potato steak soup recipe

Written ByJenny Smyth Posted on
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The Best potato steak soup recipe

I’m so excited to share with you one of my family’s favorite recipes – potato steak soup. This hearty, comforting dish has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a quick and easy meal after a long day or a satisfying soup to warm up on a chilly evening, this recipe delivers.

I first discovered potato steak soup at my grandmother’s house when I was a child. She would make it for us on special occasions, and it quickly became a family favorite. The combination of tender potatoes, flavorful steak, and savory broth is simply irresistible.

Over the years, I’ve tweaked the recipe to make it my own, but the core ingredients remain the same. One of the things I love about this soup is how easily it can be customized to suit your tastes. Add some diced veggies for extra nutrients, swap out the steak for chicken or pork, or keep it simple with just potatoes and broth – the possibilities are endless.

What I love most about this recipe is how comforting it is. There’s something about the warmth of the soup that just feels like home. My kids adore helping me in the kitchen, and this recipe is always a hit with them (and let’s be honest, with me too!)

We love serving it with crusty bread or over mashed potatoes for an extra-special treat.

Potato Steak Soup

4.9 from 1285 votes

A hearty and comforting soup that combines tender chunks of steak with creamy potatoes in a rich, savory broth. This one-pot meal is perfect for cold evenings and satisfies cravings for both steak and soup.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 lb sirloin steak, cut into bite-sized pieces
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups beef broth
2 large potatoes, peeled and cubed
2 carrots, sliced
2 celery stalks, sliced
1 tsp dried thyme
1 tsp paprika
Salt and black pepper to taste
2 tbsp all-purpose flour (optional, for thickening)
1/2 cup heavy cream (optional)

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat.
2Add the steak pieces in a single layer and cook for 3 to 4 minutes until browned on all sides, then remove and set aside.
3In the same pot, add onion and garlic and sauté over medium heat for 2 minutes until softened.
4Stir in the flour if using and cook for 1 minute to form a roux.
5Pour in the beef broth while stirring constantly to avoid lumps.
6Add potatoes, carrots, celery, thyme, paprika, salt, and pepper, then bring to a boil.
7Reduce heat to low, cover, and simmer for 15 to 20 minutes until the potatoes are fork-tender.
8Return the steak to the pot and cook for 5 more minutes to heat through.
9Stir in the heavy cream if desired and adjust seasoning with salt and pepper.
10Serve hot, garnished with fresh parsley if available.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

For a thicker soup, mash some of the potatoes against the pot before adding the steak. You can substitute the steak with leftover roast beef or use chicken broth for a lighter flavor.

Watch Video Of How Potato Steak Soup Works

This potato steak soup recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day.

The leftovers store beautifully in an airtight container in the fridge for up to three days (or freeze them for later), making it perfect for meal prep or batch cooking.

❓ Frequently Asked Questions About Potato Steak Soup

Q: What type of potatoes are best for potato steak soup?

A: I prefer to use Russet or Idaho potatoes for this recipe because they hold their shape well and add a nice texture to the soup. You can also use Yukon Golds or red potatoes if you prefer – just keep in mind that they may break down slightly more during cooking.

Q: Can I use frozen steak instead of fresh?

A: While frozen steak can be convenient, I highly recommend using fresh steak if possible. The flavor and texture will be much better – trust me! If you do use frozen steak, make sure to thaw it first and pat it dry with paper towels before adding it to the pot.

Q: How do I prevent the potatoes from becoming mushy?

A: To avoid mushy potatoes, make sure to cook them gently over low heat after they’ve been added to the pot. You can also try cooking them separately until they’re partially tender before adding them to the soup – then finish cooking them in the pot.

Q: Can I make this recipe in a slow cooker?

A: Yes! This recipe is perfect for slow cooking – simply brown the steak and cook the vegetables as instructed before transferring everything to your slow cooker with some broth and letting it simmer all day long.

Q: What’s the best way to serve potato steak soup?

A: Serve hot with crusty bread or over mashed potatoes – both options are delicious! You can also add some grated cheese or chopped herbs on top for extra flavor.

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