Why You’ll Fall in Love with This Steak and Potato Soup
There’s something undeniably comforting about a bowl of rich, creamy soup on a chilly evening — especially when it’s filled with tender chunks of beef and soft, buttery potatoes. This Steak and Potato Soup is the kind of recipe that warms you from the inside out. It’s thick, flavorful, and deeply satisfying, like a cozy hug in a bowl.
I love how this recipe brings together the richness of seared beef, the creaminess of potatoes, and the subtle sharpness of cheddar cheese. Each spoonful feels indulgent, but still homely — the kind of meal you can enjoy on a quiet Sunday or share with family on a winter night. The aroma alone, with hints of garlic, onion, and slow-simmered beef, fills the kitchen with comfort.
Ingredients You’ll Need for That Perfect Creamy Texture
The secret to this soup’s irresistible flavor is layering — searing the beef first, sautéing the aromatics, and letting everything simmer together until the flavors meld beautifully.
Ingredients:
- 1.5 pounds beef stew meat
- 1 medium yellow onion, diced
- 3 cloves garlic, minced or pressed
- 2 pounds russet potatoes, peeled and diced
- 1 tablespoon all-purpose flour
- 3 cups chicken stock
- 1 cup cheddar cheese, freshly grated or shredded
- ¾ cup heavy cream
The combination of russet potatoes and cream creates that naturally thick, silky broth without needing heavy thickeners. The cheddar adds a touch of sharpness and depth, while the beef makes every bite hearty and full-bodied.
Searing the Steak – The Foundation of Flavor
Start by heating a little oil in a large pot or Dutch oven over medium-high heat. When the oil shimmers, add your beef chunks in batches — don’t overcrowd the pan. This step is key for developing deep, caramelized flavor.
Sear each piece on one or two sides until browned, about 2–3 minutes per side. You’re not cooking them through yet, just building that rich, meaty base. Once seared, remove the steak and set it aside. You’ll notice those browned bits stuck to the bottom of the pot — that’s pure flavor, and we’re going to use them.
Building the Aromatic Base – Onions, Garlic, and Flour
Add the diced onion to the same pot, using a bit more oil if needed. Cook until softened and golden brown — around 5 minutes. As the onions cook, they’ll release a sweetness that complements the beef beautifully.
Next, add the minced garlic and cook for just 30 seconds until fragrant. You’ll smell it immediately — that moment when garlic hits the heat is one of my favorite parts of cooking.
Stir in the flour and cook it with the onions and garlic for about a minute. This helps thicken the soup later while adding a toasty note that balances the creaminess.
Bringing It All Together – Broth, Potatoes, and Beef
Pour in the chicken stock, stirring well to dissolve any flour clumps and to scrape up all those flavorful browned bits from the bottom of the pot. Add the diced potatoes and seared beef back in. Don’t worry if the liquid doesn’t fully cover the potatoes — as they cook, they’ll release moisture and soften into the broth.
Bring the pot to a gentle simmer, then reduce the heat to low. Cover and let it cook until the beef becomes tender and the potatoes are soft — usually about an hour on the stovetop.
If you’re using a Dutch oven, you can transfer it to a 350°F (175°C) oven for 1 to 1.5 hours. The slow, even heat makes the meat incredibly tender while the potatoes soak up all the savory flavors.
Finishing Touches – Cream, Cheese, and That Perfect Texture
When the steak is fork-tender, remove the pot from the heat. Stir in the heavy cream and shredded cheddar cheese until everything is smooth and luscious. You’ll notice the potatoes start to break down naturally, thickening the soup and giving it that creamy, rustic texture.
Taste and season with salt and black pepper as needed. I like to leave the texture slightly chunky — a few potato pieces mixed with the velvety broth make every spoonful interesting.
Let the soup cool slightly before serving; it thickens beautifully as it rests.
How to Serve Steak and Potato Soup
Serve it warm in deep bowls, with a sprinkle of extra cheddar or chopped parsley on top for a pop of color. I love pairing it with a slice of crusty bread or a simple green salad on the side. The bread soaks up every last drop of that creamy broth — trust me, you won’t want to waste any.
If you’re making this for guests, ladle it into rustic bowls and serve with a twist of black pepper and maybe a drizzle of olive oil for a restaurant-style touch.
Tips for Getting the Best Results Every Time
- Use well-marbled beef: It becomes melt-in-your-mouth tender when simmered slowly.
- Don’t rush the sear: The brown crust on the steak adds incredible depth to the flavor.
- Freshly grate your cheese: Pre-shredded cheese can make the soup grainy because of anti-caking agents.
- Adjust the thickness: If you prefer a thinner soup, add a splash more chicken stock or cream. For extra richness, let it simmer uncovered for a few minutes at the end to reduce slightly.
- Make ahead: Like most hearty soups, it tastes even better the next day once the flavors have melded overnight.
Storage and Reheating Tips
This soup stores beautifully. Let it cool completely before transferring it to an airtight container.
- Refrigerate: Up to 3 days.
- Freeze: Up to 2 months (just skip adding the cheese and cream before freezing — stir them in after reheating for the best texture).
- Reheat: Gently on the stovetop over medium heat, adding a splash of stock or milk if it thickens too much.
Your Steak and Potato Soup Questions, Answered
Can I use a different type of potato?
Yes, Yukon Gold or red potatoes work too. They hold their shape better but won’t break down as much for thickening.
Can I use beef broth instead of chicken stock?
Absolutely — it gives a deeper, more robust flavor. I often mix half chicken and half beef stock for balance.
Can I make this in a slow cooker?
Definitely. Sear the beef first, then add everything except the cream and cheese to your slow cooker. Cook on low for 7–8 hours, then stir in the cream and cheese at the end.
What can I add for more flavor?
Try a splash of Worcestershire sauce, a pinch of smoked paprika, or a few fresh thyme sprigs while it simmers.
Can I lighten it up?
Swap the heavy cream for half-and-half or evaporated milk. It won’t be quite as rich, but still delicious.
How do I make it extra cheesy?
Add more cheddar or even mix in mozzarella or Gruyère for a melty, indulgent finish.
Thick, creamy, and brimming with tender beef and buttery potatoes, this Steak and Potato Soup is pure comfort in a bowl. Once you try it, it’ll become one of those recipes you keep coming back to all winter long — the kind that makes you look forward to cozy nights at home.
