Creamy Steak & Potato Soup Recipe

Introduction

This creamy steak and potato soup is a comforting and hearty dish perfect for chilly days. Tender cubes of steak and soft potatoes swim in a rich, flavorful broth with a touch of cream. It’s simple to make yet delivers satisfying, savory flavors in every spoonful.

Ingredients

• 1 lb steak (sirloin or rib-eye), cubed
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream
• 1/2 cup milk
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 tablespoon fresh thyme (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Heat a large pot over medium-high heat and add the butter. Once melted, add the cubed steak and cook until browned on all sides. Remove the steak from the pot and set aside.
2. Step 2: In the same pot, add the onions and garlic. Sauté for 2-3 minutes until softened and fragrant.
3. Step 3: Add the diced potatoes, beef broth, salt, pepper, and paprika. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
4. Step 4: Add the cooked steak back to the pot along with the heavy cream and milk. Stir to combine, then let simmer for another 5-7 minutes to heat through and thicken slightly.
5. Step 5: Taste and adjust seasoning, adding more salt, pepper, or paprika if needed.
6. Step 6: Serve hot, garnished with fresh parsley and a sprinkle of fresh thyme if desired.

Tips & Variations

• Use stew beef if you prefer a more budget-friendly cut; just simmer longer to tenderize.
• For extra richness, substitute part of the milk with additional heavy cream.
• Add chopped carrots or celery with the onions for more vegetables and texture.
• If you want a thicker soup, mash some of the cooked potatoes before adding the steak back in.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. Avoid boiling after adding cream to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beef for this soup?

Yes, you can use stew beef or even ground beef if desired. Stew beef will need longer cooking to become tender, while ground beef cooks quickly but changes the texture.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute the heavy cream and milk with coconut milk or a plant-based cream alternative. The soup will still be creamy but with a slightly different flavor.

Creamy Steak & Potato Soup Recipe

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★★★★★

4.4 from 134 reviews

• Author: Charlotte
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Creamy Steak & Potato Soup is a hearty and comforting dish featuring tender cubes of sirloin or rib-eye steak, soft diced potatoes, and a rich, creamy broth infused with garlic, onions, and aromatic herbs. Perfect for chilly days, this soup is both filling and flavorful, combining the robust taste of beef with the smoothness of heavy cream and milk for a satisfying meal.

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Ingredients

Scale 1x2x3x

Meat

• 1 lb steak (sirloin or rib-eye), cubed

Vegetables

• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced

Liquids & Dairy

• 4 cups beef broth
• 1 cup heavy cream
• 1/2 cup milk
• 2 tablespoons butter

Seasonings & Herbs

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 tablespoon fresh thyme (optional)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Brown the steak: Heat a large pot over medium-high heat and add the butter. Once melted, add the cubed steak and cook until browned on all sides. Remove the steak from the pot and set aside to prevent overcooking.
2. Sauté aromatics: In the same pot, add the chopped onions and minced garlic. Sauté for 2-3 minutes until they are softened and fragrant, which will build the soup’s flavor base.
3. Cook potatoes in broth: Add the diced potatoes, beef broth, salt, black pepper, and paprika to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Continue cooking for 15-20 minutes, or until the potatoes are tender and starting to break down slightly to thicken the soup.
4. Add steak and creamy dairy: Return the browned steak to the pot along with the heavy cream and milk. Stir well to combine all ingredients. Let the soup simmer gently for another 5-7 minutes to heat through completely and slightly thicken the broth.
5. Adjust seasoning and serve: Taste the soup and adjust the salt, pepper, or paprika if needed. Serve the soup hot, garnished with chopped fresh parsley and optionally a sprinkle of fresh thyme for added herbal aroma and freshness.

Notes

• Use sirloin or rib-eye steak for best flavor and tenderness.
• Peeling the potatoes helps achieve a smoother soup texture; red or Yukon gold potatoes work well.
• The optional fresh thyme can be added during simmering for a more pronounced herbal flavor.
• For a lighter version, substitute heavy cream with half-and-half or additional milk.
• Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop, adding extra broth or milk if thickened too much.
• To make the soup thicker, mash some of the potatoes in the pot before adding the cream.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Steak Soup, Creamy Potato Soup, Beef and Potato Soup, Comfort Food Soup, Hearty Soup, Dinner Soup