Best 7 Tasty Meat Potato Soup Recipes

CREAMY STEAK AND POTATO SOUP

Steps:

• Add the olive oil to a large pot or Dutch Oven over medium heat.
• 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.
• Remove the steak with a slotted spoon and set it aside. Leave the extra juices in the pot.
• Add the onions and garlic to the pot with the beef juices. Cook 2-3 minutes until softened.
• 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.
• Meanwhile, in a separate pot over medium heat, melt the butter. Whisk in the flour until well combined, then the milk.
• Once the potatoes are fork-tender, pour in the hot milk mixture and stir until thickened, about 3-4 minutes.
• Add the steak back to the pot along with the heavy cream and cook until heated through, about 2-3 minutes.
• Remove the pot from the heat and stir in the white cheddar cheese cheese until melted and thoroughly mixed in.
• Taste and season as needed with more salt and pepper.
• Ladle the soup into bowl and garnish with extra cheese and sliced green onions, if desired.

BEST EVER POTATO SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

LOADED BAKED POTATO SOUP RECIPE BY TASTY

Steps:

• Preheat your oven to 425˚F (220˚C).
• On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.
• Bake in preheated oven for 40-50 minutes.
• Once cooled, peel and mash potatoes, and set aside.
• Heat oil in large pot over a medium-high heat.
• Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.
• Add butter and melt.
• Bring in flour and stir until mixture is lightly browned.
• Add in the chicken broth and cream cheese. Stir until fully incorporated
• Add in the mashed potatoes and combine.
• Season with salt and pepper.
• Garnish bowl with shredded cheese, bacon, and chives.
• Enjoy!

SLOW COOKER LOADED POTATO SOUP RECIPE BY TASTY

Steps:

• Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker.
• Set it to low for 6 hours or high for 4 hours.
• In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened.
• When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
• Serve with shredded cheese, bacon and chopped scallions.
• Enjoy!

SIMPLE MEAT AND POTATO SOUP

Steps:

• Cook and stir beef and garlic in a large saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes.
• Pour water into the pot and add potatoes, onion, celery, parsley, rosemary, thyme, and oregano. Reduce heat and simmer until potatoes are tender, about 30 minutes. Season with salt and pepper.

EASY TASTY POTATO SOUP

Steps:

• Place potatoes, onions, garlic, and spices in large pot with stock. The stock shouldn't quite cover all the ingredients.
• Cover and bring to a boil. After the stock is boiling, reduce heat and simmer 25 minutes until potatoes are tender.
• Turn off heat. Mash the potatoes to desired consistency. Stir in milk and half & half, then turn the heat back on low to warm through. Stir in the cheese and let it melt.
• Enjoy!

TASTY MEAT & POTATO SOUP

Steps:

• Melt butter and oil in a large pan over medium heat until foam disappears, stir in the steak, onion and garlic and cook and stir until meat and onions are browned about 10 - 15 minutes.
• Next, mix together flour, thyme, salt and pepper, sprinkle the flour over the browned meat and stir to coat.
• In a large pot add the vegetable broth, oxo cubes, Worcestershire sauce, diced tomatoes, diced red pepper and meat mixture; bring to a boil, reduce the heat to medium low, cover and simmer until meat is tender, about 45 minutes to an hour.
• Next add the potatoes, carrots, celery, mushrooms and poblano chile and simmer, uncovered, stirring occasionally, until the vegetables are tender and the soup has thickened.
• If you find the soup too thick add more vegetable broth, a little at a time.
• Just before serving stir the fresh chopped basil into the soup.