Hearty Steak & Potato Soup

This creamy steak and potato soup combines tender beef chunks with velvety potatoes in a rich, flavorful broth. The combination of beef broth and cream creates a deeply satisfying texture that wraps around each bite of meat and potatoes, making this the ultimate comfort food for cold evenings.

I first developed this recipe during a particularly harsh winter when my family needed something substantial but comforting. Now it's become our Sunday night tradition whenever temperatures drop below freezing.

Ingredients

• Steak sirloin or ribeye are ideal cuts due to their tenderness and flavor when cubed
• Potatoes choose starchy varieties like russets that break down slightly and help thicken the soup
• Onion and garlic these aromatics form the flavor foundation of the soup
• Beef broth use homemade for best results or a high quality store bought option
• Heavy cream and milk the combination creates perfect richness without becoming too heavy
• Butter adds silky texture and helps brown the beef properly
• Salt pepper and paprika classic seasonings that enhance the beef flavor
• Fresh herbs thyme and parsley add brightness that balances the richness

Step-by-Step Instructions

Brown the Beef

Heat your large pot over medium high heat and add butter until melted and foaming. Add cubed steak in a single layer working in batches if necessary to avoid overcrowding. Let each piece develop a deep brown crust before flipping about 2 minutes per side. This step creates the foundation of flavor for the entire soup. Remove browned meat to a plate.

Develop the Aromatics

Add the chopped onions to the same pot using the beef fat and butter residue to build flavor. Cook for 2 minutes until translucent before adding minced garlic. Stir constantly for about 30 seconds until fragrant being careful not to burn the garlic which would add bitterness.

Cook the Potatoes

Add diced potatoes beef broth salt pepper and paprika to the pot with the aromatics. Bring the mixture to a rolling boil then immediately reduce to a gentle simmer. Cover partially with a lid and cook for 15 to 20 minutes until you can easily pierce the potatoes with a fork but they still maintain their shape.

Create the Creamy Base

Return the browned steak to the pot including any accumulated juices from the plate. Pour in the heavy cream and milk stirring gently to incorporate. Allow the soup to simmer uncovered for 5 to 7 minutes until it thickens slightly and the flavors meld together. The cream should never reach a full boil.

Finish and Serve

Taste the soup and adjust seasoning according to your preference adding more salt pepper or paprika as needed. Ladle the hot soup into warmed bowls and garnish generously with freshly chopped parsley and thyme leaves. Serve immediately with crusty bread on the side.

Bookmark

I always splurge on high quality beef for this recipe. Once I tried making it with leftover roast beef instead of fresh steak and while still good the texture and flavor depth were noticeably different. The searing of fresh beef creates those amazing browned bits on the bottom of the pot that are essential to building rich flavor.

Storage and Reheating

This soup stores beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and improve overnight making this an excellent make ahead meal. When reheating be sure to do so gently over medium low heat stirring occasionally. The soup will thicken considerably when cold so add a splash of beef broth or milk to reach your desired consistency. I do not recommend freezing this soup as the dairy can separate and the potatoes can become mealy when thawed.

Substitutions and Variations

While ribeye and sirloin are my top choices for this soup chuck roast works well as a more economical option just increase the cooking time of the meat by about 15 minutes to ensure tenderness. For a lighter version substitute half and half for the heavy cream or even use evaporated milk. Add vegetables like carrots celery or mushrooms to make the soup even more substantial. For an herby variation try adding rosemary instead of thyme or stir in a bay leaf while the potatoes simmer for subtle depth of flavor.

Serving Suggestions

This soup truly shines when served with fresh crusty bread for dipping. A simple green salad dressed with vinaigrette provides a nice acidic contrast to the rich creamy soup. For special occasions I like to top each serving with a small pat of compound butter made with herbs and garlic that melts into the hot soup adding another layer of flavor. Consider serving in bread bowls for an impressive presentation that allows you to enjoy every last drop of this delicious soup.

Recipe Q&A

→ What cut of steak works best for this soup?

Sirloin or rib-eye work best as they provide good flavor while remaining tender after cooking. Chuck steak can also work well if cut into smaller pieces, as it becomes tender with the simmering time. Avoid cuts that are too lean as they may become tough.

→ Can I make this soup ahead of time?

Yes, this soup stores excellently! Make it up to 3 days ahead and refrigerate in an airtight container. The flavors actually develop and improve overnight. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ How can I make this soup thicker?

For a thicker soup, you can mash some of the cooked potatoes against the side of the pot before adding the cream. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering soup. Let it cook for an additional 2-3 minutes until thickened.

→ Can I substitute the heavy cream for a lighter option?

Yes, you can substitute half-and-half or even evaporated milk for a lighter version. For a dairy-free alternative, full-fat coconut milk works surprisingly well, though it will add a subtle coconut flavor. Note that lighter substitutions will result in a thinner consistency.

→ What are good side dishes to serve with this soup?

Crusty bread or garlic bread is perfect for dipping. A simple side salad with a vinaigrette dressing provides a nice contrast to the richness of the soup. Roasted vegetables or a grilled cheese sandwich would also complement this dish beautifully.

→ Can this soup be frozen?

Yes, but for best results, freeze the soup before adding the dairy. When ready to serve, thaw completely, heat through, and then add fresh cream and milk. If freezing the complete soup with dairy, expect some texture changes upon thawing, and reheat gently to prevent curdling.