Steak and potato soup are a creamy combination of chunks of beef and potatoes. It’s an easy one pot meal that doesn’t need blending.
Enjoying a soup during the winter months is great but soup is something you can enjoy year round. Potato soup is a classic and this steak and potato soup brings in tender chunks of beef to make it a whole meal.
Soups and stews can be jam packed with ingredients like taco soup or cowboy stew but you only need a few for this recipe.
And guess what? No blending is required for this steak and potato soup.
I see a lot of soups blended and it’s not that it’s wrong, the issue is that takes more time. And I like to be in the kitchen and get out as soon as possible.
With a few ingredients we can get started, let’s go over them.
How To Make Steak And Potato Soup
Ingredients needed
- Beef (steak cuts like sirloin or round are great, beef stew cubes or chop up some chuck roast)
- Russet potatoes
- Yellow onion
- Garlic
- Cheddar cheese
- Heavy cream
- Flour
- Oil for cooking
- Salt & black pepper for seasoning
Avoid issues with these helpful tips before starting
- The type of beef or steak you choose is not important. A cut like chuck roast will be more tender but even a lean cut like sirloin steak will be fine due to being cooked in liquid.
- Do not add dairy while the soup is simmering. People complain about a grainy potato soup or any soup with dairy don’t realize that too much heat makes dairy seperate.
- Do not use pre-shredded cheese. You will need to shred your own because shredded cheese from the grocery store has potato starch to prevent caking. This ingredient can make the cheese create a grainy texture in the steak and potato soup.
Making the steak and potato soup
- To start, you’re going to need a large pot or preferrably dutch oven. Prep all the ingredients before starting because things will go fast. Note, the size you dice the potatoes aren’t a big deal because they will break down. Yet, avoid tossing in huge chunks.
- In a pot on medium high heat add a little oil. Then, place in chunks of steak and sear the sides. Do not crowd the steak too much. Also, all sides don’t have to be seared for great flavor. Sear one or two sides then go to the next step.
- Next, toss in the diced onion and a little oil. If you notice the bottom of the pot starting to burn, lower the heat. Once the onions become translucent toss in the minced garlic.
- Cook the garlic until you can smell it coming from the pot. Now, toss in the diced potatoes and season everything with salt and black pepper. Note, you can always add more later but you can’t take it out. Cook everything together for about one minute before adding in the flour. Now, cook the flour for another minute to avoid a raw taste.
- Then, pour in the chicken stock just under the top of the ingredients. Do not try to submerge the ingredients. Bring the soup to a simmer then cover for 30 minutes.
- After 30 minutes remove the soup from the heat. Add in the heavy cream and shredded cheese. Lastly, taste for seasoning before serving.
Reheating and storing leftovers
Do not freeze this soup. The ingredients in this soup do not do well once thawed so eat all you can within the first 4 days of having it. Store it in an airtight container with a lid and it should last that long.
You can easily place the soup on a medium temperature in a pot until it’s heated through. Be sure to stir often when reheating. Of course, the microwave is always an option as well.
Frequently Asked Questions (FAQs)
What’s the best steak to use in soup?
Cuts like chuck roast are great because it’s cheap and gets tender. I also like boneless beef ribs. The catch is these cuts of beef need time for the collagen to break down in the recipe. Sirloin steak, round or even things like ribeye won’t be dry but they would be a little tough to the bite. Luckily due to the liquid in the soup there is moisture still there.
What are the best potatoes for potato soup?
In this recipe I used russet potatoes because I wanted a more starchy potato to help with the thickening. Yukon and red potatoes can be used as well because this recipe does use flour for thickening.
Can I sub the heavy cream?
Yes you could but the creaminess heavy cream brings is unbeatable. But, subbing with whole milk or half and half can work since there is cheese added to the soup.
Great comfort food recipe to add to your list
Steak And Potato Soup
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
- To start, you're going to need a large pot or preferably dutch oven. Prep all the ingredients before starting because things will go fast. Note, the size you dice the potatoes aren't a big deal because they will break down. Yet, avoid tossing in huge chunks.
- In a pot on medium high heat add a little oil. Then, place in chunks of steak and sear the sides. Do not crowd the steak too much. Also, all sides don't have to be seared for great flavor. Sear one or two sides then go to the next step.
- Next, toss in the diced onion and a little oil. If you notice the bottom of the pot starting to burn, lower the heat. Once the onions become translucent toss in the minced garlic.
- Cook the garlic until you can smell it coming from the pot. Now, toss in the diced potatoes and season everything with salt and black pepper. Note, you can always add more later but you can't take it out. Cook everything together for about one minute before adding in the flour. Now, cook the flour for another minute to avoid a raw taste.
- Then, pour in the chicken stock just under the top of the ingredients. Do not try to submerge the ingredients. Bring the soup to a simmer then cover for 30 minutes.
- After 30 minutes remove the soup from the heat. Add in the heavy cream and shredded cheese then mix. Lastly, taste for seasoning before serving.