Creamy Steak & Potato Soup Recipe

Introduction

Creamy Steak and Potato Soup is a hearty and comforting dish that combines tender steak chunks with soft potatoes in a rich, velvety broth. Perfect for chilly days, this soup warms you up while delivering satisfying flavors in every spoonful. It’s great for dinner or meal prep and is sure to become a family favorite.

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 chopped onions and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
3. Step 3: Add the diced potatoes, beef broth, salt, pepper, and paprika. Bring the mixture to a boil, then reduce heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
4. Step 4: Return the cooked steak to the pot. Stir in the heavy cream and milk, combining well. Let it simmer for another 5-7 minutes to heat through and thicken slightly.
5. Step 5: Taste and adjust seasoning with additional salt, pepper, or paprika if desired.
6. Step 6: Serve hot, garnished with chopped fresh parsley and a sprinkle of fresh thyme if using.

Tips & Variations

• For extra depth of flavor, sear the steak in batches to avoid overcrowding the pan.
• Swap heavy cream for half-and-half for a lighter version, though the soup will be less rich.
• Add diced carrots or celery along with the onions for additional vegetables and flavor.
• Use fresh thyme for garnish and cooking, but dried thyme works as a substitute—use about one-third the amount.
• If you prefer 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. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. You can also freeze the soup for up to 2 months, but note that the texture of the cream might change slightly; stir well when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can use other tender cuts like flank or skirt steak, but avoid very tough cuts that require long cooking times. Cubed sirloin or rib-eye work best for quick cooking and tenderness.

Is it possible to make this soup dairy-free?

For a dairy-free version, substitute the heavy cream and milk with coconut milk or a plant-based cream alternative. The flavor will be slightly different but still rich and delicious.

Creamy Steak & Potato Soup Recipe

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★★★★★

5 from 130 reviews

Creamy Steak and Potato Soup is a hearty and comforting dish featuring tender cubed steak, soft diced potatoes, and a rich, velvety broth made with beef broth and cream. Perfect for warming up during colder months, this soup combines savory flavors, aromatic herbs, and creamy textures for a satisfying meal that the whole family will love.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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. Brown the steak: Heat a large pot over medium-high heat and add the butter. Once melted, add the cubed steak and cook it until browned on all sides, which seals in the flavors. Remove the steak from the pot and set aside to keep warm.
2. Sauté onions and garlic: In the same pot, add the chopped onions and minced garlic. Sauté for 2-3 minutes until they are softened and release their fragrant aroma, which forms the flavor base for the soup.
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 lower the heat to a simmer and cook for 15-20 minutes, or until the potatoes become tender and begin to break down slightly to thicken the soup.
4. Add steak and cream: Return the browned steak to the pot. Pour in the heavy cream and milk, stirring gently to combine all ingredients. Allow the soup to simmer for another 5-7 minutes so it heats through and the flavors meld beautifully.
5. Season and garnish: Taste the soup and adjust seasoning by adding more salt, pepper, or paprika if needed. Serve the soup hot, garnished with chopped fresh parsley and a sprinkle of fresh thyme if desired for added freshness and aroma.

Notes

• Use sirloin or rib-eye for the best texture and flavor of the steak.
• For a thicker soup, slightly mash some of the cooked potatoes before adding the steak back.
• The fresh thyme is optional but adds great aromatic depth.
• This soup stores well in the refrigerator for up to 3 days and tastes even better the next day.
• For a lighter version, substitute half-and-half or milk for the heavy cream.

Keywords: steak soup, creamy potato soup, beef soup, hearty soup, comfort food, stovetop soup, creamy steak and potato soup