This Sauteed Beef Soup is a robust comfort food classic that transforms simple pantry staples into a luxurious meal. The dish begins with browning seasoned beef and sautéing aromatic onions, carrots, and celery until tender. A routh of butter and flour thickens the broth, creating a velvety texture, while shredded cheddar cheese adds a sharp, savory depth. The addition of milk creates a creamy, satisfying base that coats every bite of potato and meat. Perfect for chilly evenings or as a comforting weeknight dinner, this soup strikes the ideal balance between hearty protein and rich, cheesy flavor. It is easy to prepare from scratch and offers a homemade alternative to canned soups, delivering a warm, home-style taste that appeals to all ages.
Sauteed Beef Soup
Description
This Sauteed Beef Soup is a robust comfort food classic that transforms simple pantry staples into a luxurious meal. The dish begins with browning seasoned beef and saut&# 195;©ing aromatic onions, carrots, and celery until tender. A routh of butter and flour thickens the broth, creating a velvety texture, while shredded cheddar cheese adds a sharp, savory depth. The addition of milk creates a creamy, satisfying base that coats every bite of potato and meat. Perfect for chilly evenings or as a comforting weeknight dinner, this soup strikes the ideal balance between hearty protein and rich, cheesy flavor. It is easy to prepare from scratch and offers a homemade alternative to canned soups, delivering a warm, home-style taste that appeals to all ages.Ingredients
Directions
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In a large pot, brown the beef over medium-high heat; drain excess fat and set the meat aside.
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In the same pot, add 1 tablespoon of butter and sauté the onion, carrots, and celery until tender, about 10 minutes.
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Add beef broth, diced potatoes, the browned beef, and chopped parsley to the pot.
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Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes or until potatoes are tender.
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Meanwhile, in a small sauté pan, melt the remaining 3 tablespoons of butter over low heat.
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Add flour to the melted butter and cook for 1-2 minutes, whisking constantly until the mixture is bubbly.
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Pour the flour mixture (roux) into the soup pot and reduce the heat to low.
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Stir in the shredded cheddar cheese until fully melted and smooth.
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Add the milk, salt, and pepper; heat gently until hot but do not allow to boil.
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Remove from heat and stir in sour cream until well combined.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 518.9kcal
- % Daily Value *
- Total Fat 29.6g46%
- Saturated Fat 18.5g93%
- Cholesterol 82.9mg28%
- Sodium 469.7mg20%
- Total Carbohydrate 44.3g15%
- Dietary Fiber 6.5g26%
- Sugars 16.8g
- Protein 21.1g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve hot with a dollop of sour cream and fresh parsley garnish if desired.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if the soup has thickened too much.
Ingredient Substitutions: You can use sharp cheddar for a stronger flavor or a mix of cheddar and Monterey Jack for a milder taste. Vegetable broth can be used instead of beef broth for a lighter version.
Tip: To prevent the cheese from becoming grainy, ensure the soup is not boiling when you add the cheese and milk. Low heat is key for a smooth texture.
Variations: Add other vegetables like corn or peas during the last 5 minutes of simmering for extra nutrition and color.
