Steak And Potato Soup Recipe
If you’re a fan of hearty soups that eat like a meal, this steak and potato soup is going to be a game-changer. It’s like comfort in a bowl—perfect for those evenings when you’re craving something rich, warm, and filling. I love making this recipe on Sundays when I have a little extra time to slow things down in the kitchen. The combination of tender beef, creamy potatoes, and sharp cheddar cheese is seriously delicious, and the best part? This soup gets even better the next day!
One chilly night last winter, I first tried making steak and potato soup, aiming to capture the best parts of a steak dinner in soup form. The sizzle of the steak as it hits the pot, the cozy smell of garlic and onions, and the creamy, cheesy broth—it’s like the flavors of a steakhouse, but spoonable! Now, every time I make this, it feels like I’m wrapping myself up in a cozy blanket (without actually having to leave the kitchen).
Let’s dive into how to make this ultra-satisfying steak and potato soup. You’ll need a few simple ingredients, a trusty pot, and about an hour to turn out something that tastes like it simmered all day.
A brief look at steak and potato soup’s roots
There’s no exact origin for this soup, but it brings together two American comfort food classics: steak and potatoes. Variations of beef and potato soup are popular across many cultures, each adding their own twist. Here, we’re leaning into flavors inspired by loaded baked potatoes (think cheddar cheese, a creamy base, and hearty texture) and the richness of a good steak. This soup takes those elements and transforms them into a one-pot wonder, perfect for a cozy meal at home.
Key ingredients and tips
Steak: Choose your cut wisely
The star of this dish is, of course, the beef. I typically use sirloin or chuck roast—both are flavorful and hold up well to slow simmering. If you want something leaner, sirloin is a good choice, while chuck roast adds a bit more fat, which makes for a richer broth. If you’re out of fresh steak, you can even use leftover roast beef or stew meat. Just avoid super lean cuts like filet mignon; they won’t break down as nicely in the soup.
Russet potatoes: Creamy texture in every bite
Russet potatoes are perfect here because they break down a bit as they cook, thickening the soup and adding that creamy texture without a lot of extra work. If you don’t have russets, Yukon golds will also work and will give the soup a slightly buttery flavor. Just avoid waxy potatoes like red or fingerling—they won’t break down as well and might stay too firm.
Cheddar cheese: For that perfect sharpness
Shredded cheddar adds a punch of flavor and a creamy finish to the soup. I’d go for sharp cheddar if you want a stronger taste, but mild cheddar works if you prefer a subtler flavor. If you’re feeling adventurous, mix it up with other cheeses—Gruyère or even a smoked gouda would be delicious.
Chicken stock: The unsung hero
Chicken stock might seem unexpected in a beef-based soup, but it adds a lightness that balances the rich flavors. You can swap in beef stock if you prefer a more intense beef flavor, though I personally find chicken stock keeps the flavors more balanced. Just be cautious with salt if you’re using store-bought stock; you don’t want to end up with a soup that’s too salty!
Heavy cream: Creamy goodness
A splash of heavy cream at the end gives the soup a rich, velvety texture that makes it feel extra indulgent. You can substitute with half-and-half or whole milk if you want something a little lighter, but the soup might not be quite as creamy.
Essential kitchen tools
To make this soup, a large pot or Dutch oven is your best friend. The heavy bottom helps evenly distribute heat, making sure everything cooks through without burning. You’ll also want a sharp knife for dicing the potatoes and steak (trust me, it makes the prep way easier). Finally, having a good wooden spoon helps with stirring, especially when you’re scraping up those tasty browned bits at the bottom of the pot.
Step-by-step: Let’s make steak and potato soup!
- Prep your ingredients: Get everything diced and ready before you start cooking. This recipe moves quickly once you begin, so having everything on hand will make it much smoother. Dice the potatoes, chop your onion, mince the garlic, and shred the cheese.
- Sear the steak: In your pot over medium-high heat, add a splash of oil and let it get nice and hot. Add the steak pieces, but don’t overcrowd the pot. You want a nice sear on at least one or two sides for flavor. (If you’re like me and get impatient, resist the urge to stir too much!)
- Add onions and garlic: Once the steak is seared, add in the diced onions and a little extra oil if needed. Let them cook until they’re translucent. Toss in the garlic next and cook until fragrant—just a minute or so.
- Add potatoes and seasonings: Add the diced potatoes to the pot and season everything with a good pinch of salt and some black pepper. Let this cook for about a minute, stirring occasionally.
- Add flour and cook it out: Sprinkle the flour over the ingredients and stir well to coat everything. Cooking the flour for a minute helps remove that raw taste and thickens the soup slightly.
- Pour in the stock: Add the chicken stock until it’s just under the top of the ingredients. You don’t want everything submerged, or the soup might get too thin. Bring to a simmer, then cover and cook for about 30 minutes. The potatoes will soften and start to break down, thickening the soup.
- Finish with cream and cheese: After 30 minutes, take the pot off the heat. Stir in the heavy cream and shredded cheese until melted. Taste for seasoning and add more salt and pepper if needed.
Variations to try
- Make it gluten-free: Skip the flour and use cornstarch instead. Just mix a teaspoon of cornstarch with a bit of water, then add it in at the end with the cream and cheese.
- Add bacon: For a loaded baked potato vibe, add some crispy bacon bits on top when serving. It adds great flavor and a bit of crunch.
- Spice it up: Toss in some red pepper flakes or a dash of hot sauce for a bit of heat. This can be a great contrast to the creamy broth.
- Veggie boost: Add some chopped carrots and celery along with the onions to sneak in extra veggies.
- Make it a stew: If you want a thicker consistency, reduce the stock slightly and add extra potatoes. You can also simmer it uncovered for a bit longer to let the soup thicken naturally.
Serving suggestions and presentation
This soup is best served in big, cozy bowls topped with a little extra shredded cheddar and a sprinkle of chives or green onions for a pop of color. A side of crusty bread is perfect for dipping, or if you’re really hungry, serve it with a simple green salad to lighten things up.
Drink pairings
A rich soup like this pairs beautifully with a red wine like Cabernet Sauvignon or Merlot. If you prefer beer, go for a stout or a brown ale, which will complement the beef and cheese flavors. Not into alcohol? A sparkling water with a slice of lemon is refreshing and cuts through the creaminess.
Storing and reheating leftovers
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, do it slowly on the stovetop over low heat to prevent the cheese and cream from separating. You can also freeze this soup, but just know that the texture might change slightly due to the dairy. If it does separate, a quick stir will bring it back together.
Scaling the recipe
If you’re cooking for a crowd, you can easily double this recipe. Just make sure you have a big enough pot, and adjust the seasoning to taste. For smaller servings, halve the ingredients, but keep the cooking times the same.
Troubleshooting common issues
- Soup too thin? Add a cornstarch slurry or simmer longer to thicken.
- Too salty? Add a splash of cream or a diced potato to balance it out.
- Cheese not melting smoothly? Make sure you’re using freshly grated cheese; pre-shredded cheese has anti-caking agents that prevent it from melting well.
FAQs
Q: Can I use beef broth instead of chicken stock?
A: Absolutely! It’ll make the soup even beefier. Just be mindful of the saltiness.
Q: Can I make this soup dairy-free?
A: Yes! Substitute coconut milk or a creamy oat milk for the heavy cream, and use a dairy-free cheese.
Q: What other cuts of beef work well?
A: Besides sirloin and chuck, stew meat works great, though it may need a bit longer to become tender.
Q: How do I make it spicier?
A: Add a pinch of cayenne pepper or a splash of hot sauce when seasoning.
Q: Can I freeze this soup?
A: Yes, but the texture might change slightly. Stir well when reheating to bring it back together.
Steak And Potato Soup Recipe
With just a few basic ingredients and some time, you’ll have a comforting bowl of steak and potato soup that’s like a hug in a bowl. It’s a fantastic option for cold nights, lazy Sundays, or whenever you need a little extra coziness in your life. Give it a try, and don’t be afraid to add your own twist
- Total Time: 1 hours
- Yield: 4 1x
Ingredients
- 1 pound beef (sirloin steak, chuck roast, beef stew)
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 pound russet potatoes, diced
- 1 tablespoon all purpose flour
- 3 cup chicken stock
- 1 cup cheddar cheese, shredded
- 3/4 cup heavy cream
Instructions
- Prep your ingredients: Get everything diced and ready before you start cooking. This recipe moves quickly once you begin, so having everything on hand will make it much smoother. Dice the potatoes, chop your onion, mince the garlic, and shred the cheese.
- Sear the steak: In your pot over medium-high heat, add a splash of oil and let it get nice and hot. Add the steak pieces, but don’t overcrowd the pot. You want a nice sear on at least one or two sides for flavor. (If you’re like me and get impatient, resist the urge to stir too much!)
- Add onions and garlic: Once the steak is seared, add in the diced onions and a little extra oil if needed. Let them cook until they’re translucent. Toss in the garlic next and cook until fragrant—just a minute or so.
- Add potatoes and seasonings: Add the diced potatoes to the pot and season everything with a good pinch of salt and some black pepper. Let this cook for about a minute, stirring occasionally.
- Add flour and cook it out: Sprinkle the flour over the ingredients and stir well to coat everything. Cooking the flour for a minute helps remove that raw taste and thickens the soup slightly.
- Pour in the stock: Add the chicken stock until it’s just under the top of the ingredients. You don’t want everything submerged, or the soup might get too thin. Bring to a simmer, then cover and cook for about 30 minutes. The potatoes will soften and start to break down, thickening the soup.
- Finish with cream and cheese: After 30 minutes, take the pot off the heat. Stir in the heavy cream and shredded cheese until melted. Taste for seasoning and add more salt and pepper if needed.
Notes
Serving suggestions and presentation
This soup is best served in big, cozy bowls topped with a little extra shredded cheddar and a sprinkle of chives or green onions for a pop of color. A side of crusty bread is perfect for dipping, or if you’re really hungry, serve it with a simple green salad to lighten things up.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner