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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/creamy-steak-and-potato-soup-recipe/