A steaming bowl of Steak and Potato Soup is like a warm hug in a bowl, perfect for chilly evenings or a cozy weekend dinner. The rich, savory flavors of tender steak and creamy potatoes bring comfort and satisfaction in every bite. This recipe is a perfect example of how simple ingredients, when combined thoughtfully, can create a hearty, fulfilling meal.

Why You’ll Love This Recipe:

With minimal effort and just a few key ingredients, this soup delivers creamy richness and meaty goodness. The flavor deepens as the steak simmers, becoming incredibly tender and juicy. It’s the ideal comfort food for any season, offering both warmth and nourishment without requiring complicated techniques.

INGREDIENTS YOU’LL NEED:

1 lb beef (sirloin, chuck roast, or stew beef)
2 lbs russet potatoes, diced
1/2 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon all-purpose flour
3 cups chicken stock
1 cup shredded cheddar cheese
3/4 cup heavy cream
Salt & black pepper to taste
Oil for cooking

HOW TO MAKE Steak and Potato Soup:

STEP-BY-STEP INSTRUCTIONS:

Prepare Ingredients: Begin by chopping the potatoes, onion, and garlic. Dice the steak into bite-sized chunks. Prepping everything ahead of time ensures the cooking process moves smoothly.
Sear the Beef: Heat a little oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks in batches to avoid overcrowding. Sear each side until browned for maximum flavor. Don’t worry about fully cooking the beef, as it will finish cooking in the soup.
Cook the Aromatics: Once the beef is seared, add the diced onion. If the pot is too dry, add a bit more oil. Cook the onion until translucent, then add the minced garlic and cook until fragrant.
Add Potatoes and Flour: Toss in the diced potatoes and season everything with salt and pepper. Stir for about a minute to coat, then sprinkle in the flour. Cook for another minute, stirring constantly, to avoid a raw flour taste.
Simmer: Pour in the chicken stock, making sure it just covers the ingredients (don’t fully submerge them). Bring the soup to a simmer, then cover and let it cook for 30 minutes. This helps the potatoes break down and thicken the broth naturally.
Finish with Cream and Cheese: After simmering, remove the soup from the heat. Stir in the heavy cream and shredded cheddar cheese until the soup becomes creamy and smooth. Taste for seasoning, adding more salt or pepper if necessary.
Serve: Ladle into bowls and enjoy this comforting, creamy steak and potato soup!

HELPFUL TIPS:

Meat Choices: Choose cuts like chuck roast or stew beef for the best tenderness. Sirloin is also a good choice if you prefer leaner beef.
Potato Tips: Russet potatoes are best for thickening the soup. You can also use Yukon or red potatoes for a different texture, but they won’t break down quite as much.
Avoid Grainy Dairy: To prevent a grainy texture from the cheese, ensure the soup is not boiling when you add the dairy. Stir gently and incorporate the cheese slowly.

DETAILS:

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Keto-friendly (check ingredients for modifications)

NOTES:

This soup is best enjoyed fresh and stored in the fridge for up to 4 days. It doesn’t freeze well due to the creamy texture, which can separate when thawed. To reheat, warm it gently on the stove, stirring frequently.

NUTRITIONAL INFORMATION:

Per serving:

Calories: 400-500 (approx., depending on beef and cheese used)
Carbs: 20g
Protein: 30g
Fat: 25g

FREQUENTLY ASKED QUESTIONS:

What’s the best steak to use in soup? Chuck roast is ideal as it becomes very tender when simmered, but sirloin or round steak works too if you prefer leaner cuts.

Can I substitute heavy cream? Yes, you can use whole milk or half-and-half for a lighter version, though the soup will be less creamy.

Can I use other types of potatoes? Yes, Yukon or red potatoes can be used, but they won’t thicken the soup as much as russet potatoes.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Related Recipes:

If you loved this hearty soup, you might also enjoy these other comforting dishes:

Outback Steakhouse Potato Soup

CONCLUSION:

This Steak and Potato Soup is everything you want in a meal: hearty, flavorful, and easy to make. Perfect for cozy dinners or family gatherings, it’s a classic that never disappoints. Whether you’re cooking for a special occasion or just want something warm on a cool night, this recipe is sure to become a favorite. So grab a spoon, and let the comforting flavors take you to a cozy place.