Creamy Beef and Potato Soup
Here I present a satisfying recipe for Creamy Beef and Potato Soup, beef and potato chunks in a thickened beef broth with other veggie goodies too 🙂
It’s still soup weather!!! I had to share one more recipe until the season wraps until autumn.
Last month, Ontario (my province!) celebrated Family Day so in honour of that I invited my parents over for dinner and this is what I served.
The beef I used was actually the leftover Sous Vide Roast Beef we had on new years; I froze what we didn’t eat with soup in mind.
Voila!
Soup 😎
This is how you make it
Add the butter to a soup pot and turn the heat to medium-high, once melted add in the onion, celery and carrots.
Sauté the onion, celery and carrots for 5 minutes.
Add in the beef cubes, potatoes and garlic.
Sauté for 30 seconds then add in the beef stock.
Season with salt and pepper.
Prepare slurry by whisking together the milk and flour.
Bring the soup to a boil then add in slurry; make sure to give the slurry a quick mix before adding it to the soup.
Let the pot come to a boil then drop the temperature to medium-low to simmer for about an hour to an hour and a half.
The soup will thicken as it simmers, uncovered.
Add a few drops of gravy browner if using it; that’s how you get the deep brown colour.
Look at that soup!
Serve immediately 🙂
Ingredients used in this dish
Aurora Bouillon Mix Beef Tablets, 6 tablets, 66 g
Kitchen Bouquet Browning & Seasoning Sauce
what I served with this soup
Bruschetta
and a salad with my…
Red Wine Shallot Vinaigrette with Honey
A satisfying recipe for Creamy Beef and Potato Soup, beef and potato chunks in a thickened beef broth with other veggie goodies too 🙂
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Creamy Beef and Potato Soup
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Description
A satisfying recipe for Creamy Beef and Potato Soup, beef and potato chunks in a thickened beef broth with other veggie goodies too 🙂
Ingredients
1 tbsp butter
1 onion, sliced into sticks
1 celery stalk, sliced
1 carrot, peeled and sliced
3 Cups Beef, cubed (I used leftover roast beef from the freezer)
4 medium potatoes, cut into chunks
3 cloves garlic
8 cups beef stock
1/2 tsp salt
1/4 tsp pepper
1 cup milk
1/4 cup flour
Gravy browner (optional)
Instructions
Add the butter to a soup pot and turn the heat to medium-high, once melted add in the onion, celery and carrots.
Sauté the onion, celery and carrots for 5 minutes.
Add in the beef cubes, potatoes and garlic.
Sauté for 30 seconds then add in the beef stock.
Season with salt and pepper.
Prepare slurry by whisking together the milk and flour.
Bring the soup to a boil then add in slurry; make sure to give the slurry a quick mix before adding it to the soup.
Let the pot come to a boil then drop the temperature to medium-low to simmer for about an hour to an hour and a half.
The soup will thicken as it simmers, uncovered.
Add a few drops of gravy browner if using it; that’s how you get the deep brown colour.
Notes
- I used leftover Sous Vide Roast beef
- I’d go with a sirloin steak in place of leftover roast beef because this soup doesn’t simmer long enough to break down tougher cuts of beef.
- Feel free to add a few bay leaves to the soup if you’d like, I was going to originally but wanted to see the flavour profile without them… its good 🙂
- Prep Time: 10 Minutes
- Cook Time: 60 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American