Creamy Steak & Potato Soup Recipe

Introduction

This creamy steak and potato soup is a comforting and hearty meal perfect for chilly days. Tender cubes of steak combined with soft potatoes create a rich and satisfying dish that’s simple to make and deeply flavorful.

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 onions and garlic. Sauté for 2-3 minutes until softened and fragrant.
3. Step 3: Add the diced potatoes, beef broth, salt, pepper, and paprika. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
4. Step 4: Add the cooked steak back to the pot along with the heavy cream and milk. Stir to combine, then let simmer for another 5-7 minutes to heat through and thicken slightly.
5. Step 5: Taste and adjust seasoning, adding more salt, pepper, or paprika if needed.
6. Step 6: Serve hot, garnished with fresh parsley and a sprinkle of fresh thyme if desired.

Tips & Variations

• For extra flavor, sear the steak with a pinch of salt and pepper before browning to enhance its taste.
• You can substitute russet potatoes with Yukon gold for a creamier texture.
• Add chopped carrots or celery along with the onions for more vegetable variety.
• Use half-and-half instead of heavy cream and milk for a lighter soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. The soup may thicken upon standing; add a splash of milk or broth when reheating to reach your desired consistency.

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 sirloin tip or chuck steak. Avoid tougher cuts unless you plan to simmer longer to tenderize the meat.

Is it possible to make this soup dairy-free?

Absolutely. Substitute the heavy cream and milk with coconut milk or a plant-based milk alternative for a dairy-free version. Keep in mind the flavor and texture will vary slightly.

Creamy Steak & Potato Soup Recipe

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★★★★★

4.9 from 120 reviews

This creamy steak and potato soup combines tender cubes of sirloin or rib-eye steak with hearty potatoes simmered in a rich, savory broth finished with heavy cream and milk for a comforting and indulgent meal perfect for chilly days.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 1 lb steak (sirloin or rib-eye), cubed

Vegetables

• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced

Liquids & Dairy

• 4 cups beef broth
• 1 cup heavy cream
• 1/2 cup milk
• 2 tablespoons butter

Seasonings & Herbs

• 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 until browned on all sides. Remove the steak from the pot and set aside.
2. Sauté aromatics: In the same pot, add the chopped onions and minced garlic. Sauté for 2-3 minutes until softened and fragrant, stirring occasionally to avoid burning.
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 reduce the heat to a simmer. Cover and cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
4. Add steak and cream: Return the cooked steak to the pot. Pour in the heavy cream and milk, stirring well to combine. Let the soup simmer gently for another 5-7 minutes, allowing it to heat through and thicken slightly.
5. Season and serve: Taste the soup and adjust seasoning with additional salt, pepper, or paprika if desired. Serve hot, garnished with fresh chopped parsley and a sprinkle of fresh thyme if using.

Notes

• Use sirloin or rib-eye steak for the best texture and flavor. Avoid tougher cuts.
• For a thicker soup, you can mash some of the potatoes against the side of the pot to release starch.
• Heavy cream adds richness; for a lighter version, substitute with half-and-half or reduce cream quantity.
• Fresh thyme is optional but adds a nice herbaceous note; dried thyme can be substituted.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: steak soup, potato soup, creamy soup, comfort food, beef broth soup