Steak and Potato Soup
If you love meat and potatoes then you need to try this recipe!
Servings: 6
Ingredients
- 1 ½ lbs. beef stew meat or sirloin cut into cubes
- 2 tbsp. cooking oil
- 4 small russet potatoes diced
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tsp. dried thyme
- ½ tsp. garlic powder
- 1 sweet yellow onion diced
- 32 oz. box beef broth
- 1 cup heavy cream (WAIT TO ADD UNTIL THE END OF THE COOKING TIME)
Instructions
- In a large skillet set over medium high heat, add the cooking oil. Brown the beef on all sides, but no need to cook through. Add to the slow cooker.
- Add remaining ingredients EXCEPT the cream.
- Cover and cook on low for 8 hours without opening the lid during the cooking time.
- Add the cream and stir.
- Serve and enjoy!
Video
Notes
- Pour any remaining soup in an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until warmed throughout.
- The purpose of heavy cream is for color, flavor, and slight thickening; however, you can still get desired results using whole milk.
- You can add other veggies like mushrooms and carrots. You can also add cheese, but I recommend freshly grated and adding a little at a time to make sure it melts properly.
Nutrition
Calories: 532kcal | Carbohydrates: 31g | Protein: 36g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 142mg | Sodium: 789mg | Potassium: 1020mg | Fiber: 2g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 4.3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
