Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound sirloin steak, sliced thin
- 4 cups peeled and diced potatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Chopped green onions and fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté sliced steak until browned, then set aside.
- In the same pot, cook onions and garlic until fragrant.
- Add diced potatoes and beef broth, bring to a boil, then reduce to simmer until potatoes are tender.
- Stir in heavy cream and shredded cheese until melted and smooth.
- Return steak to the pot, season with salt and pepper, and cook for another 5 minutes.
- Serve hot, garnished with green onions and herbs.
Notes
- Use high-quality shredded cheddar for best flavor.
- For a thicker soup, mash some of the potatoes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg