Ingredients
Scale
- 1 lb sirloin steak, sliced thinly
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup shredded cheddar cheese
- 1/2 cup milk or heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add sliced steak and cook until browned. Remove and set aside.
- In the same pot, sauté onions and garlic until fragrant and translucent.
- Add potatoes and beef broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to blend part of the soup for a creamy consistency, or mash with a potato masher.
- Stir in cooked steak, shredded cheese, and milk or cream. Cook until cheese melts and soup is heated through.
- Season with salt and pepper. Garnish with chopped parsley before serving.
Notes
- You can substitute sirloin with ground beef or chicken for variation.
- Adjust cheese quantity to taste for a richer flavor.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg