Steak and potato soup is a creamy combination of chunks of beef and potatoes. A creamy, flavorful broth is created with the potatoes and the rich beef flavor. It’s a simple recipe to make during the winter months.
Recipe Highlights
- How does it taste: The rich flavor of this steak and potato soup is provided by the juices of the seared, buttery steak blending with the rich potatoes, cheese and cream. The chunks of steak are cooked until tender and as everything slow cooks together the potatoes become buttery soft. Seasoned with touches of garlic and onion, every ingredient gets its chance to shine with each spoonful.
- Skill level: This is a very easy recipe The biggest thing is having the proper equipment. I used a dutch oven because I wanted my steak to be tender. This allows you to transfer from the stove top to the oven in the same pot making the recipe not only easy but steak and potato soup is made with very little dishes to clean later.
- Storing: Can the soup be frozen? Sure, but I do not recommend it due to the dairy. I’ve never tried it because the soup will keep in the fridge for about 3 days and it’s always gone before then. Freezing dairy can be tricky and freezing the potatoes as well can all create a big texture change in the soup when it’s thawed.
Ingredient tips
- Beef: The recipe is steak and potato soup but the best “steak” to use is something with high collagen so that it gets tender. I used beef stew meat or chopped up chuck roast for the recipe. The soup is cooked long enough so that the beef turns tender in the soup as you can see in the video.
- Cheese: For the soup a mild cheddar is perfect because it’s not too overpowering of the other flavors. Mild cheddar also allows that garnishing of parmesan to compliment the entire dish, hence parmesan does have a sharp flavor. If you’re looking to omit the parmesan then sharp cheese can work and will stand out much more in the soup.
- Heavy cream: Yes, you can sub the heavy cream with milk but the cream and it’s thickness really makes a difference in the soup.
Chef’s tips
- Follow the directions and save the dairy for last. To get the steak tender you’ll need to cook the dish for an extended period of time in the oven or stove top. The temperature will get too hot and the risk that the dairy will break or “curdle” are extremely high.
- There’s not blending needed in the recipe because in the process of tenderizing the beef, the potatoes break down. When you add in the cheese and heavy cream in the end, you’ll stir and notice the potatoes will break down creating a thick broth-like soup with a creamy touch.
Storing the recipe
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 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. A dairy-free option could be coconut milk to toss in a few tablespoons of butter.
Serving suggestions
Pair the steak and potato soup with a delicious cornbread or the viral butter swim biscuits. I also have a special cheddar bay version that’s absolutely delicious!
Great comfort food recipe to add to your list
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Steak And Potato Soup
Ingredients
- 1.5 pound beef stew meat
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced or pressed)
- 2 pound russet potatoes (peeled & diced)
- 1 tablespoon all purpose flour
- 3 cup chicken stock
- 1 cup cheddar cheese (freshly grated/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.
- 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 remove the steak from the and sat to the side.
- Now, toss in the diced onion and a little oil. The pot will be more or less dry so you want to use the oil to add a little moisture in. Add the garlic in with the onions and cook them both until they are softened and browning a little.
- Next, add the flour and cook the flour for a minute with the onions and garlic. Then, pour in the chicken broth. Add the potatoes and the steak back into the pot.
- Do not try to submerge the ingredients, the liquid will not cover the tops while the potatoes are still raw. Bring the soup to a simmer then lower the heat to low and cover the pot. Cook for an hour or as long as it takes for the beef chunks to become tender. The potatoes will be cooked long before the beef.
- Quick tip: if using a dutch oven you can cover the pot then place the pot in the oven at 350℉ for 1-1.5 hours or until steak is tender.
- Once the steak is tender, remove from the heat. Add in the heavy cream and shredded cheese then mix. You'll notice all the potatoes breaking down and becoming creamy within the soup as you stir. Taste for salt and pepper, then allow to cool a bit before serving, enjoy.
Video
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
so easy and tasty
A little bit of a “trust the process” recipe, but over all very simple and delicious. I used more seasonings than salt & pepper. I also made some semi home made garlic bread to go with it which was perfect.
Question: why use chicken stock in a beef soup? I have seen this before and have always wondered why beef stock isn’t used.
Depends on the recipe and the cook itself. For example, in this recipe there is steak but there’s a classic flavor of potato soup that isn’t traditionally beefy. Yet, there’s beef in this very. To stay true to the classic recipe the chicken stock is used. However, you could use beef stock to get that overall big beef flavor in the potato soup and have the added steak as well.
seasoned the steak then seared whole then removed and let sit until I got all the rest cooking. then cubed the steak and added it the last 8-9 minutes. steak turned out so tender. also added a pinch of cayenne. very yummy!
Love it! should I peel the potatoes?
Yes, peel the potatoes
I love this soup
Juicy
Lovely
Very creamy
All I see are chunks of beef and potatoes
Anything soup, count me in
Made this recipe multiple times and it’s very delicious. Great with stew meat or steak.