Description
Steak and Potato Soup, a hearty, comforting one-pot soup filled with tender beef, soft potatoes, and savory vegetables. Perfect for chilly nights and family dinners.
Ingredients
1 lb beef sirloin, cut into bite-sized cubes
4 medium potatoes, peeled and diced
2 carrots, chopped
1 celery stalk, chopped
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup water
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and black pepper to taste
Optional: chopped parsley for garnish
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, then remove and set aside.
2. In the same pot, add onion, garlic, carrots, and celery. Sauté 4–5 minutes until softened.
3. Return browned beef to the pot. Add diced potatoes, beef broth, water, thyme, rosemary, and bay leaf. Stir to combine.
4. Bring the soup to a boil, then reduce heat to low. Cover and simmer 45–50 minutes, until beef and potatoes are tender.
5. Remove bay leaf. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with chopped parsley if desired.
Notes
For extra richness, brown the beef in batches to avoid crowding the pan.
To thicken the soup, mash a few potatoes in the pot or stir in a slurry of 1 tablespoon cornstarch + 1 tablespoon water.
Make it in a slow cooker by combining ingredients and cooking on low for 6–7 hours.
Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: PT15M
- Cook Time: PT50M
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg