Creamy Steak and Potato Soup

 This soup is amazing!! Ross licked his bowl clean and immediately requested to make it again ASAP! We took it to a ward party and it got rave reviews. If you love steak and potatoes then don't delay on making this soup.

Recipe found here.

Ingredients

• 1 Tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb beef, cut into bite-size pieces (use the most tender cut of beef you can find. Top round steak and chuck roast are great options)
• 1 cup onion, diced small
• 2 cloves garlic, minced
• 4 cups beef stock
• 2 lbs potatoes, cubed
• 1/2 cup butter
• 1/2 cup all purpose flour
• 3 cups milk
• 1 cup heavy cream
• 8 oz white cheddar cheese, shredded
• green onions, sliced, optional garnish

Directions

1. Add the olive oil to a large pot or dutch oven over medium heat.
2. 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.
3. Remove the steak with a slotted spoon and set it aside. Leave the extra juices int eh pot.
4. Add the onions and garlic to the pot with the beef juices. Cook 2-3 minutes until softened.
5. 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 until the potatoes are just fork tender. 
6. Meanwhile, in a separate pot over medium heat, melt the butter. Whisk in the flour until well combined, then the milk.
7. Once the potatoes are fork-tender, pour in the hot milk mixture and stir until thickened, about 3-4 minutes.
8. Add the steak back to the pot along with the heavy cream and cook until heated through, about 2-3 minutes.
9. Remove the pot from the heat and stir in the white cheddar cheese until melted and mixed well.
10. Ladle into bowls and top with extra cheese and green onion as desired.