Creamy Steak and Potato Soup Recipe

This Creamy Steak and Potato Soup is pure comfort in a bowl—imagine tender bites of steak, buttery potatoes, and a rich, velvety broth brimming with cheddar cheese. It’s hearty enough to be a meal on its own, yet elegant enough for a special gathering. Whether you’re after a cozy weeknight dinner or want to impress with a stunning homemade soup, this recipe makes it delightfully easy to indulge in a steakhouse-inspired creamy soup night at home.

Ingredients You’ll Need

Ingredients You’ll Need

This list might look classic, but that’s the magic: each ingredient in Creamy Steak and Potato Soup offers something essential, from the deep savoriness of the steak to the creamy luxury of cheese and cream. Gather these simple items and you’re halfway to a soul-warming meal!

• Extra virgin olive oil: Helps sear the steak and build a flavorful base for your soup.
• Beef (tenderloin, ribeye, flank, or strip steak, cut into bite-sized pieces): Pick a tender cut for melt-in-your-mouth bites—leftover steak works too!
• Salt and pepper: The classic seasoning duo for bringing out the very best in your steak and soup base.
• Onion (finely diced): Provides a subtle sweetness and depth that forms the backbone of the broth.
• Garlic (minced): A must for savory, aromatic flavor that makes the house smell irresistible.
• Beef stock: Acts as the rich, savory liquid foundation for the soup.
• Potatoes (cut into 1-inch cubes): Creamy Yukon Gold or sturdy Russets soak up all the soup’s flavor and become beautifully tender.
• Butter: Adds a decadent richness when making the roux (the creamy thickener).
• All-purpose flour: Paired with butter, it thickens the soup to the perfect, luscious consistency.
• Milk: Gives a lovely creaminess to the soup without making it too heavy.
• Heavy cream: Takes the soup’s texture to luxurious, silky new heights.
• White cheddar cheese (shredded): Melts right in, adding a tangy, cheesy depth that sets this soup apart.
• Green onions (sliced, optional garnish): Offers freshness, color, and a finishing touch with a bit of zest.

How to Make Creamy Steak and Potato Soup

Step 1: Sear the Steak

Heat the olive oil in a large pot or Dutch oven over medium heat. While it’s warming, season your steak generously with salt and pepper. Once the oil shimmers, add the steak and let it sear, stirring occasionally for about 6-7 minutes. The surface should turn golden brown and fragrant. This step is not just about cooking the beef—it’s about infusing the soup with savory depth from the very start.

Step 2: Set the Steak Aside, Save the Goodness

Use a slotted spoon to remove the steak, placing it in a bowl or on a plate. Whatever you do, don’t wipe out the pot! All those browned bits and extra juices left behind are pure flavor gold—they’ll add incredible umami to your soup as you build the base.

Step 3: Sauté Onion and Garlic

Add the chopped onion and minced garlic straight into the pot with the steak’s flavorful juices. Sauté for 2-3 minutes over medium heat, stirring until the onions become soft and translucent. The kitchen will start smelling downright amazing at this point!

Step 4: Simmer Potatoes in Broth

Pour in the beef stock and gently add the potatoes. Turn up the heat to high and bring it all to a lively boil. Reduce to a simmer, scooping off any foam if needed, and cook for 10-12 minutes. The potatoes should be just fork-tender—richly flavored from their bath in beefy broth.

Step 5: Make a Creamy Roux Mixture

While the potatoes cook, start a separate pot (or saucepan) over medium heat and melt the butter. Sprinkle in the flour, then whisk steadily for a minute or two, until the mixture is smooth, bubbly, and lightly golden. This classic roux gives Creamy Steak and Potato Soup its signature silkiness.

Step 6: Whisk in the Milk

Slowly pour the milk into your butter-flour mixture, whisking until it’s smooth and there are no stubborn lumps. Warm the mixture through but don’t let it boil—this creates the ultra-creamy base that gives this soup its signature body.

Step 7: Combine and Thicken the Soup

Once your potatoes are fork-tender, pour the hot milk-roux mixture into the main soup pot. Stir it all together over medium-low heat and watch as the broth magically thickens within 3-4 minutes. It should coat the back of a spoon—rich, pale, and irresistible.

Step 8: Return Steak, Add Cream

Add the cooked steak back into the thickened soup along with the heavy cream. Stir to combine, then warm everything gently for another 2-3 minutes. This is where all the components meld into one ultra-comforting bowl of Creamy Steak and Potato Soup.

Step 9: Finish with Cheese

Remove your pot from the heat and quickly stir in the shredded white cheddar cheese. The cheese should melt quickly, turning the soup perfectly smooth, glossy, and packed with flavor. Taste, then adjust the seasoning with more salt and pepper if needed.

Step 10: Serve and Garnish

Ladle your Creamy Steak and Potato Soup into bowls while it’s piping hot. Top each serving with extra cheese and a sprinkle of sliced green onions for vibrant color and a fresh flavor pop.

How to Serve Creamy Steak and Potato Soup

Garnishes

Garnishing is half the fun with Creamy Steak and Potato Soup! Go classic with a shower of more shredded white cheddar and a few bright-green scallion slices. Cracked black pepper or a pinch of smoked paprika adds depth. For an extra treat, crumble crispy bacon or a sprinkle of fresh herbs—think thyme or parsley—over the top.

Side Dishes

This soup is hearty enough to stand alone, but a crusty baguette or soft dinner rolls are made for dunking in that cheesy, creamy broth. A crisp green salad with a tangy vinaigrette balances all that richness, while roasted or steamed green beans or broccoli are excellent for rounding out the meal.

Creative Ways to Present

Try serving Creamy Steak and Potato Soup in small bread bowls for a wow-worthy presentation—perfect for parties or chilly evenings in. You can also offer an interactive “toppings bar” so everyone adds their own cheese, scallions, herbs, or crispy elements. For a stunning dinner starter, ladle into espresso cups for creamy soup “shooters” with a sprinkle of finishing salt.

Make Ahead and Storage

Storing Leftovers

Cooled leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. As with most creamy soups, the flavors deepen overnight—just shake or stir well before reheating for best texture.

Freezing

If you want to freeze Creamy Steak and Potato Soup, let it cool completely, then portion into freezer-safe containers (leaving a bit of space for expansion). Due to the milk and cheese, the texture may change slightly upon thawing, but it’ll still be delicious. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat soup on the stovetop over low heat, stirring frequently to prevent the dairy from separating. If the soup thickens up too much in storage, just add a splash of extra milk or broth as you heat it until you reach your desired consistency.

FAQs

Can I use leftover steak for this soup?

Absolutely! Creamy Steak and Potato Soup is the perfect way to give last night’s steak a delicious second act. Just cut it into bite-sized pieces and add it when instructed, warming through gently so it stays tender.

What’s the best potato variety for this recipe?

Yukon Gold potatoes are my top pick for their creamy texture and buttery flavor, but Russet potatoes work well if you prefer a fluffier, softer bite in your soup. Feel free to experiment or use what you already have in your pantry.

Can I make Creamy Steak and Potato Soup gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend when making your roux. Everything else in the recipe should already be naturally gluten-free—just double-check all packaged ingredients to be sure.

Is there a lighter version of this soup?

For a lighter take, you can use half-and-half in place of heavy cream, cut back slightly on the cheese, or use low-fat milk. Keep in mind the soup will be a bit less rich, but still comforting and tasty!

Can I use a slow cooker or Instant Pot?

While the classic stovetop is fastest, you can adapt this recipe for both. For a slow cooker, combine browned steak, sautéed onions and garlic, potatoes, and broth, and cook on low for 3-4 hours until potatoes are tender—then add the cream, milk mixture, and cheese at the end. For an Instant Pot, use the sauté function, then pressure cook for about 8 minutes before finishing with the dairy and cheese on “keep warm.”

Final Thoughts

If you’re craving a meal that blends comfort and decadence in equal measure, Creamy Steak and Potato Soup is going to be your new favorite. Give this recipe a try the next time you want to wrap yourself and your loved ones in a cozy, flavor-filled hug—you just might find yourself making it on repeat all winter long!

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