Steak and Potato Soup
This Creamy Steak and Potato Soup is the perfect way to warm up on a chilly evening. Made with tender beef, soft potatoes, and vegetables all simmered in a rich and creamy broth, this soup is sure to become a family favorite.
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There is nothing more comforting than a warm bowl of soup. And, when you’re on a budget, soup is not only comforting but also incredibly wallet-friendly.
If you are like me and love to make soup during the colder months, then may also enjoy this Creamy Taco Soup, Chicken Tortellini Alfredo Soup, and Carrots and Cauliflower Soup. It’s so hard to pick a favorite.
Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Steak – You can use any type of steak that you find on sale. I typically use sirloin or a chuck steak depending on what my store has.
- Potatoes – Russet potatoes or red potatoes work best for this recipe.
- Vegetables – You will have a yellow onion or sweet onion, carrots, and celery. You will also need fresh garlic cloves and fresh parsley.
- Liquids – You will beef broth or beef stock, water, and heavy cream to make this soup recipe.
- Pantry staples – Olive oil, dried thyme, rosemary, salt, and black pepper are all needed to add flavor to this soup.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
- Season the steak with salt and pepper and then sear them on all sides in a preheated large pot with olive oil. Remove and set aside.
- Add the vegetables and saute until tender.
- Add the beef broth, water, potatoes, and seasonings to the pot. Bring to a boil then simmer for 30 minutes or until potatoes are tender.
- Return the steak to the pot and add in the heavy cream. simmer for an additional 10 minutes before serving.
Storage
Storage – Store leftover steak potato soup in an airtight container in the fridge for up to 3 days.
Freezing – You can also freeze this soup in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating – One great thing about this steak potato soup recipe is that it reheats well. You can reheat it in a saucepan on the stove top over low heat or in the microwave for 1-2 minutes at a time.
Wendy’s Tips
- Looking for the perfect toppings for your soup? You can top it with sour cream, shredded cheddar cheese, or even some green onions.
- Don’t have steak? You can use a cut-up chuck roast or even beef stew meat. However, if you are using a tougher cut of meat like a top sirloin, you may need to allow the steak to simmer for a while in the broth to help it tenderize.
- For extra flavor, you can add a bay leaf, cayenne pepper, garlic powder, or even a dash of Worcestershire sauce to this easy soup recipe.
What To Serve With Creamy Taco Soup
I love to serve this easy steak soup with a side of crusty bread. This Dutch Oven Sourdough Bread is my go-to bread recipe for soup. If you want something a little different you can also try this Bread Machine Cheese Bread.
FAQs
You can thicken the soup with a cornstarch slurry, or a quick little tip is to add a few instant mashed potatoes to help it thicken up.
It will add more creaminess to the soup, however, it won’t help thicken it since it melts.
Creamy Steak and Potato Soup
Equipment
- large pot or dutch oven
- Ladle
Ingredients
- 1 pound steak ribeye or sirloin, cut into bite-sized pieces
- 4 large potatoes peeled and diced
- 1 large onion chopped
- 2 carrots sliced
- 2 celery stalks chopped
- 4 cups beef broth
- 2 cups water
- 1 cup heavy cream
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the steak pieces, seasoning well with salt and black pepper, and cook until browned on all sides, about 5-7 minutes.
- Remove the steak from the pot and set aside.
- In the same pot, add the chopped onion, carrots, celery, and garlic.
- Cook until the vegetables are tender, about 5-7 minutes.
- Add the beef broth, water, potatoes, thyme, rosemary, salt, and pepper to the pot.
- Bring to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the potatoes are tender.
- Return the cooked steak to the pot and stir in the heavy cream.
- Simmer for an additional 10 minutes.
- Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
More Soup Recipes
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I may not have an instant pot, but this soup looks fantastic. A nice hearty meal that will warm you up and fill you up.
The soup looks great, I would have to switch the beef with something vegetarian though.
Wow this looks delicious, easy to make and only 20 mins cooking time. Will try this next week end. Thanks for the recipe
You had me at 20 minutes. What a fantastic hearty soup that looks so delish & filling.
It’s the rainy season here and I love dishes like this right now. The photos look so delicious and I would like to taste it :))
soooo yummmy! this dish is so perfect especially rainy season is comin soon. <3
As I read this, my toes and fingers are cold — and I can’t help think that if I had a hearty soup like this, I’d feel warm all over. Makes me hungry.
Ohh that looks delicious and easy to make. Thanks for sharing.
I really wish Japan would start selling instant pots because I want to make food like this. It is so delicious!
Looks delicious, especially the mushrooms!
Pot Steak Potato and Mushroom soup looks so delicious! I’ve been experimenting during the lock down and I’m glad I stumbled upon this!
Delicious. Makes my mouth full of water.
Oh, wow! this instant pot recipe looks really good. Will definitely give this a try.