Introduction

This creamy steak and potato soup is a comforting, hearty dish perfect for chilly days. Tender chunks of steak and soft potatoes swim in a rich, flavorful broth made creamy with milk and heavy cream. It’s simple to prepare but impressive in taste.

Two white bowls sit on a white marbled surface, each filled with creamy soup. The soup has a thick, light tan base with visible chunks of dark brown meat and cream-colored potato pieces. Thin slices of green onion are scattered on top, adding bright green accents. The texture of the soup looks smooth with soft chunks integrated evenly. A white cloth is partially visible near one bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb steak (sirloin or rib-eye), cubed
4 medium potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup heavy cream
1/2 cup milk
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon fresh thyme (optional)
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Heat a large pot over medium-high heat and add the butter. Once melted, add the cubed steak and cook until browned on all sides. Remove the steak from the pot and set aside.
Step 2: In the same pot, add the chopped onions and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Step 3: Add the diced potatoes, beef broth, salt, pepper, and paprika to the pot. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Step 4: Return the cooked steak to the pot. Stir in the heavy cream and milk, combining everything well. Let the soup simmer for another 5-7 minutes to heat through and thicken slightly.
Step 5: Taste the soup and adjust seasoning as needed, adding more salt, pepper, or paprika to your preference.
Step 6: Serve the soup hot, garnished with chopped fresh parsley and a sprinkle of fresh thyme if desired.

Tips & Variations

For a richer flavor, sear the steak in batches to avoid overcrowding the pan, ensuring a better brown crust.
Substitute heavy cream with half-and-half for a lighter soup, or use plant-based milk for a dairy-free version.
Add chopped carrots or celery with the onions for extra vegetables and sweetness.
Use fresh thyme for garnishing or stir it in earlier for more infused aroma.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with creamy soup showing several layers including white, soft potato chunks with a slightly translucent texture, scattered dark brown beef pieces with a tender, slightly fibrous look, all mixed in a smooth beige broth that has a glossy, rich surface. On top, bright green thinly sliced scallions add fresh color and contrast sitting gently across the soup. The white bowl rests on a white marbled surface with a blurred silver spoon in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this soup?

Yes, you can use other tender cuts like rib-eye or strip steak. Avoid tougher cuts unless you plan to cook the soup longer to tenderize the meat.

How can I make the soup thicker?

To thicken the soup, simmer it a bit longer uncovered to reduce the liquid. You can also mash some of the cooked potatoes against the side of the pot and stir them back in for a creamier texture.