Creamy Steak Potato Soup
Dairy-Free: Yes
Keto: No, unless potatoes are substituted
Savor the comforting embrace of our Creamy Steak and Potato Soup, a soul-warming creation that beckons you to the cozy side of the culinary spectrum. Featuring the hearty goodness of carby potatoes, this recipe challenges the notion that all carbs are created equal. Potatoes, hailed as a nutritious and wholesome source of energy, take center stage in this hearty soup, offering a delicious twist to your dining experience.
Don’t let carb concerns deter you; our Creamy Steak and Potato Soup is a celebration of wholesome indulgence. Packed with robust flavors and a creamy texture that soothes the soul, this dish invites you to embrace the goodness of potatoes as a healthy carbohydrate. Whether you’re seeking a comforting meal on a chilly evening or a heartwarming bowl of nostalgia, this recipe promises to elevate your dining experience with every spoonful. Join us on a journey of culinary delight as we reimagine the classic combination of steak and potatoes in a creamy, soul-nourishing soup.
Ingredients
-
- 1 lb beef (chuck roast)
- 1 white onion
- 1 boxed beef stock
- 2 1/2 lbs Russet Potatoes
- 1 green onion
- 3-4 cups mozzarella cheese (block cheese)
- 1 tsp minced Garlic
- 1/2 cup flour
- 1/2 cup butter
- 3 cups any milk
- 1 cup plant based country crock heavy whipping cream
Prepare Beforehand
There is a bit of prep work for this recipe, but I promise it is well worth it. We’ll need to cube the chuck roast, potatoes, green onion and white onion into bite size pieces.
An important thing to remember here is to be consistent with the sizes of both the chuck roast and the potatoes; We want them all to cook evenly.
The last thing is to shred that cheese. If you skip this step its probably because you were lazy and didn’t buy block cheese. Don’t get the pre-shredded cheese, it adds unwanted starch to the recipe! It will ALWAYS taste better freshly shredded.
Recipe
First we get started on the meat! Oil the bottom of a large pot over medium heat. Toss in the steak and season it with salt and pepper. Stir to coat everything somewhat evenly. The chuck roast should take about 7 minutes to finish. After cooked, take a slotted spoon and remove beef from pot and set aside.
DO NOT remove the juices. We are savoring that flavor 🙂
***TIP- Cooked chuck roast is 198-204 degrees for tender meat***
Next toss the cubed white onion and some minced garlic into the meat juices. Cook about 4 minutes just to soften up those ingredients.
After softened we can add our beef stock and increase the heat. You want to be asking yourself is it getting hot in here or is it just me?
Anyway toss in the potatoes to the beef stock and boil those bad boys for about 10-12 minutes. (Until fork tender)
***Bonus points for homemade beef stock, store bought stock is 10 times more watery!!!
While that is boiling we can make use of our time here. We want the soup to be thick so we are making a roux!! Its not complicated I promise.
Melt 1/2 cup butter in a separate small pot over low-medium heat. After melted add 1 tsp of minced garlic. Mix well and be quick. Add 1/2 cup flour and fold until everything looks like play dough. If it still looks somewhat watery then you can add more flour. I kind of eyeball everything here personally.
Add in 3 cups of milk and wisk in the roux until melted. The reason we made a roux is so the flour can be incorporated to the soup properly and not so clumpy.
After the roux is incorporated we can add it to the potato beef stock mixture. The heat should be low-medium. Add 1 cup heavy whipping cream and the cooked beef from earlier. Stir until everything is mixed and thicccc. You can add more roux as you want your intended thickness.
Finally remove the pot from heat and add your freshly shredded cheese that we talked about earlier. You can add the amount of cheese to your liking.
Serve in a bowl and garnish with those bite size green onion and sprinkle of cheese.
Savor the Journey, Savor the Flavor!