Winter evenings always bring out my deepest cravings for hearty, soul-warming comfort food. There is nothing quite like a bowl of this creamy steak and potato soup to warm you up from the inside out when the temperatures drop. It reminds me of the robust meals my grandfather used to cook after long days working outside in the cold wind.
He believed that food should stick to your ribs and keep you full for hours, a philosophy I still cherish today. I have carried that mindset into my own kitchen at Cook Reel, sharing recipes that feel like a warm hug. This particular soup captures that nostalgia perfectly with every savory spoonful.
The magic lies in how the ingredients transform into something greater than the sum of their parts. You get the elegance of a seared steak dinner combined with the cozy familiarity of a loaded baked potato. It is the kind of meal that makes you want to curl up on the couch and relax.
Cooking this dish also fills the house with an incredible aroma of searing beef and simmering vegetables. It is an approachable recipe that looks impressive but comes together with simple pantry staples. I promise it will become a regular in your dinner rotation.
Why you’ll love this creamy steak and potato soup
- It delivers all the satisfaction of a steakhouse dinner without the high price tag or the need for a reservation.
- You can make this creamy steak and potato soup in just one pot, which makes cleaning up after dinner a breeze.
- The combination of tender sirloin cubes and soft, melting potatoes creates an incredible texture contrast in every bite.
- It is a fantastic way to stretch a smaller amount of steak into a filling meal that feeds the whole family.
- The recipe is highly customizable, allowing you to adjust the thickness and cheesiness to suit your personal preference.
- It freezes surprisingly well if you hold back the dairy, making it an excellent option for meal prepping ahead of time.
Ingredients
- 1 lb sirloin steak, cut into bite-sized cubes
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 4 large russet potatoes, peeled and cubed (1-inch pieces)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- Fresh chives, chopped (for garnish)
Directions
Step 1
Creamy steak and potato soup makes every moment feel sunny. Start by preparing your cooking vessel, which should be a large Dutch oven or a heavy-bottomed pot that retains heat well. Heat one tablespoon of olive oil over medium-high heat until it shimmers. Season your steak cubes generously with salt and pepper, then sear them in batches; this ensures they brown properly rather than steaming, locking in that savory beef flavor.
Step 2
Once the steak is browned on the outside but not fully cooked through, remove it from the pot and set it aside on a plate. Reduce the heat to medium and add the remaining tablespoon of olive oil along with the butter to the same pot. Toss in the diced onion, carrots, and celery, stirring them into the fat.
Step 3
Sauté the vegetables for about 5 to 6 minutes until they begin to soften and become aromatic. As you stir, use your spoon to scrape up the “fond”—those browned bits stuck to the bottom of the pot from the steak—as this adds immense depth to the soup. Stir in the minced garlic and cook for just another minute until it becomes fragrant.
Step 4
Sprinkle the flour evenly over the sautéed vegetables and stir constantly for 1 to 2 minutes. This step creates a roux that will thicken the soup later, and cooking it briefly removes the raw flour taste. The mixture should look slightly pasty and coat the vegetables well.
Step 5
Gradually whisk in the beef broth, pouring slowly to ensure there are no lumps of flour remaining in the liquid. Add the cubed potatoes, dried thyme, and smoked paprika to the pot. Bring the entire mixture to a gentle simmer, watching to make sure it doesn’t boil over.
Step 6
Cover the pot and let it cook for 15 to 20 minutes, checking occasionally. You want the potatoes to be fork-tender but not completely falling apart. Once they are ready, use a potato masher to lightly mash some of the potatoes directly in the pot; this releases starch to thicken the soup naturally while leaving plenty of chunks for texture.
Step 7
Reduce the heat to low to prepare for the dairy ingredients. Stir in the heavy cream and shredded cheddar cheese, mixing continuously until the cheese is melted and the soup is smooth and velvety. It is crucial not to let the soup boil once the dairy is added, as high heat can cause the cream and cheese to curdle or separate.
Step 8
Return the seared steak cubes and any juices that have accumulated on the plate back into the pot. Simmer gently for just 2 to 3 minutes, which is enough time to heat the steak through and finish cooking it to tenderness. Taste the soup and adjust the seasoning with more salt and pepper if needed.
Step 9
Ladle the hot soup into deep bowls. Garnish generously with fresh chopped chives for a pop of color and a mild onion bite. Serve immediately while it is steaming hot for the best flavor experience.
Variations, pairings, and serving ideas
Variations
You can easily switch up the flavor profile by using different types of cheese. While sharp cheddar provides a classic taste, try using Gruyère for a nuttier, more sophisticated flavor that pairs beautifully with the beef. Alternatively, a smoked gouda can enhance the smoked paprika and give the soup a campfire-like warmth.
If you want to increase the vegetable content, this soup is very forgiving. Stirring in frozen peas or corn during the last few minutes of cooking adds sweetness and color. You could also wilt in some chopped kale or spinach right before serving for a nutrient boost that doesn’t compromise the comfort food factor.
For those who prefer a different protein, ground beef can be used instead of steak for a “cheeseburger” style soup. Simply brown the ground beef fully in the first step and drain the excess fat before proceeding. You can also use leftover roast beef, adding it at the very end just to warm it through so it doesn’t become tough.
Pairings
This rich and creamy steak and potato soup calls for crusty bread to soak up every drop of the broth. A baguette, sourdough slices, or warm garlic bread are excellent choices. The crunch of the bread offers a nice contrast to the velvety texture of the soup.
Since the soup is quite heavy and rich, serving it with a crisp green salad is a great idea. A salad with a bright, acidic vinaigrette helps cut through the richness of the cream and cheese. A simple arugula salad with lemon dressing or a classic Caesar salad works wonders here.
Roasted vegetables on the side can also round out the meal if you want something lighter than bread. Roasted broccoli or Brussels sprouts tossed with a little olive oil and sea salt complement the cheesy broth perfectly. The char from roasting echoes the seared flavor of the steak.
Serving ideas
For a truly impressive presentation, serve this soup in hollowed-out sourdough bread bowls. This turns the meal into a fun, edible experience that is perfect for game days or cozy weekends. Just be sure to save the scooped-out bread for dipping.
Create a “topping bar” so your family or guests can customize their own bowls. Set out small bowls of extra shredded cheese, sour cream, chives, and perhaps some crispy fried onions. This adds an interactive element to dinner and ensures everyone gets exactly what they like.
If you are serving this for a dinner party, a drizzle of high-quality olive oil or truffle oil on top adds a gourmet touch. A pinch of fresh microgreens alongside the chives can also elevate the look. These small details make a home-cooked soup feel like restaurant-quality fare.
Storage and make-ahead tips
Storage
Leftovers of this soup can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often meld and improve overnight, making it even better the next day. However, because of the potatoes and starch, the soup will likely thicken significantly as it cools.
When reheating, do so gently over low heat on the stove, stirring frequently. You may need to add a splash of beef broth or milk to loosen the consistency back to its original state. Avoid microwaving on high power, as this can cause the dairy to separate and the steak to become rubbery.
Freezing this soup requires a slight modification to the original recipe. If you plan to freeze it, prepare the soup up to the point before adding the cream and cheese. Freeze the broth, vegetable, and meat base; when you are ready to eat, thaw it, heat it up, and then stir in the fresh cream and cheese.
Make-ahead
To get a head start on this recipe, you can chop all your vegetables—onions, carrots, celery, and garlic—a day in advance. Store them in sealed containers in the fridge so they are ready to toss into the pot. This dramatically cuts down on the prep time when you are ready to cook.
You can also sear the steak cubes earlier in the day and keep them refrigerated until needed. Just be aware that cold steak will lower the temperature of the soup when added back in, so you might need an extra minute of simmering. This is helpful if you are trying to minimize active cooking time during the evening rush.
If you are meal prepping for the week, you can make the entire soup base without the dairy. Store it in portion-sized containers. When you reheat a bowl for lunch, simply stir in a splash of cream and a handful of cheese right after heating for the freshest taste.
Common mistakes when making Creamy Steak and Potato Soup
- Boiling the soup after adding the heavy cream and cheese is a major error that can cause the dairy to curdle and create a grainy texture.
- Overcooking the steak cubes during the initial sear will result in tough, chewy meat; remember they will continue to cook when returned to the hot broth.
- Cutting the potatoes into uneven sizes can lead to some pieces being mushy while others are still hard; try to keep them uniform at about one inch.
- Adding the flour to the vegetables and not cooking it for a minute results in a raw flour taste that permeates the entire dish.
- Using waxy potatoes like red potatoes instead of starchy russets will result in a broth that lacks the desired thickness and creamy mouthfeel.
Final notes
This recipe is truly a labor of love that pays off with every comforting bite. It bridges the gap between a rustic stew and a refined soup, making it appropriate for everything from Tuesday night dinner to Sunday company. I hope it brings as much warmth to your table as it does to mine.
Don’t be afraid to experiment with the seasonings to make this creamy steak and potato soup your own. Cooking is all about adjusting to your taste, so add more pepper if you like spice or more cheese if you love indulgence. The most important part is enjoying the process of creating something delicious.
If you try this recipe, I would love to hear how it turned out for you. Whether you stuck to the script or added your own twist, sharing food experiences is what makes cooking so special. Enjoy your bowl of comfort!
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Creamy Steak and Potato Soup
This hearty soup combines tender bites of seared sirloin with soft russet potatoes in a rich, velvety cheddar broth. It is the ultimate comfort food bowl that tastes like a loaded baked potato crossed with a steak dinner.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 1 lb sirloin steak, cut into bite-sized cubes
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 4 large russet potatoes, peeled and cubed (1-inch pieces)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Season the steak cubes with salt and pepper, then sear them in batches until browned on the outside but not fully cooked through. Remove steak from the pot and set aside.
- Reduce heat to medium. Add the remaining olive oil and butter to the same pot. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables soften, scraping up any browned bits (fond) from the bottom of the pot.
- Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Gradually whisk in the beef broth, ensuring there are no lumps. Add the cubed potatoes, dried thyme, and smoked paprika. Bring the mixture to a simmer.
- Cover and cook for 15-20 minutes, or until the potatoes are fork-tender. Once tender, use a potato masher to lightly mash some of the potatoes directly in the pot to thicken the soup naturally, while leaving most chunks intact.
- Reduce heat to low. Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Do not let the soup boil once the dairy is added.
- Return the seared steak and any accumulated juices back into the pot. Simmer gently for 2-3 minutes until the steak is heated through and tender. Taste and adjust salt and pepper.
- Ladle into bowls and garnish generously with fresh chopped chives before serving.
Notes
For an extra savory kick, you can add a splash of balsamic vinegar or soy sauce to the broth. If you plan to freeze this soup, omit the cream and cheese, then add them fresh when reheating, as dairy can separate when frozen. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 4g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg