Description
A rich, velvety soup featuring tender seared steak, buttery Yukon Gold potatoes, and a savory cream base.
Ingredients
1.5 lbs Sirloin or Ribeye steak, cubed
4 cups Yukon Gold potatoes, diced
1 large yellow onion, diced
2 large carrots, sliced
2 stalks celery, chopped
4 cloves garlic, minced
4 cups beef broth
1 cup heavy cream
2 tbsp olive oil
1 tsp dried thyme
Salt and black pepper to taste
2 tbsp fresh parsley, chopped
Instructions
Step 1: Season the steak cubes with salt and pepper. Heat olive oil in a large pot over medium-high heat and sear the steak in batches until browned on all sides. Remove steak and set aside.
Step 2: In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Step 3: Add the minced garlic and thyme, cooking for another minute until fragrant.
Step 4: Pour in the beef broth, scraping the bottom of the pot to release the browned bits. Add the diced potatoes and the seared steak back into the pot.
Step 5: Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes, or until the potatoes are tender.
Step 6: Stir in the heavy cream and let the soup simmer for another 5 minutes to thicken slightly. Garnish with fresh parsley before serving.
Notes
For a thicker soup, mash a few of the potato chunks against the side of the pot before adding the cream.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Soups & Stews
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 110mg
