Steak and Potato Soup Recipe

Introduction

This hearty steak and potato soup is a comforting meal perfect for chilly days. Packed with tender beef, tender potatoes, and a creamy broth, it’s easy to make in a slow cooker and delivers rich, satisfying flavors.

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. beef broth
• 1 cup heavy cream (add at the end of cooking)

Instructions

1. Step 1: In a large skillet over medium-high heat, add cooking oil and brown the beef cubes on all sides. They don’t need to be fully cooked at this stage. Transfer the browned beef to the slow cooker.
2. Step 2: Add diced potatoes, salt, pepper, dried thyme, garlic powder, diced onion, and beef broth to the slow cooker with the beef.
3. Step 3: Cover and cook on low for 8 hours. Avoid opening the lid during cooking to maintain heat and tenderness.
4. Step 4: After cooking, stir in the heavy cream until fully combined and heated through.
5. Step 5: Serve the soup hot and enjoy the comforting flavors.

Tips & Variations

• For a thicker soup, mash a few of the potatoes before adding the cream to create a creamier texture.
• Substitute half-and-half for heavy cream to reduce richness slightly.
• Add some chopped carrots or celery for extra vegetable flavor and texture.
• If you prefer, use fresh garlic instead of garlic powder for a stronger aroma.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling from the cream. This soup does not freeze well due to the dairy content.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use stew meat, sirloin, or chuck roast cut into cubes. Just make sure the pieces are bite-sized for even cooking.

Can I make this recipe on the stove instead of a slow cooker?

Yes, brown the beef in a large pot, then add all the ingredients except the cream. Simmer covered on low heat for about 2 hours until the beef is tender. Add the cream at the end and heat through before serving.

Steak and Potato Soup Recipe

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★★★★★

4.8 from 132 reviews

A hearty and comforting Steak and Potato Soup made with tender beef cubes, diced russet potatoes, hearty beef broth, and a touch of cream for richness. Slow-cooked to meld flavors perfectly, this soup is an ideal warming meal for chilly days.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 1 ½ lbs. beef stew meat or sirloin cut into cubes

Vegetables and Seasonings

• 4 small russet potatoes, diced
• ½ tsp. salt
• ¼ tsp. pepper
• 1 tsp. dried thyme
• ½ tsp. garlic powder
• 1 sweet yellow onion, diced

Liquids

• 32 oz. box beef broth
• 1 cup heavy cream (add at the end of cooking)

Other

• 2 tbsp. cooking oil

Instructions

1. Brown the beef: In a large skillet set over medium-high heat, add the cooking oil and brown the beef cubes on all sides until they develop a nice crust. There is no need to cook the beef through at this stage. Transfer the browned meat to the slow cooker.
2. Add remaining ingredients: To the slow cooker, add diced russet potatoes, salt, pepper, dried thyme, garlic powder, diced sweet onion, and beef broth. Stir gently to combine the flavors without disturbing the meat placement too much.
3. Slow cook: Cover the slow cooker with its lid and cook on low heat for 8 hours. Do not open the lid during cooking to maintain even heat and moisture, allowing the meat to become tender and the flavors to meld.
4. Add cream: After the 8 hours, stir in 1 cup of heavy cream to enrich the soup and add a creamy texture just before serving.
5. Serve: Ladle the soup into bowls and serve warm. Enjoy this comforting steak and potato soup as a satisfying meal.

Notes

• Be sure not to open the slow cooker lid during the cooking time to keep the heat consistent.
• If you prefer a thicker soup, you can mash some of the potatoes in the soup after cooking.
• This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
• Adjust seasoning at the end, adding more salt or pepper as desired.
• For a lighter version, substitute the heavy cream with half-and-half or omit it altogether.

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