steak potato soup recipe

Written ByJenny Smyth Posted on
steak potato soup recipe
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The Best steak potato soup recipe

I’ve been making this steak potato soup recipe for years, and it’s always a hit with my family. It’s a hearty, comforting dish that’s perfect for a chilly evening or a special occasion. The best part is that it’s incredibly easy to make, and the ingredients are likely already in your pantry. I love that it’s a one-pot wonder, so you can just throw everything in and let the slow cooker do its magic.

The result is a rich, flavorful broth filled with tender chunks of steak and potatoes. My kids adore this soup, and it’s become a staple in our household. I’ve even served it at family gatherings, and everyone raves about it. As an added bonus, this recipe is surprisingly healthy considering how delicious it is.

With lean cuts of beef and plenty of veggies, you can feel good about what you’re feeding your loved ones. This steak potato soup recipe has its roots in traditional American cuisine, where hearty, comforting meals are a staple. The dish has evolved over time, but the core ingredients remain the same: tender chunks of beef, potatoes, and vegetables in a rich broth. I like to think of this soup as a modern twist on a classic comfort food.

One of the key techniques to making this soup is using a slow cooker. It allows the flavors to meld together and the meat to become tender without much effort on your part. Simply brown the beef and sauté the onions before adding everything to the slow cooker and letting it do its magic. The end result is a meal that’s both satisfying and effortless to prepare.

If you’re looking for a recipe that’s sure to please even the pickiest eaters, look no further than this steak potato soup. It’s a versatile dish that can be served as a main course or as a side dish. And with leftovers galore, you can enjoy this meal for days to come.

Steak Potato Soup

Steak Potato Soup

4.5 from 1080 votes

A hearty and comforting soup made with tender steak chunks and creamy potatoes. This rich and savory dish is perfect for a filling meal on a cold day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Soup

1 lb sirloin steak, cut into 1/2-inch cubes
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups beef broth
3 medium potatoes, peeled and diced
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
2 tbsp all-purpose flour
2 tbsp butter

👨‍🍳Directions

1Heat 1 tablespoon of olive oil in a large pot over medium-high heat until shimmering.
2Add the steak cubes in a single layer and cook for 3 to 4 minutes, turning once, until browned on all sides.
3Remove the steak with a slotted spoon and set aside.
4Reduce heat to medium and add the remaining 1 tablespoon of olive oil.
5Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
6Stir in the minced garlic and cook for 1 minute until fragrant.
7Sprinkle the flour over the onion mixture and stir constantly for 2 minutes to cook the flour.
8Gradually pour in the beef broth while whisking to prevent lumps, then add the diced potatoes, salt, pepper, and thyme.
9Bring the soup to a boil over high heat, then reduce heat to low and simmer for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
10Stir occasionally to prevent sticking.
11Return the cooked steak to the pot and stir in the heavy cream.
12Cook for 2 to 3 minutes over medium heat until the soup is heated through and the flavors meld.
13Taste and adjust seasoning if needed.
14Remove the pot from heat and stir in the butter until melted for a silky finish.
15Ladle the soup into bowls and serve hot, garnished with fresh parsley if desired.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 22g

📝Notes

For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream. You can also use leftover cooked steak or roast beef to save time.

Watch Video Of How Steak Potato Soup Works

To store leftover steak potato soup, let it cool to room temperature and then transfer it to an airtight container. It will keep in the refrigerator for up to three days.

When you are ready to reheat, warm it in a pot over medium low heat, stirring occasionally. You may need to add a splash of beef broth or milk to thin it out because the soup thickens as it sits.

For serving, I like to top each bowl with fresh parsley, a little shredded cheddar cheese, and some crispy bacon bits. This soup also goes great with crusty bread or a simple side salad.

It is one of those recipes that works for a quick weeknight dinner or a cozy weekend meal. I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Steak Potato Soup

Q: Can I use ground beef instead of steak?

A: Yes, you can use ground beef if you prefer. However, keep in mind that the texture will be different from using steak. Ground beef will break down during cooking and create a heartier broth.

Q: What type of potatoes should I use?

A: Russet or Idaho potatoes are ideal for this recipe because they hold their shape well during cooking.

Q: Can I make this recipe in advance?

A: Yes, you can prepare the soup up to 24 hours in advance by cooking the beef and vegetables before refrigerating or freezing until ready to serve.

Q: How do I store leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Q: Can I add other vegetables besides carrots?

A: Absolutely! Feel free to add any combination of your favorite vegetables such as diced bell peppers, sliced zucchini, or chopped kale.

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