Creamy Steak & Potato Soup Recipe

Introduction

This creamy steak and potato soup is a comforting, hearty dish perfect for chilly days. Tender cubes of steak and soft potatoes come together in a rich, savory broth that’s both satisfying and easy to make.

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 a thicker soup, mash some of the cooked potatoes before adding the steak back in.
• Use vegetable broth for a lighter flavor or if you prefer a less rich soup.
• Swap out the heavy cream for half-and-half for a lighter, but still creamy texture.
• Add a pinch of cayenne pepper for a subtle spicy kick.

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 the cream from separating. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this soup?

Yes, you can use other tender cuts like sirloin or rib-eye. Avoid tougher cuts unless slow-cooked, as they may not become tender in this recipe’s timeframe.

Is it possible to make this soup dairy-free?

Yes, substitute the heavy cream and milk with coconut cream or a plant-based milk like oat or almond milk. Keep in mind the flavor and texture will be slightly different but still delicious.

Creamy Steak & Potato Soup Recipe

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★★★★★

4.7 from 64 reviews

This creamy steak and potato soup is a comforting meal perfect for chilly days. Tender cubes of sirloin or rib-eye steak are browned to perfection, then simmered with diced potatoes, onions, and garlic in rich beef broth. Finished with heavy cream and milk for a luscious texture, this soup is seasoned with paprika, thyme, and fresh parsley for a flavorful, hearty dish that’s both satisfying and easy to prepare.

• Author: Isabella
• 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

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

Fats and Oils

• 2 tablespoons butter

Seasonings

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 tablespoon fresh thyme (optional)

Garnish

• Fresh parsley, chopped

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 to keep warm.
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 prevent burning.
3. Simmer Potatoes and 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. Cook uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. Add Steak and Cream: Return the browned steak to the pot, then pour in the heavy cream and milk. Stir well to combine all ingredients.
5. Final Simmer and Season: Let the soup simmer for another 5-7 minutes to heat through and allow the broth to thicken slightly. Taste and adjust seasoning with additional salt, pepper, or paprika as desired.
6. Serve and Garnish: Ladle the soup into bowls, garnish with chopped fresh parsley and a sprinkle of fresh thyme if using. Serve hot for a comforting meal.

Notes

• For a thicker soup, you can mash some of the potatoes before adding the steak back in.
• Use sirloin or rib-eye steak for the best flavor and tenderness.
• Fresh thyme enhances the flavor but can be omitted if unavailable.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• To make it lower fat, substitute heavy cream with half-and-half or use all milk.

Keywords: steak soup, creamy potato soup, beef and potato soup, comforting soup recipe, hearty soup