Steak and Two Potato Soup

Men fancy this soup. Tender chunks of steak are joined by potatoes and Cheddar cheese in a creamy base. One-Hour Wild Rice-Parmesan Rolls make a nice dipping bread.


10 cups

Recipe from

Oxmoor House


1 1/2 pounds lean boneless round steak, cut into 1
3/4 teaspoon salt
1/2 teaspoon pepper
2 to 3 tablespoons vegetable oil
2 celery ribs, sliced
1 medium onion, chopped
3 large garlic cloves, minced
3 cups chicken or beef broth
2 cups water, divided
3 Yukon Gold potatoes, unpeeled and cut into 3/4
1 medium-size sweet potato, peeled and cut into 3/4
2 tablespoons all-purpose flour
1/2 cup whipping cream
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
1 tablespoon chopped fresh parsley (optional)
1 tablespoon chopped fresh chives (optional)
Freshly ground pepper


Sprinkle beef with salt and pepper; brown beef in batches in hot oil in a Dutch oven over medium-high heat. Remove beef from pan; set aside. Add celery and onion to pan; sauté 5 minutes. Add garlic; sauté 30 seconds. Return beef to pan; add broth and 1 3/4 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour. Add Yukon Gold potato to pan; cook, covered, 10 minutes. Add sweet potato; cook 20 minutes or until beef and potatoes are tender.

Combine flour and remaining 1/4 cup water, stirring until smooth. Gradually stir into meat mixture; cook, uncovered, 5 minutes. Stir in cream; cook 5 more minutes. Stir in cheese and, if desired, herbs; cook 1 minute or until cheese melts. Sprinkle each serving with freshly ground pepper just before serving.