Steak and Potato Soup Recipe

Introduction

Steak and Potato Soup is a hearty, comforting dish perfect for chilly days. Tender beef and soft potatoes simmer together in a flavorful broth, creating a satisfying meal that’s easy to prepare and delicious to enjoy.

Ingredients

• 1 ½ lbs. beef stew meat or sirloin, cut into cubes
• 2 tbsp. cooking oil
• 4 small russet potatoes, diced
• ½ tsp. salt
• ¼ tsp. pepper
• 1 tsp. dried thyme
• ½ tsp. garlic powder
• 1 sweet yellow onion, diced
• 32 oz. box beef broth
• 1 cup heavy cream (wait to add until the end of the cooking time)

Instructions

1. Step 1: In a large skillet set over medium-high heat, add the cooking oil. Brown the beef on all sides, but do not cook through. Transfer the browned meat to the slow cooker.
2. Step 2: Add the diced potatoes, salt, pepper, dried thyme, garlic powder, diced onion, and beef broth to the slow cooker, mixing them gently with the meat.
3. Step 3: Cover and cook on low for 8 hours. Avoid opening the lid during cooking to maintain temperature and flavor.
4. Step 4: After cooking, stir in the heavy cream until fully combined and heated through.
5. Step 5: Serve the soup warm and enjoy your hearty and creamy steak and potato meal.

Tips & Variations

• For extra flavor, add a handful of fresh chopped parsley or chives just before serving.
• Swap russet potatoes for Yukon Gold for a creamier texture.
• If you prefer a thicker soup, mash some of the potatoes before adding the cream.
• Use vegetable broth instead of beef broth to make a lighter version.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. You can also freeze the soup without the cream for up to 2 months; add fresh cream when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin or any stew meat that becomes tender during slow cooking works well. Avoid very lean cuts as they may become tough.

Can I make this soup on the stovetop instead of a slow cooker?

Absolutely. Brown the meat and then simmer all the ingredients except the cream over low heat for about 1.5 to 2 hours until the beef is tender. Add the cream at the end as directed.

Steak and Potato Soup Recipe

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★★★★★

4.9 from 84 reviews

This comforting Steak and Potato Soup features tender cubes of beef simmered with diced russet potatoes, aromatic herbs, and onions in a rich beef broth, finished with creamy heavy cream for a luscious texture. Slow-cooked to perfection, this hearty soup is perfect for warming up on chilly days.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 ½ lbs. beef stew meat or sirloin cut into cubes
• 2 tbsp. cooking oil
• 4 small russet potatoes, diced
• ½ tsp. salt
• ¼ tsp. pepper
• 1 tsp. dried thyme
• ½ tsp. garlic powder
• 1 sweet yellow onion, diced
• 32 oz. box beef broth
• 1 cup heavy cream (add at the end of cooking)

Instructions

1. Brown the Beef: Heat a large skillet over medium-high heat and add the cooking oil. Brown the beef cubes on all sides until they develop a nice crust but do not cook them through. This step adds extra flavor. Transfer the browned beef to the slow cooker.
2. Add Remaining Ingredients: Into the slow cooker, add the diced potatoes, salt, pepper, dried thyme, garlic powder, diced onion, and beef broth. Make sure to leave out the heavy cream at this stage.
3. Slow Cook: Cover the slow cooker and cook the mixture on low heat for 8 hours. Avoid opening the lid during cooking to maintain the temperature and consistency.
4. Finish with Cream: Once the cooking time is complete and the meat and potatoes are tender, stir in the heavy cream to add richness and a smooth texture to the soup.
5. Serve: Ladle the soup into bowls and enjoy your hearty, creamy steak and potato soup warm.

Notes

• Browning the beef before slow cooking adds depth of flavor and improves texture.
• Do not add cream at the beginning as it can curdle during long cooking.
• Russet potatoes hold up well during slow cooking without becoming mushy.
• You can substitute heavy cream with half-and-half for a lighter option, but the soup will be less rich.
• For thicker soup, mash some of the potatoes before adding the cream or reduce broth quantity slightly.

Keywords: steak and potato soup, slow cooker soup, beef stew soup, comfort food soup, hearty soup, creamy soup