Ingredients
Scale
- 1 pound sirloin steak, sliced thin
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Heat olive oil in a large pot 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 diced potatoes and cook for about 5 minutes, stirring occasionally.
- Pour in beef broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in cooked steak, cheddar cheese, sour cream, salt, and pepper. Mix until cheese is melted and soup is creamy.
- Serve hot, garnished with chopped green onions.
Notes
- For a thicker soup, mash some of the potatoes before serving.
- Use leftover steak for quick preparation.
- Adjust cheese and seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 95mg