creamier texture, leaving some potato chunks intact.
- Add cooked steak, milk or cream, and shredded cheese, stirring until the cheese melts and the soup thickens.
- Season with salt and pepper to taste. Garnish with sliced green onions before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes.
- Use sour cream or Greek yogurt as a topping for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg