We absolutely love our Black Angus Potato Soup for its hearty comfort on chilly days. This classic dish blends tender premium beef with creamy potatoes creating a rich satisfying meal that’s straight from steakhouse roots.
We’ve simplified the recipe to bring restaurant-quality flavors to your kitchen without the hassle. Whether you’re feeding family or impressing guests it’s a go-to favorite in our home.
Ingredients
To craft our delicious Black Angus Potato Soup, we start by selecting high-quality ingredients that blend tender Black Angus beef with creamy potatoes for a comforting, steakhouse-inspired meal. Below, we’ve organized the ingredients in the order they’re typically used during preparation, including any necessary prep notes for accuracy and ease.
Main Ingredients List
- 1 pound Black Angus beef (such as sirloin or stew meat, cubed into 1-inch pieces for quick browning and even cooking)
- 2 large russet potatoes (peeled and diced into ½-inch cubes to ensure they cook uniformly and thicken the soup)
- 1 medium yellow onion (finely chopped to build a flavorful base)
- 2 cloves garlic (minced for a fresh, aromatic punch that enhances the beef’s richness)
- 2 medium carrots (sliced into ¼-inch rounds to add sweetness and texture)
- 2 celery stalks (chopped into ½-inch pieces for a subtle crunch and depth of flavor)
- 4 cups beef broth (low-sodium, to control seasoning and highlight the natural flavors of the meat and vegetables)
- 1 cup heavy cream (added at the end for a silky, creamy finish—ensure it’s at room temperature to prevent curdling)
- 2 tablespoons olive oil (for sautéing the beef and vegetables to lock in flavors)
- 1 teaspoon dried thyme (to infuse earthy notes that complement the potatoes and beef)
- Salt and black pepper (to taste, starting with 1 teaspoon salt and ½ teaspoon pepper, adjusting based on broth’s sodium level)
This selection ensures our Black Angus Potato Soup remains hearty, nutritious, and simple to prepare at home. For nutritional insights, we’ve compiled the approximate values per serving (based on 6 servings) in the table below:
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 350 | 18% |
| Protein | 25g | 50% |
| Carbohydrates | 30g | 11% |
| Fat | 18g | 23% |
| Sodium | 750mg | 33% |
*Percent Daily Values are based on a 2,000-calorie diet. Values may vary slightly based on specific brands and preparation methods.
Tools and Equipment
Now that we’ve gathered our high-quality ingredients for the Black Angus Potato Soup, let’s equip ourselves with the right tools to ensure smooth preparation and achieve that perfect, creamy texture.
To make the process efficient and safe, we recommend the following essential tools, listed in the order they’ll be used during the recipe:
- Large Dutch Oven or Stock Pot: This is our primary cooking vessel for simmering the soup. Choose one with a capacity of at least 6 quarts to handle the volume of ingredients like beef and potatoes without overflow.
- Chef’s Knife: A sharp, 8-inch blade is ideal for precisely chopping vegetables such as onions, garlic, carrots, and celery. It ensures even cuts that cook uniformly.
- Cutting Board: Opt for a sturdy, non-slip wooden or plastic board that’s at least 12×18 inches to provide a stable surface for all our prep work.
- Measuring Cups and Spoons: Accurate measurements are key for ingredients like beef broth and heavy cream—use a set of dry and liquid cups along with spoons for spices such as thyme, salt, and pepper.
- Wooden Spoon or Silicone Spatula: Perfect for stirring the soup as it cooks, preventing sticking and allowing us to scrape up flavorful bits from the pot’s bottom.
- Immersion Blender: If we want a smoother consistency, this tool blends the potatoes and beef directly in the pot, avoiding the mess of transferring hot soup.
- Ladle: Essential for serving the rich, hearty soup into bowls, ensuring we portion out the perfect amount per serving.
By using these tools, we can prepare our Black Angus Potato Soup with confidence, minimizing effort and maximizing the comforting flavors that make this dish a favorite.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s guide you through crafting our flavorful Black Angus Potato Soup. We ensure each step is straightforward and yields a creamy, hearty dish packed with tender beef and potatoes.
Prep
Before we start cooking, we prepare our ingredients to streamline the process and enhance flavors. Begin by gathering the following:
- 1 pound Black Angus beef, cubed into 1-inch pieces for even browning and tenderness.
- 4 large russet potatoes, peeled and diced into ½-inch cubes to ensure they cook uniformly and create a silky texture.
- 1 medium onion, finely chopped to release its sweet aroma when sautéed.
- 3 garlic cloves, minced for a robust punch of flavor.
- 2 carrots, sliced into ¼-inch rounds for a subtle crunch.
- 2 celery stalks, chopped into ½-inch pieces to add freshness.
- 4 cups beef broth, measured for the perfect base consistency.
- 1 cup heavy cream, set aside at room temperature to blend smoothly.
- 2 tablespoons olive oil, portioned for searing.
- 1 teaspoon dried thyme, measured to infuse earthy notes.
- Salt and pepper, adjusted to taste for seasoning balance.
We recommend using a chef’s knife and cutting board for these tasks—aim for uniformity in cuts to help the soup develop its comforting, creamy consistency.
Cook
With ingredients prepped, we move to the stovetop to build layers of taste in our Black Angus Potato Soup. Heat a large Dutch oven over medium-high heat and add 2 tablespoons olive oil—watch as it shimmers, ready for action.
- Sear the beef: Add the 1-pound cubed Black Angus beef to the hot oil and season with ½ teaspoon salt and ¼ teaspoon pepper. We stir frequently for 5-7 minutes until the beef browns deeply, locking in its juicy, savory essence and filling the kitchen with a rich, meaty aroma.
- Sauté the vegetables: Introduce the chopped onion, minced garlic, sliced carrots, and chopped celery to the pot. We cook this mixture for 4-5 minutes, stirring with a wooden spoon, until the vegetables soften and release a fragrant, sweet scent that mingles with the beef.
- Add potatoes and liquids: Stir in the diced russet potatoes and 1 teaspoon thyme, then pour in 4 cups beef broth. We bring the mixture to a boil over high heat, then reduce to a simmer on low for 20-25 minutes—let the potatoes become tender and the broth thicken into a velvety base, with steam carrying hints of earthy thyme.
- Blend and cream: Once the potatoes are soft, we use an immersion blender to puree about half the soup for a creamy texture while leaving some chunks for contrast. Stir in 1 cup heavy cream and adjust salt and pepper to taste, heating for another 2-3 minutes until the soup turns luxuriously smooth and coats the spoon with its warm, indulgent flavor.
Serve
To showcase the final masterpiece of our Black Angus Potato Soup, we ladle it into warm bowls for immediate enjoyment. Garnish each serving with a sprinkle of fresh thyme or a dash of cracked pepper to heighten its visual appeal and aromatic finish.
We suggest pairing it with crusty bread for dipping, allowing the creamy potatoes and tender beef to deliver a satisfying, soul-warming bite that makes this soup ideal for chilly evenings. For optimal results, serve hot to savor the rich, comforting layers of flavor in every spoonful.
Make-Ahead Tips
As we perfect our Black Angus Potato Soup recipe, preparing it ahead of time allows us to savor its rich, comforting flavors with minimal effort on busy days. Let’s break down the best strategies to maintain that creamy texture, tender beef, and hearty potato goodness.
Preparing Ingredients in Advance
We recommend prepping components the day before to streamline cooking. Start by washing and chopping vegetables like onions, garlic, carrots, and celery. Store them in airtight containers in the refrigerator to preserve their fresh crunch and flavors—Black Angus beef can be cubed and seasoned ahead, but keep it wrapped tightly to avoid drying out.
Cooking the Soup Ahead
For full make-ahead preparation, we follow our step-by-step instructions up to the blending stage. Once the soup reaches a simmer and the potatoes are tender, let it cool completely before transferring to storage containers. This ensures the soup retains its hearty, steakhouse-inspired taste without overcooking the beef.
Storage Guidelines
Proper storage is key to keeping our Black Angus Potato Soup delicious and safe. Use the table below for optimal times and methods:
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Refrigerator | Up to 3 days | Store in glass containers to prevent odor absorption and reheat gently on the stove to preserve the creamy consistency. |
| Freezer | Up to 3 months | Portion into freezer-safe bags or containers, leaving headspace for expansion, and thaw overnight in the fridge before reheating. |
Reheating for Optimal Flavor
When it’s time to enjoy, we reheat the soup slowly on the stovetop over low heat, stirring occasionally to blend the heavy cream back in seamlessly. Add a splash of beef broth if needed to restore the original velvety texture, ensuring the Black Angus Potato Soup remains as satisfying and nutritious as when freshly made. Always check that it reaches 165°F internally for safety.
Conclusion
We’ve loved sharing this Black Angus Potato Soup recipe as it’s a go-to for cozy meals that blend rich flavors with simple prep. It’s our favorite way to bring steakhouse vibes home without the fuss.
By trying it yourself you’ll discover how easy it is to create something hearty and nutritious that warms us up on chilly days. Let’s make it a staple in our kitchens for memorable gatherings.
Frequently Asked Questions
What is Black Angus Potato Soup?
Black Angus Potato Soup is a hearty, comforting dish featuring tender Black Angus beef and creamy potatoes, perfect for chilly days. It’s a simplified steakhouse-inspired recipe that’s easy for home cooks to prepare, offering rich flavors that make it ideal for family meals or entertaining guests.
What ingredients are needed for Black Angus Potato Soup?
The main ingredients include Black Angus beef, russet potatoes, onion, garlic, carrots, celery, beef broth, heavy cream, olive oil, thyme, salt, and pepper. Use high-quality components for the best taste, and prepare them in the order listed for smooth cooking.
What tools do I need to make Black Angus Potato Soup?
You’ll need a large Dutch oven or stock pot, a chef’s knife, cutting board, measuring cups and spoons, a wooden spoon or silicone spatula, an immersion blender for creamy texture, and a ladle for serving. These tools help ensure efficient and enjoyable preparation.
How do I prepare Black Angus Potato Soup?
Start by searing the beef and sautéing vegetables in a pot. Add potatoes and broth, simmer until tender, then blend for creaminess and stir in heavy cream. Serve hot, garnished with thyme or pepper, and pair with crusty bread for a satisfying meal.
Is Black Angus Potato Soup nutritious?
Yes, each serving has about 350 calories, 25g of protein, and essential nutrients from beef and veggies. It’s a hearty, balanced option that provides energy and satisfies hunger, making it a wholesome choice for a nutritious meal.
Can I make Black Angus Potato Soup ahead of time?
Absolutely! Prep ingredients like chopping veggies and cubing beef in advance. Cook up to the blending stage, cool, and store in the fridge for up to 3 days or freeze for up to 3 months. This makes it easy for busy days.
How should I store and reheat the soup?
Store cooled soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, thaw if frozen, then warm on the stove over low heat, stirring occasionally until it reaches 165°F internally to maintain creamy texture and safety.