Description
A warm and hearty soup that combines the flavors of a classic Philly cheesesteak with tender potatoes and a luscious cheese sauce.
Ingredients
- 4 medium-sized potatoes, diced
- 1 lb ground beef (or steak, thinly sliced)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- Optional: green onions or parsley for garnish
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess fat and set aside.
- In the same pot, add the chopped onions and minced garlic. Sauté until softened and fragrant.
- Stir in the diced potatoes, beef broth, and Worcestershire sauce. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15–20 minutes.
- Once the potatoes are soft, stir in the cream cheese and cheddar cheese until melted and combined.
- Adjust the seasoning with salt and pepper as desired.
- Ladle into bowls and garnish with green onions or parsley if you like.
Notes
For a lighter version, substitute the cream cheese with Greek yogurt or a dairy-free alternative. Opt for Yukon Gold potatoes for a creamy texture and consider adding sautéed bell peppers or mushrooms for an authentic cheesesteak twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American