Creamy Steak Potato Soup
A hearty one-pot soup with tender steak, Yukon Gold potatoes, and a creamy roux-thickened beef broth.
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
Notes
Prep Testing: Soaking diced potatoes in cold water for 10 minutes prevented starch cloudiness and sticking.
Cooking Testing: Searing steak in batches allowed each piece to develop a crisp crust and deeper flavor.
Storage Testing: When reheating chilled soup, stirring in extra beef broth restored the original silky texture.