Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 pound beef (tenderloin, ribeye, flank or strip steak, cut into bite size pieces)
- salt
- pepper
- 1 cup onion (finely diced from 1 medium onion)
- 2 cloves garlic (minced)
- 4 cups beef stock
- 2 pounds potatoes (cut into 1-inch cubes)
- 1/2 cup butter
- 1/2 cup all purpose flour
- 3 cups milk
- 1 cup heavy cream
- 8 ounces white cheddar cheese (shredded)
- green onions (sliced, optional garnish)
Instructions
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Add the olive oil to a large pot or Dutch Oven over medium heat.1 tablespoon extra virgin olive oil
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Season the steak with the salt and pepper, then add to the hot oil. Cook, stirring occasionally, until it’s done through, about 6-7 minutes.1 pound beef,salt,pepper
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Remove the steak with a slotted spoon and set it aside. Leave the extra juices in the pot.
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Add the onions and garlic to the pot with the beef juices. Cook 2-3 minutes, or until softened.1 cup onion,2 cloves garlic
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Pour in the beef stock and carefully add in the potatoes. Increase the heat to high and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are just fork tender.4 cups beef stock,2 pounds potatoes
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Meanwhile, in a separate pot over medium heat, melt the butter. Whisk in the flour until combined and cook for 1-2 minutes, stirring often.1/2 cup butter,1/2 cup all purpose flour
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Whisk in the milk.3 cups milk
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Once the potatoes are fork-tender, pour in the hot milk mixture and stir until thickened, about 3-4 minutes.
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Add the steak back to the pot along with the heavy cream and cook until heated through, about 2-3 minutes.1 cup heavy cream
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Remove the pot from the heat and stir in the white cheddar cheese until melted and well blended.8 ounces white cheddar cheese
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Taste and season as needed.
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Ladle the soup into bowls and garnish with extra cheese and sliced green onions, if desired.green onions