Cut the beef into bite-size chunks. Dice the onions and peel then chop the potatoes into bite-size chunks as well.
On a medium heat, heat a large pot. Add 2 tablespoons of butter and onions then saute till the onions are soft. Add the black peppercorn, dried thyme, and garlic then saute just until they are fragrant.
Add the potatoes, and beef chunks, pour in 2 cups of beef stock, a cup of water, and 2 tablespoons of soy sauce. Allow this to cook for 15 to 20 minutes on medium-high heat or just until the potatoes are fork-tender.
Do a taste test and adjust the seasoning if needed. If there isn't enough broth in your soup then gradually add more water or stock until you reach your desired consistency. Allow it to simmer on medium heat for 5 minutes then add about 50 ml of cream before you remove it from the heat.
