Ingredients
Scale
- 1 lb sirloin steak, cut into bite-sized cubes
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 4 large russet potatoes, peeled and cubed (1-inch pieces)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Season the steak cubes with salt and pepper, then sear them in batches until browned on the outside but not fully cooked through. Remove steak from the pot and set aside.
- Reduce heat to medium. Add the remaining olive oil and butter to the same pot. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables soften, scraping up any browned bits (fond) from the bottom of the pot.
- Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Gradually whisk in the beef broth, ensuring there are no lumps. Add the cubed potatoes, dried thyme, and smoked paprika. Bring the mixture to a simmer.
- Cover and cook for 15-20 minutes, or until the potatoes are fork-tender. Once tender, use a potato masher to lightly mash some of the potatoes directly in the pot to thicken the soup naturally, while leaving most chunks intact.
- Reduce heat to low. Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Do not let the soup boil once the dairy is added.
- Return the seared steak and any accumulated juices back into the pot. Simmer gently for 2-3 minutes until the steak is heated through and tender. Taste and adjust salt and pepper.
- Ladle into bowls and garnish generously with fresh chopped chives before serving.
Notes
For an extra savory kick, you can add a splash of balsamic vinegar or soy sauce to the broth. If you plan to freeze this soup, omit the cream and cheese, then add them fresh when reheating, as dairy can separate when frozen. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 4g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg