Ingredients
Scale
- 1 lb steak, sliced thin
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, cook sliced steak until browned, set aside.
- Add onions and garlic to the same pot, sauté until translucent.
- Stir in diced potatoes and beef broth; bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to blend part of the soup for a creamier texture.
- Stir in shredded cheese and sour cream until melted and smooth.
- Season with salt and pepper, garnish with green onions, and serve hot.
Notes
- For a thicker soup, blend more of the potatoes.
- Use leftover steak or quick-cook slices for convenience.
- Serve with crusty bread for extra comfort.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg