There’s something incredibly comforting about a warm bowl of potato soup, and when it’s made with tender Black Angus beef, it takes comfort food to a whole new level. This Black Angus Potato Soup recipe combines hearty chunks of premium beef with creamy potatoes and rich flavors, making it perfect for chilly evenings or anytime you crave a satisfying meal.
We love how this soup balances the richness of the Black Angus with the smooth texture of potatoes and a blend of savory herbs. It’s easy to prepare yet feels indulgent enough for family dinners or casual gatherings. Whether you’re a soup enthusiast or looking to try something new, this recipe promises a delicious experience that’s both nourishing and flavorful.
Ingredients
To craft our Black Angus Potato Soup, we start with carefully selected ingredients that bring out rich flavors and a hearty texture. Every element plays a crucial role in building the perfect balance of taste and creaminess.
Black Angus Beef
- 1 pound Black Angus beef chuck, cut into 1-inch cubes
Choose well-marbled meat for tenderness and deep beef flavor.
Potatoes
- 4 large Yukon Gold potatoes, peeled and diced
Yukon Golds provide a creamy texture without becoming too mushy.
Vegetables and Aromatics
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 celery stalks, diced
- 1 large carrot, peeled and diced
These vegetables create a savory base that complements the beef and potatoes.
Broth and Seasonings
| Ingredient | Quantity | Purpose |
|---|---|---|
| Beef broth | 6 cups | Adds depth and richness to the soup |
| Heavy cream | 1 cup | Provides luscious creaminess |
| Fresh thyme leaves | 1 teaspoon | Infuses herbal notes |
| Bay leaf | 1 leaf | Adds subtle earthiness |
| Salt | 1 ½ teaspoons | Enhances all flavors |
| Black pepper | 1 teaspoon freshly ground | Adds mild heat and complexity |
Optional Garnishes
- Chopped chives
- Shredded sharp cheddar cheese
- Crispy bacon bits
- Sour cream dollop
These garnishes add texture and elevate the final presentation of our Black Angus Potato Soup_.
Equipment Needed
To prepare our Black Angus Potato Soup perfectly, having the right equipment ensures smooth cooking and consistent results. Here is a list of essential tools and utensils we’ll need for this hearty recipe:
- Large Dutch oven or heavy-bottomed pot
Ideal for browning Black Angus beef chuck and simmering the soup evenly. - Chef’s knife
For precise chopping of Yukon Gold potatoes and vegetables. - Cutting board
To provide a sturdy surface for safe and efficient prep work. - Wooden spoon or silicone spatula
To stir ingredients without scratching the pot surface. - Measuring cups and spoons
Ensures accurate portions of broth, cream, and seasonings for perfect flavor balance. - Ladle
For serving and transferring soup easily. - Immersion blender (optional)
To create a smooth and creamy texture when blending part of the soup. - Small bowl
For mixing garnishes or holding prepped ingredients before adding to the pot.
| Equipment | Purpose |
|---|---|
| Large Dutch oven/pot | Brown beef, simmer soup evenly |
| Chef’s knife | Chop potatoes, onion, garlic, celery, carrot |
| Cutting board | Safe surface for all chopping |
| Wooden spoon/silicone spatula | Stir ingredients gently without damage |
| Measuring cups and spoons | Accurate ingredient measurement |
| Ladle | Serve soup efficiently |
| Immersion blender | Optional: Puree soup for creamy texture |
| Small bowl | Prep garnishes or hold ingredients |
Using this equipment will help us develop the rich flavors and silky texture that define our Black Angus Potato Soup, making the cooking process both enjoyable and efficient.
Prep Work
Before we start cooking our Black Angus Potato Soup, let’s focus on the essential preparation steps that set the foundation for rich flavor and perfect texture.
Preparing the Black Angus Beef
We begin by trimming the 1 pound of well-marbled Black Angus beef chuck. Remove any excess fat and silver skin for a cleaner broth and tender bite. Next, cut the beef into 1-inch cubes for even browning.
Tip: Pat the beef dry with paper towels before seasoning to achieve a beautiful crust when searing. We season the cubes lightly with salt and black pepper to enhance the natural flavors.
