Introduction

Oh, friends, get ready for the ultimate cozy bowl of comfort! This Creamy Steak & Potato Soup is pure, hearty, stick-to-your-ribs goodness. Imagine tender, savory bites of steak, perfectly cooked potatoes, and sweet carrots, all swimming in a rich, creamy, savory broth that will warm you from the inside out. It’s one of those steak soup recipes easy enough for any weeknight, but it tastes like you spent all day simmering it. This soup perfectly balances robust, beefy flavor with a luscious, velvety texture for a truly satisfying meal.

Serving Versatility

This soup is a complete meal in itself, packed with meat and potato soup goodness! It’s thick and hearty enough that you don’t need to serve it with anything else. Just ladle it into a big, rustic bowl and enjoy.

Full Recipe Section

Creamy Steak & Potato Soup

Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes Servings: 6 Calories: Approximately 520 kcal per serving

Ingredients:

• 1 tablespoon olive oil
• 1.5 lbs sirloin steak, cut into 1/2 inch cubes
• 1 medium yellow onion, chopped
• 3 carrots, peeled and sliced
• 3 stalks celery, sliced
• 4 cloves garlic, minced
• 6 cups beef broth (good quality!)
• 1 lb Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (optional, for garnish)
• Fresh parsley, chopped (for garnish)
• Salt and black pepper to taste

Instructions:

1. Sear Steak: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the cubed steak in a single layer (work in batches if necessary to avoid crowding the pan). Sear for 2-3 minutes per side until browned. Remove the steak to a plate and set aside. It doesn’t need to be cooked through.
2. Sauté Veggies: In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic, dried thyme, and dried rosemary. Cook for 1 more minute until fragrant.
3. Thicken Broth: Sprinkle the flour over the vegetables and stir for 1 minute to coat, forming a roux. This will thicken your soup.
4. Add Liquids & Potatoes: Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Add the cubed potatoes. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are tender.
5. Get Creamy: Stir in the heavy cream. Add the seared steak (and any juices from the plate) back into the pot. Let it simmer gently for 5 minutes, allowing the steak to finish cooking and the flavors to meld. Do not boil once cream is added.
6. Serve: Taste and adjust seasonings. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.

Why You’ll Love This Recipe

• Hearty & Filling: This is the ultimate meat and potato soup, guaranteed to satisfy even the biggest appetites.
• Big, Cozy Flavor: Rich beef, tender veggies, and a creamy broth make this the perfect comfort food.
• Surprisingly Quick: Ready in just 45 minutes, it’s one of the best steak soup recipes easy enough for any weeknight.
• Perfect for Cold Weather: A warm, inviting bowl of this soup is ideal for chilly evenings and cozy nights in.
• Customizable: Add mushrooms with the veggies, a splash of red wine with the broth, or different herbs to make it your own.

Cultural or Cooking Technique Note (Optional)

This Creamy Steak & Potato Soup is a hearty American classic, drawing inspiration from beef stews and rustic potato soup recipes. The key technique here is building layers of flavor. First, searing the steak creates a rich, caramelized exterior. Then, sautéing the vegetables in the same pot, followed by building a roux with flour, ensures that every drop of savory goodness is incorporated into the thick, creamy base.

Serving Suggestions

1. With Crusty Bread: A warm, crusty loaf of sourdough or French bread is perfect for soaking up every last bit of that creamy broth.
2. Loaded Potato Style: Top with extra shredded cheddar cheese, crumbled bacon, and a dollop of sour cream or Greek yogurt.
3. Simple Side Salad: A light, crisp green salad with a bright vinaigrette offers a refreshing contrast.
4. Garlic Knots: Homemade or store-bought garlic knots make a delicious, dippable accompaniment.

Pro Tips for Success

• Good Quality Broth: Since beef broth is the base, use a good quality, low-sodium beef broth for the best flavor.
• Don’t Overcook Steak: Sear the steak only until browned on the outside; it will finish cooking in the soup to remain tender. Overcooking will make it tough.
• Whisk the Flour Well: When adding the flour, whisk constantly for a minute to ensure no lumps, which will create a smooth, creamy soup.
• Low Heat for Cream: Once you add the heavy cream, keep the heat on low and do not bring it to a rolling boil, as this can cause the cream to separate.

Storage & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a pot on the stovetop over low heat, stirring occasionally. You may need to add a splash of beef broth or milk to loosen it up, as the potatoes will absorb some liquid as it sits. Avoid high heat.

Closing Paragraph

I am so excited for you to try this Creamy Steak & Potato Soup! It’s truly one of my favorite creamy beef soup recipes for a comforting, satisfying meal. It’s perfect for a chilly evening or when you just need something incredibly delicious to warm your soul. If you give it a try, please leave a comment and a rating below. I’d love to hear how it turns out for you!

🎀 Final Thoughts

This soup is my ultimate “cozy up by the fireplace” meal. There’s something so inherently comforting about meat and potatoes, and turning it into this creamy, dreamy soup just elevates it to a whole new level. It’s pure, unadulterated comfort in every single spoonful. Enjoy, friends!