Creamy Steak & Potato Soup Recipe

Introduction

This Creamy Steak & Potato Soup is a comforting and hearty dish perfect for any season. Tender steak pieces combine with creamy potatoes in a rich broth, making it a satisfying meal in a bowl.

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 chopped onions and minced 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: Return the cooked steak 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 as needed. Serve hot, garnished with fresh parsley and a sprinkle of fresh thyme if desired.

Tips & Variations

• For extra richness, substitute half the milk with more heavy cream.
• Use Yukon Gold potatoes for a creamier texture that holds shape well.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Fresh thyme adds a lovely herbal note but can be omitted if unavailable.
• Leftover soup can be blended partially for a thicker, creamier consistency.

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. If the soup thickens too much, add a splash of milk or broth when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this soup?

Yes, you can use other tender cuts like flank steak or sirloin tip. Avoid tougher cuts unless you plan to cook them longer to become tender.

Is it possible to make this soup dairy-free?

Absolutely. Replace the heavy cream and milk with coconut milk or a dairy-free cream alternative to keep the creamy texture without dairy.

Creamy Steak & Potato Soup Recipe

Print Recipe

★★★★★

4.9 from 61 reviews

This Creamy Steak & Potato Soup is a hearty and comforting dish featuring tender cubes of steak, soft potatoes, and a rich, creamy broth infused with garlic, onions, and herbs. Perfect for chilly days, this savory soup combines protein and vegetables with contrasting textures and flavors for a satisfying meal.

• Author: Elena
• 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 and Dairy

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

Spices and 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, developing the base flavor for the soup.
3. Cook potatoes: 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 for 15-20 minutes or until the potatoes are tender, stirring occasionally.
4. Combine and simmer: Return the cooked steak to the pot along with the heavy cream and milk. Stir well to combine all ingredients. Let the soup simmer gently for another 5-7 minutes to heat through and slightly thicken, allowing flavors to meld.
5. Final seasoning: Taste the soup and adjust seasoning with additional salt, pepper, or paprika if desired, tailoring the flavor to your preference.
6. Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley and a sprinkle of fresh thyme if using. Serve immediately for a warm, comforting meal.

Notes

• For a thicker soup, reduce the amount of beef broth or simmer longer to evaporate excess liquid.
• You can swap heavy cream with half-and-half for a lighter version, though the soup will be less rich.
• Using fresh herbs enhances flavor but dried thyme can be substituted if fresh is unavailable.
• Sirloin and rib-eye steaks work best for tender cubes; avoid tougher cuts to ensure bite-sized tenderness.
• Feel free to add other vegetables like carrots or celery for extra flavor and nutrition.

Keywords: steak soup, creamy potato soup, beef soup, hearty soup recipe, comfort food, creamy steak and potato soup