Creamy Steak & Potato Soup
Indulge in a bowl of pure comfort with this rich and warming Creamy Steak & Potato Soup. Tender pieces of sirloin or rib-eye steak are simmered with soft, diced potatoes, aromatic vegetables, and a medley of savory spices in a robust beef broth. Finished with a touch of heavy cream and milk, this soup offers a luxuriously smooth texture and deep, satisfying flavors that make it an instant family favorite.
Prep Time
25 minutes
Cook Time
35 minutes
Total Time
1 hour
Servings
4 to 6 servings
Keywords
Why This Recipe Delivers
- Unmatched comfort in every spoonful, perfect for chilly evenings.
- Features tender, flavor-packed steak and creamy, satisfying potatoes.
- Simple to prepare yet delivers complex, restaurant-quality flavors.
- A complete meal in one bowl, hearty enough to satisfy any appetite.
- Versatile and customizable with your favorite herbs and spices.
Ingredients
- 450 grams (1 pound) sirloin or rib-eye steak, cubed into 2.5 cm (1-inch) pieces
- 600 grams (4 medium) potatoes, such as Russet or Yukon Gold, peeled and diced into 1.5 cm (0.6-inch) cubes
- 150 grams (1 medium) yellow onion, finely chopped
- 3 cloves garlic, minced
- 950 milliliters (4 cups) rich beef broth
- 240 milliliters (1 cup) heavy cream (35% fat)
- 120 milliliters (1/2 cup) whole milk
- 30 grams (2 tablespoons) unsalted butter
- 5 grams (1 teaspoon) sea salt, plus more to taste
- 2.5 grams (1/2 teaspoon) freshly ground black pepper, plus more to taste
- 2.5 grams (1/2 teaspoon) smoked paprika
- 5 grams (1 tablespoon) fresh thyme leaves, stripped from sprigs (optional, for simmering)
- Fresh flat-leaf parsley, finely chopped (for garnish)
Instructions
- Prepare the steak by patting the cubed pieces dry with paper towels. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add the butter. Once the butter is melted and shimmering, add the cubed steak in a single layer, ensuring not to overcrowd the pot. Cook the steak for 2-3 minutes per side until deeply browned and caramelized. Browning creates a rich depth of flavor for the soup. Remove the steak from the pot using a slotted spoon and set it aside, retaining any rendered fat and flavorful fond in the pot.
- Reduce the heat to medium. In the same pot, add the chopped onions and minced garlic to the residual fat. Sauté for 3-4 minutes, stirring occasionally, until the onions are softened and translucent, and the garlic is fragrant. Scrape up any browned bits from the bottom of the pot with a wooden spoon as you stir; this adds immense flavor to the broth.
- Add the diced potatoes, beef broth, salt, black pepper, and smoked paprika to the pot. Increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to a gentle simmer, cover the pot partially, and cook for 15-20 minutes, or until the potatoes are fork-tender. This ensures the potatoes are perfectly cooked before adding the dairy.
- Carefully add the cooked steak back into the pot. Pour in the heavy cream and milk, stirring gently to fully combine all ingredients. If using fresh thyme, add the leaves now. Allow the soup to simmer gently for another 5-7 minutes, uncovered, allowing the flavors to meld and the soup to heat through completely. Avoid a vigorous boil once dairy is added to prevent curdling.
- Taste the soup and adjust the seasoning as needed. You may find it benefits from an additional pinch of salt, a twist of black pepper, or a touch more paprika to enhance its savory profile.
- Ladle the hot creamy steak and potato soup into individual serving bowls. Garnish generously with freshly chopped flat-leaf parsley and a sprinkle of fresh thyme leaves, if desired, for a vibrant finish and aromatic lift. Serve immediately with crusty bread.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven (5-6 liter capacity)
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Slotted spoon
- Ladle
Essential Success Tips
- Pat the steak dry before browning. This allows for a better sear and creates a delicious crust, locking in juices and developing more flavor for the soup.
- Do not overcrowd the pot when browning the steak. Cook in batches if necessary to ensure proper browning rather than steaming.
- Adjust the consistency of the soup. If you prefer a thicker soup, mash a portion of the cooked potatoes against the side of the pot before adding the dairy, or simmer uncovered for a few extra minutes.
- Use good quality beef broth. A rich, flavorful broth forms the foundation of this soup's taste. Low-sodium options allow you to control the salt content precisely.
- Avoid boiling the soup vigorously once the cream and milk are added, as this can cause the dairy to curdle. Keep it at a gentle simmer.
Professional Cooking Secrets
- To deepen the umami, deglaze the pot with a splash of red wine (about 60ml or 1/4 cup) after sautéing the onions and garlic, scraping up all the fond, before adding the beef broth. Let it reduce by half before proceeding.
- For an extra layer of flavor, roast the potatoes slightly before adding them to the soup. Toss the diced potatoes with a drizzle of olive oil, salt, and pepper, then roast at 200°C (400°F) for 15 minutes. This caramelization adds a wonderful depth that plain boiled potatoes won't achieve.
- Consider adding a bay leaf to the broth while the potatoes cook for an aromatic herbaceous note. Remove it before serving.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave. Add a splash of milk or broth if it has thickened too much.
- Variations: Feel free to add other vegetables like diced carrots or celery along with the onions for more complexity and nutrients. For a spicier kick, a pinch of cayenne pepper can be added with the paprika.
- Meat Choice: While sirloin or rib-eye are recommended for tenderness, you can also use chuck steak, though it will require a longer simmer time (around 1-1.5 hours) to become tender. Adjust cooking time for potatoes accordingly if using chuck steak.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup is excellent for making ahead! The flavors often deepen overnight. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a little extra broth or milk if the consistency is too thick.
What kind of potatoes work best for this soup?
Starchy potatoes like Russet or Yukon Gold are ideal for this soup. They break down slightly to contribute to the creamy texture while still holding their shape well enough to be satisfyingly chunky. Avoid waxy potatoes, as they tend to remain too firm.
Can I freeze creamy steak and potato soup?
While technically possible, freezing dairy-based soups can sometimes lead to a slightly grainy or separated texture upon thawing. If you plan to freeze, it's best to freeze the soup before adding the cream and milk. Thaw, reheat, then stir in the dairy at the end. Otherwise, consume within 3-4 days from the refrigerator.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 32g, Fat: 28g, Carbs: 28g, Saturated Fat: 15g, Sodium: 980mg
Allergy Information
Contains dairy. For a dairy-free version, use a plant-based cream alternative and dairy-free milk, noting that the texture and flavor profile may vary slightly. Naturally gluten-free, but always check labels on broth and other processed ingredients to ensure no hidden gluten.
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