Ingredients
Scale
- 2 pounds potatoes, diced
- 1 pound cooked steak, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup shredded cheese (cheddar or American)
- 1/2 cup sour cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions and parsley for garnish
Instructions
- Heat butter in a large pot over medium heat. Sauté onions and garlic until fragrant.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in beef broth and bring to a boil. Reduce heat and simmer until potatoes are tender.
- Stir in chopped steak, shredded cheese, and sour cream. Cook until cheese melts and soup is creamy.
- Season with salt and pepper. Garnish with chopped green onions and parsley before serving.
Notes
- Use leftover steak or rotisserie chicken as a quick alternative.
- For thicker soup, mash some potatoes before serving.
- Can be made ahead and reheated easily.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 390 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg