Why You’ll Love This Steak and Potato Soup Recipe
If you’re looking for a comforting dish that warms you from the inside out, you’ll love this Steak and Potato Soup recipe. It’s a hearty blend of tender steak and velvety potatoes, simmered to perfection. The rich flavors come alive with garlic-infused oil and spices, making every spoonful a delight. I enjoy how the beef becomes so tender, while the potatoes soak up all that savory goodness. This soup isn’t just filling; it’s a true hug in a bowl. Whether it’s a chilly evening or just a cozy night in, this dish hits the spot every time.
Ingredients of Steak and Potato Soup
When it comes to whipping up a cozy meal, nothing quite compares to a steaming bowl of Steak and Garlic Oil Potato Soup. This delicious dish combines tender strips of steak with hearty potatoes, all simmered together in a rich, savory broth. With the added kick of garlic oil and spices, each spoonful is like a warm embrace on a chilly day.
Plus, it’s super satisfying to know that you can make this comforting dish right in your kitchen. So, let’s explore the ingredients you’ll need to create this soul-warming soup.
Ingredients for Steak and Garlic Oil Potato Soup:
- 2 – 2 ½ lbs London broil beef, sliced into strips
- 1 – 2 tablespoons garlic-flavored olive oil (or any oil you prefer)
- 1 – 2 onions, cut in half and sliced thin
- 2 beef bouillon cubes (or teaspoons)
- 1 pinch ground cayenne pepper
- 1 – 2 tablespoons chili powder (to taste)
- 1 – 2 teaspoons salt & pepper (to taste)
- 1 (15 ounce) can tomatoes (diced or sauce)
- 4 – 5 russet potatoes, thickly sliced (or any type of potato)
- 1 (1 ounce) packet brown gravy mix
Now that we’ve our ingredients laid out, let’s chat about a few considerations.
First off, feel free to tweak the spice levels to your liking. If you’re a fan of heat, go ahead and add more cayenne or chili powder – just don’t blame me if you end up reaching for a glass of milk afterward.
And if you’re not a fan of tomatoes, using tomato sauce is a great way to keep that rich flavor without the chunky bits.
Also, if you’re feeling adventurous, consider tossing in some frozen mixed veggies toward the end. They could really amp up the nutrition and flavor of this soup, even if you’re cooking for picky eaters (like my kids!).
How to Make Steak and Potato Soup
Making Steak and Garlic Oil Potato Soup is like setting off on a cozy culinary adventure, where the aroma of garlic oil fills your kitchen and warms your heart. To get started, you’ll need 2 to 2 ½ pounds of London broil beef, sliced into strips. Now, don’t stress if you’re not a knife expert; just make sure to cut across the grain for tender bites.
Heat up 1 to 2 tablespoons of garlic-flavored olive oil in a large stock pot over medium heat, and then toss in those lovely strips of beef. Let them sizzle and brown on both sides—this is where the magic begins. Add a sprinkle of salt and pepper to taste, and cover the meat with just a bit of water. You’ll want to let it simmer until most of that water evaporates, which should take about 15 minutes. The sound of sizzling will be your cue that good things are happening.
Once you’ve achieved that delightful brown crust on your beef, it’s time to bring in the onions. Slice 1 to 2 onions thinly and add them to your pot, letting them mingle with the beef for another 30 minutes. You’re creating layers of flavor here, so don’t rush it.
When most of the water has evaporated and those brown bits are clinging to the bottom of the pot, add enough water to cover the meat by about an inch. Toss in 2 beef bouillon cubes for that rich, savory depth, along with 1 to 2 tablespoons of chili powder and a pinch of cayenne pepper. If you’re feeling spicy, go ahead and sprinkle in a bit more cayenne.
Now, this is where the fun begins: add your choice of tomatoes (1 can of 15 ounces), whether you prefer the smoothness of tomato sauce or the chunkiness of diced tomatoes. Bring everything back to a boil, and then add 4 to 5 thickly sliced russet potatoes. Let it bubble away for about 15 to 20 minutes until the potatoes are fork-tender.
Finally, we’re going to give our soup the finishing touch. Mix 1 packet of brown gravy mix with a half cup of water, whisk it together, and pour it into the pot. Stir it in as it thickens, and voilà! You’ve just made a heartwarming bowl of Steak and Garlic Oil Potato Soup that’s perfect for chilly evenings.
Now, I know what you’re thinking—what about those veggies? If you’re feeling adventurous and your family is on board, toss in some frozen mixed veggies just a few minutes before serving. They’ll add a pop of color and nutrition.
But if you’re cooking for picky eaters like I often do, maybe just keep it simple and savor that rich, meaty goodness. Enjoy your cozy bowl of soup; it’s like a hug in a dish.
Steak and Potato Soup Substitutions & Variations
Exploring substitutions and variations for Steak and Potato Soup can elevate your dish and cater to your taste preferences.
If you prefer chicken, swap the steak for shredded rotisserie chicken for a lighter option. Instead of russet potatoes, try sweet potatoes or even cauliflower for a healthier twist.
If you’re not a fan of tomatoes, you can omit them or use a can of diced green chiles for a different flavor. For added richness, consider incorporating heavy cream or sour cream as a finishing touch.
Get creative and make it your own—your family will love the personalized flavor!
Additional Tips & Notes
To enhance your Steak and Garlic Oil Potato Soup, consider adjusting the seasoning to suit your palate.
If you prefer a richer flavor, don’t hesitate to add more beef bouillon cubes or a splash of Worcestershire sauce.
For extra creaminess, a dollop of sour cream or a sprinkle of cheese on top can elevate each bowl.
Don’t forget to taste as you go—sometimes, a bit more salt or pepper makes all the difference.
Finally, if you want a heartier dish, adding frozen mixed veggies can introduce both flavor and nutrition.
Enjoy experimenting until you find your perfect balance!