I know..I know, girls like steak, potatoes and beer also!  But for some reason when I think of all of them together in one bowl..I think “dude”!  Never-mind that I’m a girl and I ate 3 2 bowls.  🙂

This one pot wonder is the perfect cold weather belly warmer, and may be the only soup that would work with a fork, knife or a spoon!  Not only is it hearty and full of amazing flavor, but it’s so easy to make!  It makes a huge pot that you can munch on all week!

What you’ll need:

Olive Oil

1lb good marbled steak, such as sirloin (omit for vegetarian option)

4 large Idaho potatoes

1 large onion..chopped

Chopped Garlic..as much as you want

1 bottle of good beer!!  The quality of the beer makes all the difference in this soup!  No Schlitz..LOL!


4 cups College Inn Beef Broth

S&P to taste

Some shredded cheddar..for the garnish

1 cup sour cream, plus some more for the garnish

sliced scallion..for the garnish


Heat a large stock pot over medium heat, and add in some olive oil.

Season the steak with s&p, and sear both sides until golden..then remove and set aside (it won’t be cooked through!)

To that pot add in the chopped onions, garlic and potatoes, cook until the onions are tender

Add the bottle of beer and Beef Broth to the pot, stir and simmer until the potatoes are tender.  The Beef Broth adds such an amazing depth of flavor to the soup!

Thinly slice up the seared steak against the grain..set aside

When the onions and potatoes have simmered and are tender, remove them from the soup and puree  them  in a food processor until smooth. Use some of the soup if the processor binds up!

Add the pureed potatoes back into the soup and stir well to combine

Slide in the steak slices to finish cooking.

When the steak slices are fully cooked you’re ready to serve!

Top with a dollop of sour cream and some cheese and scallions!

~Enjoy!  🙂





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