When the days get cooler, nothing beats the comfort of a warm bowl of soup. This steak and potato soup is exactly that — a satisfying, hearty meal that fills you up and warms you from the inside out. Combining tender pieces of steak with creamy potatoes and a savory broth, this recipe is the perfect way to cozy up after a long day.
You’ll find that this steak and potato soup recipe strikes a beautiful balance between rich flavors and simple ingredients. It’s easy enough for a weeknight dinner yet special enough to serve when guests come over. Let’s dive into why you’ll love this recipe and how to make it your new favorite soup.
Why You'll Love This Recipe
- Hearty and Filling: Packed with tender steak and potatoes, it’s a meal in itself.
- Rich Flavor: Slow-simmered broth infused with herbs and caramelized onions.
- Simple Ingredients: Uses pantry staples and easy-to-find fresh items.
- Comfort Food Classic: Perfect for chilly nights or when you want a cozy meal.
- Make-Ahead Friendly: Tastes even better the next day, making it great for leftovers.
Ingredients
Gather these straightforward ingredients for a delicious steak and potato soup that serves about 6 people.
- 1.5 pounds sirloin steak, cut into 1-inch cubes
- 4 medium russet potatoes, peeled and diced (about 4 cups)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 cup whole milk or heavy cream
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
YOUR NEXT FAVORITE RECIPE STARTS HERE
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6
- Calories: Approximately 350 per serving
How to Make Steak And Potato Soup
- Heat olive oil in a large pot over medium-high heat. Add steak cubes in batches and sear until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
- In the same pot, reduce heat to medium and add butter. Sauté diced onion until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Sprinkle in smoked paprika and dried thyme, stirring to coat the onions and garlic evenly.
- Return the seared steak to the pot. Pour in beef broth and add Worcestershire sauce. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes to develop flavor and tenderize the meat.
- Add diced potatoes to the pot. Continue to simmer for another 20 minutes or until potatoes are fork-tender and the soup has slightly thickened.
- Stir in whole milk or heavy cream and season with salt and pepper to taste. Heat through for 3-5 minutes but do not boil after adding the dairy to prevent curdling.
- Remove from heat and let the soup rest for a few minutes to meld flavors.
- Ladle soup into bowls and garnish with freshly chopped parsley before serving.
Tips for the Best Results
- Use a good quality sirloin or ribeye for tender, flavorful steak pieces.
- Don’t overcrowd the pan when searing the steak to ensure a nice brown crust.
- Peel and dice potatoes evenly so they cook uniformly and melt into the broth perfectly.
- Simmer gently after adding the potatoes to avoid breaking them down too much.
- For extra richness, substitute half the milk with heavy cream or add a splash of sour cream when serving.
Storage and Reheating
Store leftover steak and potato soup in an airtight container in the refrigerator for up to 3 days. When ready to eat, gently reheat on the stovetop over medium-low heat, stirring occasionally until warmed through.
You can also freeze the soup in portioned containers for up to 3 months. Thaw in the fridge overnight before reheating slowly on the stove, adding a splash of broth or milk if the soup has thickened too much.
Frequently Asked Questions
Can I use other cuts of beef for this soup?
Yes, you can substitute sirloin with chuck roast or stew meat. Just be sure to cook it low and slow until tender to achieve the best texture.
Is it possible to make this soup in a slow cooker?
Absolutely! Brown the steak and sauté the onions first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the potatoes and beef are tender.
Can I make this soup dairy-free?
Yes, simply omit the milk or cream or substitute with coconut or almond milk for a creamy texture without dairy. The soup will still be rich and flavorful.
What sides pair well with steak and potato soup?
This soup goes well with crusty bread, a simple green salad, or roasted vegetables for a balanced and satisfying meal.