Ingredients
Scale
- 1 pound of beef (such as sirloin steak, chuck roast, or stew beef)
- 1/2 medium yellow onion, diced
- 3 minced garlic cloves
- 2 pounds of russet potatoes, diced
- 1 tablespoon of all-purpose flour
- 3 cups of chicken stock
- 1 cup of shredded cheddar cheese
- 3/4 cup of heavy cream
Instructions
- Sear the steak: Heat a little oil in your pot over medium-high heat. Add the steak chunks and sear them on one or two sides. Don’t overcrowd the pot—work in batches if needed. (Pro tip: A good sear means flavor, so don’t skip this step!)
- Sauté the aromatics: Toss in the diced onion and a bit more oil, lowering the heat if the pot starts to brown too much. Cook until the onions are translucent, then add the minced garlic. Stir for about 30 seconds, or until the garlic smells incredible.
- Add the potatoes: Stir in the diced potatoes and season with salt and pepper. Give everything a good mix, then sprinkle in the flour. Cook for another minute to eliminate any raw flour taste.
- Pour in the stock: Slowly add the chicken stock until it just covers the ingredients. Bring the soup to a gentle simmer, then cover and let it cook for 30 minutes.
- Finish with cream and cheese: Once the potatoes are tender, remove the soup from the heat. Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Taste and adjust the seasoning as needed.
Notes
Leftovers? Lucky you! This soup keeps well in the fridge for up to 3 days. Store it in an airtight container to preserve freshness. When reheating, do so gently over low heat, stirring occasionally to prevent the cheese from separating. If the soup thickens too much, add a splash of chicken stock or milk to bring it back to its original consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner