There’s nothing like a warm bowl of Steak and Potato Soup on a chilly evening. The first time I stirred the rich broth, I noticed the glossy surface and hearty aromas as the chunks of browned beef and tender potatoes mingled—smoke detector flirting with burnt garlic aside, that moment made me curious. Through several rounds of tweaking, I found the right balance of seasoning and texture, and can’t wait to pass along what I’ve learned.
Why You’ll Love Steak and Potato Soup
- Hearty blend of tender steak and silky potatoes in each spoonful
- Silky broth that clings to spoon, thanks to a simple butter-flour roux
- Quick one-pot process that suits weeknight dinners
- Rooted in classic comfort flavors with a hint of Worcestershire depth
A Little Background
On a rainy afternoon last fall, I first tested this soup to warm up after a wind-whipped dog walk. I was reminded of a stew my grandmother made, yet wanted a lighter, creamier version. During prep, I soaked the diced potatoes in cold water for 10 minutes—a testing note that rescued the broth from cloudiness and kept the spuds from sticking together.
Key Ingredients for Steak and Potato Soup
- Flank Steak (1 pound): Provides bold beef flavor; sirloin strips work in a pinch
- Yukon Gold Potatoes (2 cups, peeled & diced): Offer creamy texture; russets can replace
- Beef Broth (4 cups): Forms the savory base; low-sodium is an easy swap
- All-Purpose Flour (¼ cup): Thickens the soup; cornstarch slurry is an alternative
- Heavy Cream (1 cup): Adds silkiness; half-and-half lightens things up
- Unsalted Butter (4 tablespoons): Creates a glossy roux; ghee brings a nuttier note
How to Make Steak and Potato Soup
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Season 1 pound cubed flank steak with salt and pepper, then brown until golden edges appear, about 4–5 minutes. Transfer steak to a plate.
- Reduce heat to medium, melt 4 tablespoons unsalted butter, then add ½ cup diced onion. Sauté until onions turn translucent, about 3 minutes. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in ¼ cup all-purpose flour, stirring constantly to coat the aromatics, and cook until the mixture turns light golden, about 1 minute.
- Gradually whisk in 4 cups beef broth, scraping up any browned bits from the bottom. Add 2 cups diced Yukon Gold potatoes and 1 teaspoon Worcestershire sauce. Increase heat to bring to a boil, then lower to a simmer and cook until potatoes are tender, about 15 minutes.
- Return the reserved steak to the pot, stir in 1 cup heavy cream, and simmer for another 5 minutes until the soup is heated through and slightly thickened. Taste and season with additional salt and pepper as needed.
Pro Tips & Troubleshooting
- Personal cooking note: Searing steak in batches prevents crowding, so each piece gets a crisp, caramelized crust.
- If your broth seems too thin, whisk an extra teaspoon of flour with cold water into a smooth slurry and stir in off-heat.
- For a smoky twist, swap half the butter for bacon drippings or stir in a sprinkle of smoked paprika.
- To scale down, halve every ingredient and use a smaller saucepan; doubling fits in most 6-quart pots.
Storage & Make-Ahead Guide
This soup can sit at room temperature for up to 2 hours before storing. Cool it quickly by dividing into shallow containers. Refrigerate for up to 4 days or freeze for 2 months. When reheating, bring to a gentle boil, stirring in a splash of broth if the mixture has thickened. Always heat to at least 165°F for safe consumption—storage testing note: I found adding extra broth keeps the texture lively after chilling.
Serving Suggestions
Pair your bowl of Steak and Potato Soup with a crisp green salad tossed in lemon vinaigrette or cradle it in crusty bread bowls. A sprinkle of chopped chives or shredded cheddar on top adds color and a fresh bite. For an indulgent touch, ladle it over roasted mushrooms.
Frequently Asked Questions
- Can I use a different cut of beef for this soup? Yes—while flank steak browns quickly, sirloin or skirt steak can be substituted; adjust cooking time until pieces are crisped.
- How can I make this soup thinner? Simply add more beef broth a splash at a time until you reach your desired consistency.
- What’s the best way to reheat leftover soup? Warm it slowly over medium heat, stirring occasionally and adding a bit of stock if needed, until it reaches 165°F.
- Can I prep this recipe ahead of time? Absolutely—sear the steak and chop veggies a day ahead, store separately, then combine and simmer when you’re ready.
- Is it okay to freeze cream-based soups? Freezing is fine, though the texture may change slightly. Stir well while reheating to blend any separation.
- What variations can I try? Swap heavy cream for coconut milk for a dairy-free option, or stir in cooked bacon crumbles for extra smokiness.
Final Thoughts
After all my trials, this Steak and Potato Soup remains my weekend favorite for quiet nights in. The way the creamy broth hugs each piece of tender steak takes me back to those kitchen experiments—minus the smoke alarms. Give it a whirl and let me know how yours turned out in the comments below!
More Recipes You’ll Love
- Simple Potato Soup – a lighter spin on creamy potato-based comfort
- Cheesy Hamburger Potato Soup – brings a sharp cheddar twist to beef and spuds
- Crockpot Steak Bites – tender steak in a savory sauce, perfect for contrasting textures
- Beef Stew – rich, slow-simmered beef and vegetables for another hearty bowl
Creamy Steak Potato Soup
Ingredients
For the Beef and Vegetables
- 1 tablespoon olive oil
- 1 pound flank steak cut into 1-inch cubes
- salt and pepper to taste
- 4 tablespoons unsalted butter
- 0.5 onion diced
- 2 cloves garlic minced
For the Broth and Roux
- 0.25 cup all-purpose flour
- 4 cups beef broth
- 2 cups Yukon Gold potatoes peeled and diced
- 1 teaspoon Worcestershire sauce
- 1 cup heavy cream
Instructions
For the Beef and Vegetables
- Heat olive oil in a large pot over medium-high heat. Season flank steak with salt and pepper. Add steak and brown on all sides, about 4–5 minutes.1 tablespoon olive oil, 1 pound flank steak, salt and pepper
- Transfer the browned steak to a plate.
- Reduce heat to medium. Add unsalted butter and diced onion. Cook until onions are translucent, about 3 minutes. Add minced garlic and cook until fragrant, about 30 seconds.4 tablespoons unsalted butter, 0.5 onion, 2 cloves garlic
For the Broth and Roux
- Sprinkle flour over the vegetables, stirring constantly to form a light roux. Cook for 1 minute.
- Slowly whisk in beef broth, scraping up browned bits. Stir in diced potatoes and Worcestershire sauce. Bring to a boil.0.25 cup all-purpose flour, 4 cups beef broth, 2 cups Yukon Gold potatoes
- Reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.4 cups beef broth
- Return the reserved steak to the pot and stir in heavy cream. Simmer for another 5 minutes until heated through and slightly thickened.1 pound flank steak, 1 teaspoon Worcestershire sauce
- Taste and adjust salt and pepper as needed before serving.salt and pepper