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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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