Creamy Steak and Potato Soup

If you’re craving a cozy meal that feels like a warm hug on a chilly evening, look no further than this Creamy Steak and Potato Soup. With the star ingredient—a hearty Creamy Steak and Potato Soup—this soup brings together juicy beef, tender potatoes, aromatic vegetables, and a decadent swirl of cream. Every spoonful delivers homestyle comfort and a rich flavor punch that’s surprisingly simple to create in your own kitchen.

Ingredients You’ll Need

You only need basic, easily available ingredients to pull together a pot of this steak and potato heaven. Each element plays a key role in building the irresistibly creamy texture and savory depth that make this soup such a crowd-pleaser.

• 1 lb steak (sirloin or ribeye): Choose a juicy cut for extra tenderness; the 1 lb really makes the soup luxurious.
• 4 medium potatoes, peeled and diced: Potatoes add heartiness and soak up all those lovely flavors!
• 1 medium onion, diced: An onion gives this soup that irresistible base note of sweetness and aroma.
• 2 cloves garlic, minced: Fresh garlic amps up the savory depth of every bite.
• 4 cups beef broth: The backbone of the soup, beef broth ties all the flavors together.
• 1 cup heavy cream: For that velvety, creamy finish you’ll want to dive into.
• 1 tablespoon olive oil: A quick sear in olive oil helps brown the steak beautifully.
• 1 teaspoon salt (or to taste): Brings out all the natural flavors; you can always adjust later.
• 1/2 teaspoon black pepper (or to taste): Just enough to give a gentle warmth to the soup.
• 1 tablespoon Worcestershire sauce: Delivers a little hit of umami magic.
• 2 tablespoons butter: Adds richness and helps soften the vegetables perfectly.
• 1/2 cup shredded cheddar cheese (optional): For finishing with melted, cheesy goodness.
• 1/4 cup fresh parsley, chopped (optional): A fresh, colorful garnish to brighten the bowl.

How to Make Creamy Steak and Potato Soup

Step 1: Brown the 1 lb Steak

Start by heating the olive oil in a large pot over medium-high heat. Once it’s shimmering, add your 1 lb of steak (either sirloin or ribeye). Sear the steak for 5 to 7 minutes until it’s beautifully browned on the outside. This step is all about building that savory depth in the soup—from the flavorful crust on the steak to the delicious bits left in the pot. Once the steak is browned, use a slotted spoon to take it out and set it aside on a cutting board.

Step 2: Soften Onions and Garlic

Without cleaning the pot, add your butter, letting it melt and mingle with all those tasty steak drippings. Toss in the diced onion and minced garlic, sautéing for about 3 minutes. You want translucent onions and gently browned garlic—fragrant, but never burnt. This is the aromatic foundation that will carry the rest of your flavors.

Step 3: Simmer Potatoes and Broth

Add the diced potatoes right into the pot, along with the beef broth, Worcestershire sauce, salt, and pepper. Stir well to combine all the ingredients, making sure the potatoes are nestled in the liquid. Let the soup come up to a gentle simmer and cook uncovered for 15 to 20 minutes, or until the potatoes are soft enough to nearly fall apart with a fork.

Step 4: Cube the 1 lb Steak & Add Cream

While your potatoes soften, cut the reserved 1 lb of steak into small, bite-sized cubes. When the potatoes are fully tender, slip those juicy steak cubes back into the pot and pour in the heavy cream. Stir, and let everything simmer gently for another 5 to 10 minutes, just until all the flavors marry and the soup turns luxuriously creamy.

Step 5: Taste, Garnish, and Serve

Taste for seasoning and adjust with a little more salt or pepper if you like. For the grand finishing touch, ladle the hot soup into bowls and top it with shredded cheddar and a sprinkle of chopped parsley. The cheese melts into the rich broth and the parsley adds a fresh, herby pop that you just can’t skip!

How to Serve Creamy Steak and Potato Soup

Garnishes

To really elevate this soup, scatter a little extra shredded cheddar cheese on top right before serving—it melts seductively over the hot soup. Add freshly chopped parsley for a burst of freshness and a pop of color. If you want even more richness, a dollop of sour cream or a pinch of crispy bacon bits wouldn’t be out of place either!

Side Dishes

Nothing pairs quite as well with a hearty bowl of steak and potato soup as a warm, crusty baguette or a slice of sourdough. Use the bread to mop up every creamy drop! For something lighter, a crisp green salad with a tangy vinaigrette balances the soup’s richness beautifully. Roasted or steamed vegetables on the side also make a wonderful, wholesome addition.

Creative Ways to Present

If you really want to wow your guests, ladle this soup into toasted bread bowls, turning dinner into an edible masterpiece. For gatherings, consider serving in small mugs or shot glasses as appetizer “sippers” at a party. Or go classic and serve generous bowls topped with a pretty drizzle of cream and extra herbs—it’s an invitation to indulge.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in airtight containers once it cools to room temperature. Refrigerate for up to 4 days. The flavors deepen as it sits, making next-day soup tasting even more delicious! Just remember, the potatoes may absorb some liquid, so add a little extra broth when reheating if needed.

Freezing

Creamy soups can sometimes separate when frozen, but this recipe survives the freezer surprisingly well. Place the cooled soup in freezer-safe containers, leaving a little space for expansion. Label and freeze for up to 3 months. Thaw overnight in the refrigerator for best results.

Reheating

Reheat the soup gently in a pot over medium-low heat, stirring often to prevent the cream from curdling. If the soup seems very thick, splash in some extra broth or milk until you reach your desired consistency. Avoid boiling once the cream has been added to keep it dreamy and smooth.

FAQs

Can I use a different cut instead of Creamy Steak and Potato Soup?

Absolutely! While sirloin or ribeye provide the most tenderness and flavor, flank steak or even leftover roast beef can work. Just slice thinly across the grain for best texture, but always try to use a 1 lb portion for the right balance in the soup.

Can I make this soup with less cream?

Definitely. If you’re looking to lighten things up, substitute half-and-half for the heavy cream or use whole milk for a less rich (but still creamy) finish. The texture will change slightly, but the soup will still be delicious.

How can I add extra veggies?

Feel free to toss in diced carrots, celery, or even a handful of baby spinach during the simmering stage. The basic recipe is a perfect canvas for personal touches—just be sure to leave room in your pot after adding the 1 lb of steak and potatoes!

Is this soup gluten free?

Yes, as written, the soup is naturally gluten free! Just check your beef broth and Worcestershire sauce labels to ensure they contain no hidden gluten, especially if you’re serving anyone with sensitivities.

How do I double the recipe with 2 times Creamy Steak and Potato Soup?

If you want to double up for a larger crowd or for meal prep, simply use 2 lb steak and double all other ingredients accordingly. Just use a really big pot and give a little extra simmer time for everything to blend together beautifully.

Final Thoughts

There’s nothing quite like a soul-warming bowl of creamy steak and potato soup, especially when it’s centered around a generous Creamy Steak and Potato Soupk. Whether you’re cooking for family or simply treating yourself, this recipe is sure to become one of your go-to comfort meals. Give it a try, and get ready for rave reviews from every corner of the table!

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