Beef and Potato Soup
Created by novicecookmom on June 30, 2014
- Servings: 5
- Prep Time: 15m
- Cook Time: 90m
- Recipe #12942
Ingredients
- 1 pound chuck roast (cut into cubes)
- Olive oil or butter (for browning)
- 2 medium yellow onions, chopped
- 10 garlic cloves, minced (I use lot because I love garlic)
- 2 cans (10 3/4 ounces each) cream of mushroom soup, undiluted
- 6 to 8 cups beef broth (or any amount it really doesn't matter)
- 1 1/2 tablespoons worcestershire sauce
- 2 tablespoons beef boullion granules
- 7 to 10 potatoes (peeled and sliced into about 1 inch cubes
- 1 container (16 ounce) sour cream
- Salt
- Pepper
How to Make
-
Step 1: Heat oil in a large pot. Season the beef cubes with salt and pepper then brown very well (this should take around 12-15 minutes). Remove to a plate and set aside.
-
Step 2: Add onions and cook until softened. Add garlic, cook a few minutes,
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Step 3: Add remaining 4 ingredients and the browned beef; heat to boiling, reduce the heat Cook until the beef is tender (around 45 minutes).
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Step 4: Add potato cubes, and sour cream; cook until tender, around 15 minutes.
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Step 5: Season with salt and pepper. Serve.
Nutritional Facts
- Serving Size: 1 (1307.8 g)
- Calories 1034.2
- Total Fat - 43.8 g
- Saturated Fat - 21.6 g
- Cholesterol - 149.9 mg
- Sodium - 1255 mg
- Total Carbohydrate - 119.1 g
- Dietary Fiber - 16.6 g
- Sugars - 11.5 g
- Protein - 42.4 g
- Calcium - 284.7 mg
- Iron - 6 mg
- Vitamin C - 67 mg
- Thiamin - 0.6 mg