Steak And Potato Soup Recipe

If you’re craving something warm, filling, and irresistibly delicious, this steak and potato soup is about to become your new best friend. With tender pieces of seared beef, creamy potatoes, and melted cheddar cheese, every spoonful is packed with flavors that feel like a hug in a bowl. It’s a hearty twist on the classic potato soup, bringing in a rich, savory depth that only steak can provide. Perfect for chilly nights or anytime you need a little comfort, this soup will warm you up from the inside out.

this RECIPE

A cozy connection to steak and potato soup 🥩

Growing up, my mom had a knack for making soups that were as hearty as a full meal. When the weather started to turn, she’d pull out her big soup pot and the whole house would fill with the smell of onions, garlic, and something delicious simmering on the stove. I always knew it was going to be something cozy and comforting. One day, she tried her hand at a steak and potato soup, combining two of our family’s favorite things: juicy beef and creamy potatoes. One bowl of that, and we were hooked. Now, every fall, I find myself craving this soup. It’s a little piece of home, warming my kitchen just like hers did.

The origin story of steak and potato soup

Steak and potatoes have always been a classic pairing, especially in American cuisine. This soup takes that classic combo and transforms it into something even more comforting. While potato soup has a long history as a budget-friendly meal that could feed a family, adding steak elevates it into a hearty dish that feels indulgent without being complicated. It’s a modern twist on a timeless comfort food, perfect for when you want something a little more special than your usual potato soup.

Let’s talk ingredients: the essentials for perfect steak and potato soup

• Beef: The star of this dish! You can use sirloin steak for a leaner, tender bite or chuck roast if you prefer a more flavorful cut. Stew beef also works, but just make sure to sear it well to bring out the best flavor. If you’re looking for a more budget-friendly option, stew beef is a great choice, but you might need to simmer it a bit longer.
• Yellow onion: Diced onion adds a savory base to the soup, building up layers of flavor. If you’re out of yellow onions, white or even red onions can work too, though they’ll add a slightly different taste.
• Garlic: Three cloves of garlic add a fragrant depth to the soup. Freshly minced is best, but in a pinch, you could use garlic powder—just add it a little later in the cooking process to avoid burning.
• Russet potatoes: These are perfect for soup because they break down nicely, giving the soup a creamy texture without any extra effort. If you want more texture, you could try Yukon Gold potatoes, which hold their shape a bit better.
• All-purpose flour: A small amount of flour helps thicken the soup and gives it a creamy consistency. If you need a gluten-free option, cornstarch can work as a substitute; just use half as much.
• Chicken stock: This adds a light, savory flavor without overpowering the beef. If you only have beef broth, you can use that too for an even richer taste, but chicken stock helps balance the flavors.
• Cheddar cheese: A cup of shredded cheddar adds a wonderful richness. Sharp cheddar gives a nice contrast, but mild cheddar works too. If you’re dairy-free, you can skip the cheese or use a dairy-free alternative.
• Heavy cream: This makes the soup extra luxurious and creamy. For a lighter version, you can use half-and-half or even a splash of milk, though the soup won’t be quite as rich.

Kitchen gear: What you need (and what you can totally skip)

A large pot or, ideally, a Dutch oven is key for this recipe. The heavy bottom of a Dutch oven allows for even heating, which is perfect when you’re searing the steak and simmering the soup. You’ll also need a sharp knife for dicing the onions and potatoes, and a wooden spoon for stirring. If you have an immersion blender, you can use it to slightly blend the soup for a thicker texture, though this is totally optional. Other than that, just have a ladle ready for serving, and you’re good to go!

Step-by-step: My foolproof method for steak and potato soup

1. Sear the steak: Start by heating a bit of oil in your pot over medium-high heat. Add the steak chunks, making sure not to crowd them. Sear one or two sides to get that delicious brown crust, which will add tons of flavor. Don’t worry about searing every side perfectly; a little color goes a long way.
2. Add onions and garlic: Once the steak is browned, add in the diced onions with a touch more oil if needed. Sauté until the onions are translucent, which should take about 3-4 minutes. Then, add the minced garlic and cook just until it’s fragrant—about 30 seconds. Be careful not to let the garlic burn.
3. Toss in the potatoes: Add your diced potatoes, along with a sprinkle of salt and black pepper. Stir everything together to coat the potatoes in the flavors from the steak and onions. Cook for about a minute to let the flavors meld.
4. Thicken with flour: Sprinkle in the flour and stir to combine, letting it cook for about a minute. This step helps get rid of any raw flour taste and will thicken the soup as it cooks.
5. Add the chicken stock: Pour in the chicken stock until it’s just below the top of the ingredients. You don’t want to fully submerge everything—this helps concentrate the flavors. Bring the soup to a simmer, then cover and let it cook for 30 minutes.
6. Finish with cream and cheese: After 30 minutes, take the pot off the heat and stir in the heavy cream and shredded cheddar cheese. The cheese should melt into the soup, creating a creamy, velvety texture. Give it a taste and adjust the seasoning with more salt and pepper if needed.

Variations and twists: Make this soup your own!

• Gluten-free: Swap the all-purpose flour for a gluten-free alternative, like cornstarch or a gluten-free flour blend. Cornstarch works best if you dissolve it in a bit of cold water before adding.
• Dairy-free: For a dairy-free version, use a plant-based cream (such as coconut cream) and dairy-free cheese. The coconut cream will add a subtle sweetness, so you might want to add a bit more salt to balance it out.
• Vegetable additions: Want to add more veggies? Diced carrots, celery, or even mushrooms would be delicious here. Just sauté them along with the onions for a more veggie-packed soup.
• Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat. It’s a great way to balance out the creaminess.
• Herb twist: A sprinkle of fresh herbs like parsley, thyme, or chives on top adds a burst of color and flavor. If you have rosemary or thyme, you can throw a sprig in while the soup simmers for extra depth.

How to serve and garnish your steak and potato soup

For a cozy presentation, ladle the soup into bowls and top with a little extra shredded cheddar and a sprinkle of freshly chopped parsley or chives. You could even add a dollop of sour cream for a creamy contrast, or some croutons for crunch. Serve with crusty bread or a slice of warm baguette on the side for dipping. This soup is filling on its own, but a side salad or some roasted vegetables would make a perfect pairing.

Beverage pairings

If you’re serving this soup as a comforting dinner, a nice pairing can enhance the experience. For a cozy option, try a warm apple cider—the sweetness and spice of the cider go beautifully with the savory, creamy soup. Another great option is sparkling water with a splash of lemon or lime for something refreshing to balance the richness of the soup. Or, for a creamy contrast, serve with a cold glass of milk or almond milk.

Storage and reheating tips

Leftovers? No problem! This soup stores wonderfully in the fridge for up to 3 days. Just let it cool completely before transferring to an airtight container. To reheat, warm it gently on the stove over medium-low heat, stirring occasionally. Add a splash of chicken stock or milk if it’s thickened up too much. If you want to freeze it, skip the heavy cream and cheese until you’re ready to reheat, as dairy can sometimes separate when frozen. When you’re ready to eat, just thaw the soup, warm it up, and add the cream and cheese fresh.

Scaling the recipe for more (or less!)

This recipe serves about four people, but it’s easy to scale up if you’re feeding a crowd. Just double the ingredients, making sure your pot is big enough to hold everything. If you’re cooking for one or two, you can halve the ingredients, but keep in mind that soup flavors often improve the next day, so leftovers aren’t a bad thing!

Potential issues and how to solve them

• Soup too thin? Add a slurry of cornstarch and water (about a teaspoon each) and simmer until it thickens up.
• Soup too thick? Just add a bit more chicken stock until you reach your desired consistency.
• Cheese clumping: Make sure you remove the pot from the heat before adding the cheese, as high heat can make cheese clump instead of melt smoothly.

Give it a try and make it your own!

This steak and potato soup is all about comfort and flavor, and it’s a recipe that’s easy to adapt to your taste. Whether you’re adding a sprinkle of herbs, switching up the cheese, or throwing in some extra veggies, this soup is versatile and delicious every time. So grab a bowl, get cozy, and enjoy the rich, creamy goodness!

Frequently Asked Questions

Q: Can I make this soup in a slow cooker?
A: Absolutely! Just sear the beef first, then add all ingredients (except cream and cheese) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in the cream and cheese at the end.

Q: What other cheese can I use?
A: Sharp cheddar is great, but Monterey Jack or even Gruyere would be delicious. Just use what you have on hand!

Q: Can I use milk instead of cream?
A: Yes, though the soup will be less rich. Half-and-half is a good compromise if you want a lighter option.

Q: How can I make the soup spicier?
A: Add red pepper flakes, cayenne pepper, or a few dashes of hot sauce for some heat!

Q: Can I use a different type of potato?
A: Yukon Golds or red potatoes will hold their shape better if you prefer more texture.

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