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–+ servings
Two bowls of creamy soup with chunks of beef, mushrooms, and sliced greens on top, placed on a light surface with chopsticks and a beige napkin nearby.
Penny Kovacs

Creamy Steak and Potato Soup (with mushrooms)

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Imagine sitting down to that steak smothered in mushrooms with baked potato on the side. Now imagine all this and more in a hearty and comforting hug in a bowl as soup!! This Creamy Steak and Potato Soup with Mushrooms is all that and more. I dare you not to go back for seconds.
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Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Steak I used rib eye, cut into bite size pieces
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Ghee
  • 3 cloves Garlic minced
  • 1 cup Onion sliced in half moons
  • 8 oz Baby Bella mushrooms sliced
  • 3 cups Beef broth
  • 13.5 oz Coconut cream
  • 2 whole Russet potatoes large, diced
  • 1 tsp Thyme
  • 1/2 tsp Rosemary
  • 1 tbsp Red wine vinegar

Method
 

  1. Cut the steak into bite sized pieces and toss with salt and pepper.
  2. Heat the olive oil in a large soup pot.
  3. Add the steak and sear about 2 minutes per side and move to plate.
  4. Melt the ghee in the same pot.
  5. Now add the onions and mushrooms, cooking till mushrooms are brown, then add garlic and stir for one minute.
  6. Place the potatoes in the pot and pour the broth over top and bring it to a boil. Once it boils, lower the heat to simmering and simmer for 10 minutes.
  7. Return the beef to the pot along with the thyme and rosemary and continue to simmer for 5 minutes longer.
  8. Add the coconut cream and simmer for 10 minutes. Taste to see if it needs more salt and pepper to your liking.
  9. Enjoy!

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