Creamy Steak and Potato Soup Recipe: Cozy Comfort in a Bowl

Comfort arrives with this creamy steak and potato soup that promises warmth in every spoonful.

Hearty ingredients blend seamlessly, creating a rich culinary experience.

Tender chunks of beef mingle with soft potato pieces, delivering robust flavors.

Seasonal spices add depth and character to this satisfying meal.

Cold evenings call for something substantial and soul-warming like this recipe.

Minimal preparation meets maximum deliciousness, ensuring you can craft a memorable dish without stress.

Dive into this comforting classic that will quickly become your go-to winter favorite.

Why Steak and Potato Soup Feels Like a Hug

• Savor Hearty Comfort: Dive into a soul-warming soup packed with tender steak and creamy potatoes that delivers a rich, satisfying meal perfect for chilly evenings.
• Master Quick Cooking: Prepare this restaurant-quality dish in a single pot with minimal ingredients, making it an ideal solution for busy home cooks seeking delicious results without complicated techniques.
• Customize Your Feast: Easily adapt the recipe by adding favorite toppings like crispy bacon bits, green onions, or extra cheese to personalize each bowl and delight your taste buds.
• Crowd-Pleasing Performance: Impress family and friends with a protein-packed soup that transforms simple ingredients into a gourmet experience everyone will love and request again.

Ingredients for Rich and Hearty Bowl Bliss

• Steak: A rich, tender meat that provides a hearty protein base for the soup.
• Beef Broth: Creates a deep, savory foundation for the soup's flavor profile.

• Onion, Garlic: These aromatic ingredients add depth and complexity to the soup's overall taste.
• Potatoes: Starchy vegetables that provide substantial texture and help thicken the soup.

• Olive Oil, Butter: Cooking fats that help develop rich flavors and provide a smooth cooking base.
• Worcestershire Sauce: Adds a tangy, umami kick to enhance the soup's savory notes.
• Heavy Cream: Brings a luxurious, creamy consistency to the soup.
• Salt, Pepper: Essential seasonings that balance and elevate the soup's flavor.
• Cheddar Cheese, Fresh Parsley: Optional garnishes that add extra flavor and visual appeal.

How to Make This Soup Thick and Comforting

Step 1: Sizzle Steak to Golden Perfection

Heat olive oil in a large pot over medium-high heat. Drop the steak into the sizzling oil and cook until it develops a rich, golden-brown crust.

This should take about 5-7 minutes. Once beautifully browned, transfer the steak to a separate plate and set aside.

Step 2: Aromatic Flavor Base

• Chopped onions
• Minced garlic

Sauté the ingredients for about 3 minutes until they become soft and release their wonderful fragrance.

Step 3: Build the Soup Foundation

• Diced potatoes
• Beef broth
• Worcestershire sauce
• Salt
• Black pepper

Stir everything together and bring the mixture to a gentle simmer. Let it cook for 15-20 minutes, or until the potatoes become tender and easily pierced with a fork.

Step 4: Reunite the Steak

Slice the cooked steak into small, bite-sized cubes. Return the steak pieces to the pot.

Pour in heavy cream and let the soup simmer for an additional 5-10 minutes, allowing the flavors to meld beautifully.

Step 5: Final Touches and Serving

Taste and adjust the seasoning as needed.

Ladle the hot soup into bowls. For extra indulgence, sprinkle shredded cheddar cheese and fresh chopped parsley on top before serving.

Tips for Creamy Texture and Juicy Steak Bites

• Choose lean cuts like sirloin or tenderloin for a more tender and flavorful soup without excess fat.
• Pat the steak dry before cooking to ensure a perfect golden-brown sear and enhance the meat's flavor.
• Cut potatoes into uniform bite-sized pieces to guarantee even cooking and consistent texture throughout the soup.
• Swap heavy cream with half-and-half or whole milk for a lighter version, or use coconut milk for a dairy-free alternative.
• Let the soup rest for 10-15 minutes after cooking to allow flavors to meld and develop a richer, more complex taste profile.

Creative Mix-Ins for Extra Flavor Punch

• Spicy Southwest Steak Soup: Add diced green chilies, cumin, and a dash of cayenne pepper for a zesty kick. Garnish with fresh cilantro and crispy tortilla strips.
• Mushroom Beef Chowder: Incorporate sautéed mushrooms and replace half the beef broth with cream of mushroom soup. Top with crispy bacon bits for extra flavor.
• Rustic Root Vegetable Version: Mix in carrots, parsnips, and turnips alongside potatoes. Use thyme and rosemary to enhance the earthy vegetable profile.
• Mediterranean-Style Soup: Replace Worcestershire sauce with red wine, add sun-dried tomatoes, and finish with crumbled feta cheese and fresh oregano.

What Goes Well with a Creamy, Meaty Soup

• Pair with Bold Red Wine: Choose a robust Cabernet Sauvignon or Malbec that complements the rich, meaty flavor of the steak and stands up to the creamy texture of the soup.
• Match with Crusty Artisan Bread: Select a hearty sourdough or rustic French baguette to soak up the delicious broth and add a delightful crunch to each spoonful.
• Serve with Crisp Green Salad: Create a light side of mixed greens with a tangy vinaigrette to cut through the soup's richness and provide a fresh, palate-cleansing contrast.
• Add Roasted Vegetable Side: Prepare a medley of roasted root vegetables like carrots and parsnips to enhance the earthy, savory notes of the steak and potato soup.

How to Save and Reheat This Cozy Classic

• Refrigerate: Store leftover soup in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Freeze: Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for 2-3 months. Avoid freezing soup with cream as it might separate.
• Microwave Reheating: Transfer desired portion to a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to ensure even warming. Stop when soup reaches steaming temperature.
• Stovetop Reheating: Pour soup into a pot, add a splash of beef broth to restore moisture. Warm over medium-low heat, stirring occasionally to prevent scorching. Heat until thoroughly hot and serve immediately.

Soup FAQs for Steak and Spud Lovers

• Can I use a different cut of beef for this soup?

Yes, you can substitute sirloin, ribeye, or even flank steak. Just ensure the meat is tender and cut into small cubes for the best texture.

• Is this soup suitable for meal prep?

Absolutely! This soup can be stored in the refrigerator for 3-4 days. Reheat gently on the stovetop to maintain the creamy consistency.

• Can I make this soup dairy-free?

You can replace heavy cream with coconut milk or a dairy-free cream alternative. The soup will have a slightly different flavor but still be delicious.

• How can I make the soup more hearty?

Add extra vegetables like carrots or celery during the sautéing stage, or include some diced mushrooms for additional depth and nutrition.

Creamy Steak and Potato Soup Recipe

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4.5 from 11 reviews

• Total Time: 40-50 minutes
• Yield: 6 1x

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Description

Hearty “creamy steak and potato soup” promises comfort in every spoonful, blending tender beef and velvety potatoes into a satisfying meal. Warm kitchens welcome this rich, soul-soothing dish that wraps you in culinary warmth.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) steak (sirloin or ribeye)
• 1/2 cup (56 grams) shredded cheddar cheese (optional)

Vegetables and Aromatics:

• 4 medium potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup (15 grams) fresh parsley, chopped (optional)

Liquids and Seasonings:

• 4 cups (946 milliliters) beef broth
• 1 cup (240 milliliters) heavy cream
• 1 tablespoon (15 milliliters) olive oil
• 1 tablespoon (15 milliliters) Worcestershire sauce
• 2 tablespoons (28 grams) butter
• 1 teaspoon (5 grams) salt, or to taste
• 1/2 teaspoon (1 gram) black pepper, or to taste

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Instructions

1. Sear the steak in hot olive oil over medium-high heat until golden brown, approximately 5-7 minutes. Transfer the meat to a separate plate.
2. In the identical pot, melt butter and gently sauté chopped onions and minced garlic until they become translucent and aromatic, roughly 3 minutes.
3. Pour beef broth into the pot and incorporate diced potatoes, Worcestershire sauce, salt, and pepper. Stir thoroughly to blend ingredients.
4. Allow the mixture to simmer uncovered for 15-20 minutes, ensuring potatoes become fork-tender and develop a soft, creamy texture.
5. Slice the previously cooked steak into small, bite-sized cubes and reintroduce them into the simmering liquid.
6. Pour heavy cream into the pot, stirring gently to create a rich, velvety consistency. Continue simmering for an additional 5-7 minutes.
7. Taste and fine-tune seasoning with extra salt and pepper as needed.
8. Ladle the hot soup into serving bowls and optionally top with shredded cheddar cheese and freshly chopped parsley for added flavor and visual appeal.

Notes

• Use high-quality, well-marbled steak like ribeye or sirloin for maximum flavor and tenderness.
• Choose waxy potatoes such as Yukon Gold for a creamy, smooth texture that holds up well during cooking.
• Pat the steak dry before searing to ensure a perfect golden-brown crust and prevent steaming.
• Slice the steak against the grain to guarantee the most tender meat possible in your soup.
• For a lighter version, swap heavy cream with half-and-half or whole milk to reduce calories while maintaining richness.
• Add a splash of red wine or dark beer during sautéing for deeper, more complex flavor profile.
• Customize the soup by incorporating additional vegetables like carrots or celery for extra nutrition and texture.
• Let the soup rest for 10-15 minutes before serving to allow flavors to meld and intensify.

• Prep Time: 10 minutes
• Cook Time: 30-40 minutes
• Category: Dinner, Lunch, Snacks
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 480
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 36 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 100 mg