How can I make this Steak and Potato Soup thicker?

To make the soup thicker, mash a few potatoes right in the pot, let it simmer uncovered for several minutes to reduce the liquid, or stir in extra cheddar cheese for a creamier texture.

Can I use a different cut of beef?

Yes. Sirloin works well for quicker cooking and tenderness, while chuck roast gives that classic slow-cooked flavor. You can even use leftover steak by adding it near the end so it doesn’t overcook. For another rich beef dish, try the Beef and Barley Stew Recipe .

Can I make this soup ahead of time?

Yes, and it actually tastes even better the next day. Store it in the refrigerator for up to four days, then reheat it gently on the stove, adding a little milk or broth if needed.

Does this soup freeze well?

Yes, Steak and Potato Soup freezes beautifully. Let it cool completely before freezing, then thaw overnight in the refrigerator and reheat slowly on the stove.

Can I make this recipe dairy-free?

Absolutely. Use full-fat coconut milk or oat milk instead of cream, and swap the cheese for a dairy-free version or omit it entirely. The potatoes still create a naturally creamy texture.

What potatoes work best for Steak and Potato Soup?

Russet potatoes are ideal because they break down and naturally thicken the soup. Yukon Golds also work well if you prefer a buttery flavor and slightly firmer texture. Red potatoes are too waxy for this recipe.

Steak and Potato Soup Ultimate Cozy Dinner Idea

Description

This one-pot creamy steak and potato soup is rustic, filling, and packed with comforting flavor — perfect for cozy evenings.

Ingredients

Scale

1.5 pounds beef stew meat (or sirloin), diced into chunks
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 shredded
¾ cup heavy cream
Salt and pepper to taste
Olive oil for searing

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Instructions

Prep all ingredients: dice onion and potatoes, mince garlic.
In a large pot or Dutch oven, heat olive oil over medium-high. Sear beef chunks on 1–2 sides for browning. Remove and set aside.
In the same pot, sauté onion until golden. Add garlic and cook for 30 seconds.
Sprinkle in flour and stir to coat. Slowly add chicken stock while stirring.
Return beef and add potatoes. Bring to a simmer, cover, and cook on low for 1 hour or until beef is tender.
Remove from heat and stir in cream and cheddar. Let potatoes break down for a naturally creamy texture. Season to taste.

Notes

For extra depth, add a splash of Worcestershire sauce or a pinch of smoked paprika. Let the soup rest before serving for deeper flavor.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 490
Sugar: 3g
Sodium: 720mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 32g
Cholesterol: 110mg