High Protein Steak and Potato Soup
High Protein Steak and Potato Soup is a hearty, creamy dinner with 37g protein per serving. Perfect for meal prep and healthy comfort food.
Ingredients
- 1½ pounds lean sirloin steaks cut into ¾-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt divided
- ½ teaspoon ground black pepper divided
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon smoked paprika
- 4 cups low sodium beef broth
- 2 cups low-sodium chicken broth
- 1½ pounds Yukon gold potatoes cut into ¾-inch cubes
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 cup low-fat cottage cheese
- ½ cup 2% milk
- 2 tablespoon chopped fresh parsley
Instructions
- Pat the steak cubes dry with paper towels.
- Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add half the steak in a single layer and sear for 2 minutes per side, until browned.
- Transfer the browned steak to a plate.
- Repeat with the remaining steak, then reduce the heat to medium.
- Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until they begin to soften.
- Add the garlic and cook for 30 seconds.
- Stir in the tomato paste, thyme, rosemary, and smoked paprika. Cook for 1 minute, stirring constantly.
- Pour in the beef broth and chicken broth.
- Scrape the bottom of the Dutch oven with a wooden spoon to loosen the browned bits.
- Add the potatoes, Worcestershire sauce, bay leaf, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper.
- Return the steak and any juices from the plate to the Dutch oven.
- Bring the soup to a gentle boil over medium-high heat.
- Reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes, until the potatoes are fork-tender and the steak is cooked through.
- While the soup simmers, blend the cottage cheese and milk until completely smooth.
- Remove the bay leaf from the soup and reduce the heat to low.
- Ladle ½ cup of hot soup broth into the cottage cheese mixture and stir until combined.
- Slowly pour the cottage cheese mixture into the soup, stirring constantly.
- Heat gently for 3 to 5 minutes, without boiling, until the soup is hot and slightly creamy.
- Stir in the chopped parsley.
Notes
Tips and Tricks
Choose Lean Steak – Sirloin works great because it cooks relatively quickly and stays tender when you avoid overcooking it. Trim any large pieces of fat before cutting. Keep the Potato Pieces Even – Similar-sized cubes cook at the same rate, so you won't end up with some potatoes falling apart while others are still firm. Blend Until Smooth – Take a little extra time blending the cottage cheese. A smooth mixture gives the broth a creamier texture without noticeable curds. Avoid Boiling After Adding Dairy – High heat can cause the cottage cheese mixture to separate. Gentle heat helps keep the broth creamy. Adjust the Thickness – The potatoes may absorb some broth as the soup sits. Add a little extra low-sodium broth if you prefer a thinner soup.Storing and Reheating
Refrigerating – Allow the soup to cool slightly, then transfer it to airtight containers. Refrigerate within 2 hours and store for up to 3 to 4 days. Freezing – Freezing is possible, but the potatoes can become grainy and the dairy-based broth may separate after thawing. For the best texture, enjoy this soup fresh or refrigerated. Reheating on the Stovetop – Heat leftovers in a saucepan over medium-low heat, stirring occasionally, until they reach 165°F. Avoid a rapid boil to help prevent the creamy broth from separating. Reheating in the Microwave – Place a serving in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each one, until the soup reaches 165°F.Nutrition
Calories: 347kcalCarbohydrates: 29gProtein: 37gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 72mgSodium: 1023mgPotassium: 1510mgFiber: 4gSugar: 6gVitamin A: 3741IUVitamin C: 29mgCalcium: 125mgIron: 4mg
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