Chopping the Vegetables
Our soup base relies on fresh vegetables for depth and savoriness. We will finely chop:
- 1 medium onion
- 2 cloves garlic
- 2 stalks celery
- 1 large carrot
Here’s a quick table for their prep sizes:
| Vegetable | Prep | Size |
|---|---|---|
| Onion | peeled | diced fine |
| Garlic | peeled | minced |
| Celery | washed | chopped |
| Carrot | peeled | diced |
Pro tip: Uniform cuts ensure even cooking and maximize flavor extraction during simmering.
Preparing the Potatoes
Our 4 large Yukon Gold potatoes bring creamy texture and earthy flavor to the soup. We wash and peel the potatoes before cutting them into ½-inch cubes to cook evenly.
For easy reference:
| Item | Preparation | Size |
|---|---|---|
| Yukon Gold Potatoes | peeled and washed | ½-inch cubes |
Note: Yukon Golds are ideal for their waxy yet creamy consistency, which holds shape while blending into a velvety broth.
Following these prep steps carefully ensures each component of our Black Angus Potato Soup shines with bold flavor and perfect texture.
Cooking Instructions
Follow these precise steps to create our hearty Black Angus Potato Soup that balances rich flavors with creamy textures.
Browning the Black Angus Beef
- Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat.
- Add the 1 pound of trimmed and cubed Black Angus beef in a single layer.
- Let the beef sear undisturbed for 3-4 minutes until deeply browned on one side.
- Flip and brown the other side for another 3 minutes.
- Work in batches if needed to avoid overcrowding the pot.
- Remove browned beef cubes and set them aside on a plate.
Browning the beef properly locks in juices and develops the foundational savory flavor of our soup.
Sautéing Vegetables and Aromatics
- Reduce heat to medium and add 1 diced onion, 2 minced garlic cloves, 1 diced celery stalk, and 1 diced carrot to the same pot.
- Stir frequently for 5-7 minutes until vegetables soften and become fragrant.
- Season with 1 teaspoon of salt and freshly ground black pepper to taste.
- Add 1 teaspoon fresh thyme leaves and 1 bay leaf, stirring to release their aroma.
- Deglaze the pot with ½ cup beef broth, scraping the brown bits from the bottom to incorporate deep flavors.
Imagine the inviting aroma evolving as the seasonings and softened vegetables meld into a rich base.
Adding Potatoes and Broth
- Add the peeled and cubed 4 large Yukon Gold potatoes, cut into ½-inch pieces, back into the pot.
- Pour in the remaining 5½ cups beef broth to cover all ingredients.
- Return the seared Black Angus beef cubes to the pot.
- Stir gently to combine all components evenly.
| Ingredient | Quantity |
|---|---|
| Yukon Gold potatoes | 4 large (½-inch cubes) |
| Beef broth | 6 cups total (½ cup + 5½ cups) |
| Black Angus beef cubes | 1 pound |
The Yukon Gold potatoes give the soup a silky texture while soaking up the savory broth enriched by the beef.
Simmering the Soup
- Bring the pot to a gentle boil.
- Reduce heat to low and cover with a lid, allowing the soup to simmer for 30-35 minutes.
- Check occasionally to ensure simmering is gentle and potatoes are tender.
- Remove the bay leaf before proceeding to final steps of the recipe.
Simmering patiently melds the robust flavors and tenderizes each ingredient perfectly, creating a luscious Black Angus Potato Soup.
Blending and Finishing Touches
To achieve the perfect Black Angus Potato Soup, blending and finishing touches bring out the creamy texture and vibrant flavors that make this dish irresistible. Let’s explore how to refine our soup with careful blending, seasoning adjustments, and garnishes.
Blending for Creaminess (Optional)
For a luxuriously smooth and velvety texture, we can blend part or all of the soup. Using an immersion blender or transferring some soup to a blender helps create the ideal creaminess without losing the hearty feel of the chunks.
- Blend about half of the soup for a balanced texture—creamy base with tender beef and potatoes remaining intact.
- For a fully silky soup, blend the entire batch until smooth.
- Be sure to let the soup cool slightly before blending to avoid splatters.
- If using a blender, blend in small batches carefully to prevent steam buildup.
This step enhances the soup’s rich, creamy mouthfeel while preserving the deep flavors of our Black Angus beef and Yukon Gold potatoes.
Adjusting Seasonings
After blending, tasting and seasoning adjustments are crucial. Our hearty soup benefits from a well-rounded flavor profile that balances richness and seasoning.
| Seasoning Element | Recommended Adjustment | Purpose |
|---|---|---|
| Salt | Add ¼ teaspoon increments | Enhances all flavors, avoid over-salting |
| Black Pepper | Add freshly ground pepper to taste | Adds subtle heat and depth |
| Fresh Thyme | Add more leaves if needed | Boosts herbaceous aroma |
| Bay Leaf | Remove after cooking | Prevent bitterness if overcooked |
| Beef Broth | Add more if soup is too thick | Maintains desired consistency |
We recommend tasting the soup after each addition to ensure a perfect balance that highlights the savory, robust essence of our Black Angus Potato Soup.
Adding Garnishes
The final touch transforms our soup from comforting to gourmet. Garnishes add color, texture, and bursts of flavor.
- Chopped chives provide fresh color and mild onion notes.
- Shredded sharp cheddar cheese melts beautifully, adding creamy richness.
- Crispy bacon bits introduce smoky crunch.
- A dollop of sour cream brings tangy creaminess that complements the savory broth.
We suggest serving the soup hot with a selection of these garnishes so everyone can customize their bowl to their liking. These touches intensify the sensory experience of the soup making each spoonful memorable.
With these blending techniques, seasoning fine-tuning, and thoughtful garnishes, our Black Angus Potato Soup reaches an elevated level of taste and texture that satisfies every craving.
Serving Suggestions
To fully enjoy our Black Angus Potato Soup, we recommend serving it with accompaniments that complement its rich, creamy texture and robust flavors. Here are some carefully selected ideas to elevate your dining experience:
Classic Garnishes
Enhance every spoonful with these toppings to add flavor and texture contrast:
- Chopped fresh chives for a mild onion bite and vibrant green color.
- Shredded sharp cheddar cheese that melts beautifully into the warm soup.
- Crispy bacon bits for smoky richness and crunch.
- A dollop of sour cream to introduce a tangy creaminess.
These garnishes create a harmonious balance, making each bite indulgent yet fresh.
Bread Pairings
Warm, crusty bread or savory baked goods make perfect companions.
| Bread Type | Description | Serving Tip |
|---|---|---|
| Freshly baked sourdough | Thick crust, chewy interior | Slice thickly to dip into soup |
| Garlic bread | Buttered, toasted with garlic and herbs | Serve warm to contrast soup’s creaminess |
| Buttermilk biscuits | Fluffy and tender with a slightly tangy flavor | Split and soak up the broth |
The starch from these breads complements the potatoes while adding textural interest.
Suggested Side Dishes
For a well-rounded meal, try pairing the soup with:
- Mixed green salad dressed in a light vinaigrette to cut through richness.
- Roasted root vegetables seasoned with thyme to echo soup’s herb notes.
- Pickled vegetables for a sharp, acidic counterpoint.
These sides keep the meal balanced and flavorful.
Beverage Pairings
Choose drinks that match the warmth and depth of the soup:
| Beverage Type | Flavor Profile | Serving Recommendation |
|---|---|---|
| Full-bodied red wine | Bold, spicy, and robust | Serve slightly chilled |
| Craft beer (amber ale) | Malty, moderate bitterness | Serve cold |
| Herbal tea (chamomile) | Light, soothing | Serve hot |
These beverages enhance the soup’s beefy richness and soothe the palate.
“The right serving choices bring out the best in our Black Angus Potato Soup—transforming it from comfort food to a memorable dining experience.”
By combining these garnishes, breads, sides, and drinks, we create an inviting and satisfying meal that highlights the soup’s rich flavors and creamy texture perfectly.
Make-Ahead and Storage Tips
To maximize the flavor and convenience of our Black Angus Potato Soup, proper make-ahead and storage techniques are essential. Here’s how we ensure the soup stays fresh, rich, and ready whenever we crave it.
Make-Ahead Preparation
- Cook the soup completely following the recipe instructions. Let it cool to room temperature before storing.
- For an even richer taste, prepare the soup a day in advance. This resting time allows the flavors to meld beautifully.
- If planning to blend part or all of the soup for a creamier texture, do so just before serving for the best fresh finish.
Refrigeration Tips
- Transfer the cooled soup to an airtight container to preserve freshness and prevent it from absorbing other odors.
- Store in the refrigerator for up to 3 to 4 days.
- When reheating, warm gently over low heat, stirring occasionally to maintain smooth texture and prevent scorching.
Freezing Guidelines
- Our Black Angus Potato Soup freezes exceptionally well. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags.
- Leave headspace to allow for expansion.
- Label with the date and contents for easy identification.
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | 3 to 4 days | Store in airtight container; reheat on low |
| Freezer | Up to 3 months | Use freezer-safe containers; thaw overnight in fridge |
Thawing and Reheating From Frozen
- Thaw the soup overnight in the refrigerator for the safest and most even defrost.
- Reheat slowly on the stovetop over low to medium heat.
- Stir frequently to restore the creamy texture.
- If the soup thickens too much after thawing, add a splash of beef broth or cream to adjust consistency.
Tips to Retain Peak Flavor and Texture
- Avoid reheating soup more than once to prevent degradation of texture and taste.
- Be cautious with cream additions before freezing; consider adding cream fresh when reheating to maintain silky richness.
- Garnish only after reheating to keep toppings like bacon bits and chives crisp and vibrant.
“Storing Black Angus Potato Soup properly helps us enjoy its full bold flavors and satisfyingly creamy texture whenever we want, without compromising quality or taste.“
By following these make-ahead and storage tips, we keep our homemade comfort soup fresh, flavorful, and ready to enjoy any night of the week.
Conclusion
Black Angus Potato Soup offers a perfect blend of hearty beef and creamy potatoes that warms both body and soul. Its rich flavors and smooth texture make it a standout choice for any occasion. With straightforward preparation and versatile serving options, it’s a recipe we’re excited to revisit time and again. Whether enjoyed fresh or saved for later, this soup promises comfort and satisfaction in every bowl.
Frequently Asked Questions
What is Black Angus Potato Soup?
Black Angus Potato Soup is a hearty, creamy soup made with tender Black Angus beef chuck, Yukon Gold potatoes, and a savory mix of vegetables and herbs. It offers rich flavors and a smooth texture, perfect for cold days or gatherings.
What ingredients are needed for this soup?
Key ingredients include Black Angus beef chuck, Yukon Gold potatoes, onion, garlic, celery, carrot, beef broth, heavy cream, fresh thyme, bay leaf, salt, and black pepper. Optional garnishes include chives, cheddar cheese, bacon bits, and sour cream.
What equipment do I need to make the soup?
You’ll need a large Dutch oven or heavy pot, a chef’s knife, cutting board, measuring cups and spoons, a wooden spoon or silicone spatula, a ladle for serving, and optionally an immersion blender for a creamier texture.
How do I prepare the beef and vegetables?
Trim excess fat from the beef and cut it into 1-inch cubes, seasoning lightly with salt and pepper. Finely chop onion, garlic, celery, and carrot. Wash, peel, and cube Yukon Gold potatoes into ½-inch pieces for the best texture.
What is the cooking process for this soup?
First, brown the beef in vegetable oil, then sauté the vegetables and aromatics. Add potatoes and beef broth, return the beef to the pot, and simmer for 30–35 minutes until potatoes are tender and flavors meld.
How do I make the soup creamy?
For a creamy texture, blend part or all of the soup using an immersion blender or regular blender. Always blend safely and gradually, then adjust seasoning before serving.
What garnishes and sides go well with this soup?
Popular garnishes include chopped chives, shredded cheddar cheese, crispy bacon, and sour cream. Serve with crusty bread like sourdough or garlic bread, and sides like mixed green salad or roasted root vegetables.
Can I make this soup ahead and store it?
Yes. Cook completely, cool, and store in an airtight container in the fridge for up to 3–4 days. It can also be frozen for up to 3 months. Thaw and reheat gently, adding cream fresh if needed to maintain texture.
What drinks pair well with Black Angus Potato Soup?
Full-bodied red wine, craft beer, and herbal teas complement the soup’s rich flavors, enhancing your dining experience. Choose your favorite to suit the occasion.