Creamy Steak & Potato Soup Recipe is the ultimate cozy comfort food that feels like a warm hug in a bowl. It’s rich, hearty, and creamy, combining tender cubes of steak with soft, luscious potatoes in a savory broth that truly satisfies on chilly days. Whether you’re craving a filling dinner after a long day or want to impress your family with something special and straightforward, this soup delivers every time. If you love soul-soothing dishes packed with flavor, you’re definitely going to enjoy making and eating this one.
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What Makes This So Good
This Creamy Steak & Potato Soup Recipe strikes the perfect balance between rich creaminess and hearty, meaty goodness. The tender steak cubes soak up the flavors of a well-seasoned broth infused with garlic and thyme, while the potatoes melt slightly to create a luxurious texture that’s downright addictive.
- Big Flavor, Minimal Fuss: You’re getting deep, layered taste with simple steps and ingredients you likely already have on hand.
- Family-Friendly: Kids and adults alike will appreciate the creamy, comforting texture and familiar flavors.
- Simple Ingredients: No fancy or hard-to-find items—just quality steak, potatoes, broth, and cream.
- Works Any Night: It’s perfect for weeknights, but also special enough for weekend dinners or casual entertaining.
Ingredient Guide
Picking and prepping ingredients sets the stage for your Creamy Steak & Potato Soup Recipe to shine. Here are some tips to get you started right.
- Steak: Choose sirloin or rib-eye for tenderness and flavor. Both add great beefy richness without being tough.
- Potatoes: Go for starchy varieties like Russets or Yukon Golds. They break down nicely to create creaminess while holding some shape.
- Onion & Garlic: Fresh is best, as they build the flavor base. Finely chopping helps them wilt into the soup without big chunks.
- Beef Broth: Use a good-quality broth or homemade stock for maximum depth. It’s the backbone of the soup’s savory character.
- Heavy Cream & Milk: The combo gives you a dreamy texture without being too heavy. Milk lightens it just enough.
- Butter: Adds silkiness and helps soften the aromatics perfectly.
- Herbs & Spices: Fresh thyme brings a fragrant touch, while paprika adds subtle warmth—feel free to adjust as you like.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Creamy Steak & Potato Soup Recipe
Step 1 — Prep & Ready
Start by peeling and dicing your potatoes into bite-sized cubes, about 1-inch pieces. This helps them cook evenly while still holding their shape. Next, cube the steak into roughly 1-inch chunks for quick browning. Chop your onion finely and mince the garlic so their flavors infuse thoroughly without overpowering. I usually set these ingredients out first to work smoothly once the stove is on. Grab your herbs and season with salt, pepper, and paprika—this seasoning combo brings out the best in both the steak and potatoes.
Step 2 — Cook with Confidence
Heat the butter in a large pot over medium-high heat. Once melted, add the steak cubes in a single layer and sear until they develop those gorgeous, golden-brown crusts on all sides—that's flavor gold. You’ll notice the aroma deepen and the edges crisp up just slightly, which is the sign you're on the right track. Remove the steak and set it aside. Next, soften your onions in the same pot until translucent, stirring often to avoid browning. Toss in the garlic and cook just a minute until fragrant. Then, add the diced potatoes back to the pot along with the beef broth. Bring everything to a gentle boil, then reduce to a simmer and cover, letting the potatoes become tender—about 15-20 minutes. Finally, stir in the browned steak, cream, milk, and fresh thyme. Give it a gentle simmer just long enough for the flavors to meld—about 5 more minutes—and your soup is ready!
Step 3 — Finish & Serve
Once your soup reaches that velvety, creamy texture and everything is tender, taste and adjust seasoning with salt and pepper if needed. If you want an extra silky touch, sometimes I swirl in a little more cream or a pat of butter at this stage. Ladle it into warm bowls and garnish generously with freshly chopped parsley—it brings a fresh, vibrant pop of color and flavor that makes every bite feel special. Serve piping hot and enjoy the comforting aroma wafting through your kitchen.
Extra Helpful Tips
Over the years, I’ve found a few little tricks that help your Creamy Steak & Potato Soup Recipe come out perfect every time. Keep these in mind, and you’ll be amazed at how easy greatness is.
- Watch for This Sign: When searing steak, look for a nice brown crust before turning—this adds unbeatable flavor depth.
- Temperature Trick: Keep your simmer gentle once the broth is boiling to avoid breaking down potatoes too much and losing texture.
- Prep-Ahead Option: You can chop your veggies and cube steak ahead of time and refrigerate for up to a day to save time on busy nights.
- Avoid This Common Mistake: Don’t add cream too early; high heat can cause it to curdle, so stir it in towards the end instead.
Serve & Enjoy
Easy Enhancements
Looking to take your Creamy Steak & Potato Soup Recipe up a notch? Try stirring in a handful of shredded sharp cheddar or parmesan for extra richness. A dash of smoked paprika or a pinch of cayenne can add subtle heat if you like a little kick. Fresh herbs like rosemary or chives also bring a bright, fragrant lift. And for a touch of indulgence, a swirl of sour cream or a drizzle of truffle oil on top creates a luxurious finish that will wow your guests.
Tasty Pairings
This soup pairs beautifully with crusty bread or warm dinner rolls—perfect for soaking up every last bit of that creamy broth. A crisp green salad with vinaigrette provides a refreshing contrast to the soup’s richness. For drinks, a full-bodied red wine like Merlot or a robust ale complements the steak flavors wonderfully, but even a simple sparkling water with lemon brightens the meal delightfully.
Quick Plating Tips
Presentation is easy and fun here. Sprinkle a little fresh parsley or thyme on top for a burst of color. If you added cheese, a tiny extra sprinkle right before serving melts beautifully in the hot soup. Serve in wide, shallow bowls to display the tender steak cubes and creamy potatoes front and center, making each spoonful inviting and cozy-looking.
Store, Freeze & Reheat
Fridge Storage
Your Creamy Steak & Potato Soup Recipe will stay fresh in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but the potatoes might soften a bit more, creating an even creamier texture. Just give it a good stir before reheating to bring everything back together.
Freezer Friendly?
This soup freezes well, though the texture of the potatoes can soften further upon thawing. To freeze, cool the soup completely, then transfer to freezer-safe containers or bags. When ready, thaw overnight in the fridge to minimize sogginess and maintain that creamy consistency you love.
Reheat Like New
Reheat gently on the stovetop over low to medium heat, stirring often to prevent scorching and to bring back the creamy texture. You can also use a microwave on medium power, heating in short bursts and stirring in between. Adding a splash of milk or cream while reheating helps regain any lost silkiness and keeps the soup comforting and moist.
Creamy Steak & Potato Soup Recipe FAQs
Absolutely! While sirloin and rib-eye are tender and flavorful, you can also use chuck or round steak. Just cut into smaller cubes and consider slightly longer cooking to achieve tenderness.
Using both balances richness and lightness — heavy cream makes the soup silky, while milk prevents it from feeling too heavy. You can adjust amounts based on your preference.
This recipe centers on steak and beef broth, but you could swap for mushrooms and vegetable broth with coconut milk or cashew cream for a delicious vegan-friendly version.
If you want a thicker soup, mash a few of the cooked potatoes directly in the pot or whisk in a slurry of cornstarch and cold water near the end, simmering until it thickens to your liking.
Final Flavor Thoughts
I hope this Creamy Steak & Potato Soup Recipe becomes your go-to for those nights when you want comfort with a little elegance. It’s one of those dishes that feels special but comes together with confidence and ease. If you try it, I’d love to hear your favorite tweaks or how you made it your own—feel free to drop a comment or star rating! For next time, experiment with different herbs or a dash of smoked cheese on top for a fun spin.
Print📖 Recipe
Creamy Steak & Potato Soup Recipe
This Creamy Steak & Potato Soup is a comforting, hearty dish featuring tender steak cubes, creamy potatoes, and a rich broth made with beef stock and dairy. Perfect for chilly evenings, this soup combines robust flavors of sirloin or rib-eye steak with savory herbs and spices, all simmered together to create a velvety texture that is both satisfying and easy to make.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Meat
- 1 lb steak (sirloin or rib-eye), cubed
Vegetables
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme (optional)
- Fresh parsley, chopped (for garnish)
Liquids & Dairy
- 4 cups beef broth
- 1 cup heavy cream
- ½ cup milk
- 2 tablespoons butter
Spices & Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Instructions
- Prepare Ingredients: Cube the steak into bite-size pieces, peel and dice the potatoes, chop the onion, and mince the garlic. If using fresh thyme, have it ready for later use.
- Sauté Aromatics and Steak: In a large pot or Dutch oven over medium heat, melt the butter. Add the chopped onion and minced garlic and sauté until translucent and fragrant, about 3-4 minutes. Add the cubed steak pieces and cook until browned on all sides, approximately 5-7 minutes.
- Add Potatoes and Seasonings: Stir in the diced potatoes, salt, black pepper, and paprika. Add the fresh thyme if using. Cook together for a couple of minutes to let the flavors meld.
- Pour in Broth and Simmer: Add the beef broth to the pot, bringing the mixture to a boil. Reduce the heat to low and let it simmer, uncovered, until the potatoes are tender and the steak is cooked through, roughly 20-25 minutes.
- Add Cream and Milk: Lower the heat to very low and slowly stir in the heavy cream and milk, warming the soup without boiling to prevent curdling. Adjust seasoning if necessary.
- Serve and Garnish: Ladle the creamy steak and potato soup into bowls and garnish with chopped fresh parsley for a burst of color and freshness. Serve warm.
Notes
- Use sirloin or rib-eye for the best flavor and tenderness; other cuts might work but adjust cooking times accordingly.
- To make the soup thicker, mash some of the cooked potatoes before adding the cream.
- Fresh thyme is optional but enhances the earthy flavors in the soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid breaking the cream.
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