Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 pound beef sirloin, sliced thinly
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 cups shredded cheddar cheese
- 4 cups beef broth
- 1/2 cup sour cream
- 4 slices cooked bacon, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced beef and cook until browned, then set aside.
- Sauté onions and green peppers in the same pot until soft.
- Add diced potatoes, beef broth, salt, and pepper. Bring to a boil, then simmer until potatoes are tender, about 15 minutes.
- Stir in cooked beef, shredded cheese, and sour cream until cheese melts and the soup is creamy.
- Garnish with crumbled bacon and additional cheese if desired. Serve hot.
Notes
- For a thicker soup, mash some of the potatoes before serving.
- Substitute ground beef for sliced steak for a different texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg