Ingredients
Scale
- 2 pounds potatoes, peeled and diced
- 1 pound sliced steak or beef strips
- 2 cups shredded cheddar cheese
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic; cook until softened.
- Add steak slices and cook until browned.
- Stir in potatoes and beef broth; bring to a boil. Reduce heat and simmer until potatoes are tender.
- Puree a portion of the soup for a creamier texture, if desired.
- Add heavy cream and shredded cheese; stir until cheese melts and soup is creamy.
- Season with salt and pepper. Serve hot, garnished with parsley.
Notes
- You can substitute the beef with chicken or omit meat for a vegetarian version.
- For extra flavor, add a dash of smoked paprika or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg