Steak and Potato Soup
Steak and potato soup turns simple sirloin and russet potatoes into a creamy, cheesy bowl that tastes rich without stretching your grocery bill.
This recipe gives you tender bites of beef, soft potatoes, savory broth, and a smooth cheddar finish. It is hearty enough for dinner, simple enough for a weeknight, and made with easy ingredients from the grocery store.
Why You’ll Love This Recipe
- Big steakhouse flavor in one cozy pot.
- Creamy potatoes and melted cheddar make the broth rich and satisfying.
- Searing the steak first adds deep flavor without extra work.
- It uses common ingredients and serves 4 with no fancy tools.
Fabian’s Budget & Health Tip: Buy sirloin when it is on sale and cut it yourself. If steak is pricey, use a little less beef and add one extra potato. The soup still feels hearty because the potatoes make the broth thick and filling.
Ingredients (Serves 4)
- 1 1/4 pounds sirloin steak, cut into bite size pieces (565 g)
- 1 1/2 teaspoons kosher salt, divided (9 g)
- 1 teaspoon black pepper, divided (2 g)
- 3 tablespoons butter, divided (42 g)
- 1 medium yellow onion, diced (150 g)
- 3 cloves garlic, minced (9 g)
- 4 cups beef broth (950 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 1 1/2 pounds russet potatoes, peeled and cut into small cubes (680 g)
- 1 teaspoon dried thyme (1 g)
- 1 teaspoon paprika (2 g)
- 3/4 cup heavy cream (180 ml)
- 1 1/2 cups shredded cheddar cheese (170 g)
Step-by-Step Instructions
1. Season and Sear the Steak
Pat the steak pieces dry with a paper towel. Season them with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Melt 1 tablespoon butter in a large soup pot over medium high heat. Add the steak in one even layer. Let it sizzle without moving until the bottoms turn deep brown and the kitchen smells buttery and savory, about 2 minutes. Turn the pieces and sear the other side for 1 to 2 minutes. Transfer the steak to a plate.
2. Sauté the Onion and Garlic
Add the remaining 2 tablespoons butter to the same pot. Stir in the onion and cook for 4 to 5 minutes, until it looks glossy and soft. Add the garlic and cook for 30 seconds, just until it smells sweet and fragrant.
3. Simmer the Potatoes
Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to lift up the browned bits. Stir in the Worcestershire sauce, potatoes, thyme, paprika, remaining salt, and remaining black pepper.
Bring the soup to a gentle boil, then reduce the heat to a steady simmer. Cook for 15 to 18 minutes, until a fork slides into the potatoes with little resistance and the broth smells rich and beefy.
4. Make It Creamy and Cheesy
Lower the heat to medium low. Stir in the heavy cream. Add the cheddar cheese a handful at a time, stirring until each handful melts before adding more. The soup should look smooth and creamy, not foamy or boiling.
5. Return the Steak and Serve
Stir the seared steak and any juices from the plate back into the pot. Heat gently for 2 to 3 minutes, just until the steak is warm and tender. Taste the soup and add more salt or black pepper if needed. Ladle into bowls while the cheese is still silky.
Expert Troubleshooting & FAQs
Why did my steak get tough?
Steak can turn tough if it boils too long. Sear it fast, set it aside, and add it back at the end. You only need to warm it through in the creamy soup.
Can I use a different cut of beef?
Yes. Ribeye, strip steak, or stew meat can work. If you use stew meat, simmer it in the broth before adding the potatoes because it needs more time to become tender.
How do I keep the cheese from clumping?
Lower the heat before adding cheddar. Add it slowly and stir well. Freshly shredded cheddar melts better than bagged cheese because it has fewer anti clumping starches.
Can I make steak and potato soup ahead of time?
Yes, but the texture is best fresh. If making ahead, reheat it gently over low heat and stir often. Do not let it boil, or the cream and cheese may separate.
How can I thicken the soup?
Mash a few potato cubes against the side of the pot and stir them back into the broth. This thickens the soup naturally without flour.
Estimated Nutritional Facts
These numbers are rough estimates per serving.
- Calories: 610
- Protein: 42 g
- Carbs: 34 g
- Fats: 35 g
Steak and Potato Soup
Ingredients
- 1 1/4 pounds sirloin steak, cut into bite size pieces (565 g)
- 1 1/2 teaspoons kosher salt, divided (9 g)
- 1 teaspoon black pepper, divided (2 g)
- 3 tablespoons butter, divided (42 g)
- 1 medium yellow onion, diced (150 g)
- 3 cloves garlic, minced (9 g)
- 4 cups beef broth (950 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 1 1/2 pounds russet potatoes, peeled and cut into small cubes (680 g)
- 1 teaspoon dried thyme (1 g)
- 1 teaspoon paprika (2 g)
- 3/4 cup heavy cream (180 ml)
- 1 1/2 cups shredded cheddar cheese (170 g)
Instructions
- 1. Season and Sear the Steak. Pat the steak pieces dry with a paper towel. Season them with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Melt 1 tablespoon butter in a large soup pot over medium high heat. Add the steak in one even layer. Let it sizzle without moving until the bottoms turn deep brown and the kitchen smells buttery and savory, about 2 minutes. Turn the pieces and sear the other side for 1 to 2 minutes. Transfer the steak to a plate.
- 2. Sauté the Onion and Garlic. Add the remaining 2 tablespoons butter to the same pot. Stir in the onion and cook for 4 to 5 minutes, until it looks glossy and soft. Add the garlic and cook for 30 seconds, just until it smells sweet and fragrant.
- 3. Simmer the Potatoes. Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to lift up the browned bits. Stir in the Worcestershire sauce, potatoes, thyme, paprika, remaining salt, and remaining black pepper. Bring the soup to a gentle boil, then reduce the heat to a steady simmer. Cook for 15 to 18 minutes, until a fork slides into the potatoes with little resistance and the broth smells rich and beefy.
- 4. Make It Creamy and Cheesy. Lower the heat to medium low. Stir in the heavy cream. Add the cheddar cheese a handful at a time, stirring until each handful melts before adding more. The soup should look smooth and creamy, not foamy or boiling.
- 5. Return the Steak and Serve. Stir the seared steak and any juices from the plate back into the pot. Heat gently for 2 to 3 minutes, just until the steak is warm and tender. Taste the soup and add more salt or black pepper if needed. Ladle into bowls while the cheese is still silky.
