Steak and Potato Soup
Steak and Potato Soup is a hearty, comforting dish that combines tender pieces of steak with creamy potatoes in a rich, flavorful broth. This soup is the perfect solution for a cold evening or whenever you crave something satisfying and filling.
The combination of beef and potatoes is a classic pairing, and when transformed into a soup, it becomes an indulgent yet comforting meal that the whole family will love. The savory broth, enhanced with herbs, garlic, and a touch of cream, provides a perfect balance of flavors, making each spoonful a warming delight.
What sets this soup apart from other hearty soups is the tender steak, which adds a depth of flavor and richness that elevates the dish.
The potatoes, whether russet or Yukon gold, create a creamy texture and provide a perfect base for the soup, soaking up the delicious broth. It’s a meal that combines the satisfaction of a steak dinner with the comfort of a warm, soul-soothing soup.
Ingredients:
For the Soup Base:
1 lb steak (such as ribeye, sirloin, or flank steak), cut into bite-sized cubes
2 tablespoons olive oil (for searing the steak)
1 medium onion, diced
3 cloves garlic, minced
4 cups beef broth (preferably low-sodium)
4 medium potatoes (Yukon gold or russet), peeled and diced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/2 teaspoon salt (adjust to taste)
1 cup heavy cream
1 tablespoon Worcestershire sauce (optional, for extra depth)
2 tablespoons flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
Optional Garnishes:
Shredded cheddar cheese
Crumbled crispy bacon
Sour cream
Green onions, chopped
How to Make:
Prepare the Steak:
Begin by cutting the steak into small, bite-sized cubes. Season the steak with salt and pepper. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the steak cubes and sear them until browned on all sides, about 4-5 minutes. You may need to do this in batches to avoid overcrowding the pot. Once browned, remove the steak from the pot and set it aside.
Sauté the Vegetables:
In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another minute, until fragrant.
Add Broth and Potatoes:
Pour in the beef broth, scraping the bottom of the pot to release any browned bits left from the steak. Add the diced potatoes, thyme, rosemary, salt, and black pepper. Stir everything together, then bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 25-30 minutes, or until the potatoes are tender and the flavors have melded together.
Thicken the Soup (Optional):
If you prefer a thicker soup, make a slurry by combining 2 tablespoons of flour with 1/4 cup of water in a small bowl. Stir this mixture into the soup and cook for an additional 5-10 minutes, allowing the soup to thicken to your desired consistency. If you prefer a thinner broth, you can skip this step.
Add the Steak and Cream:
Once the potatoes are cooked, return the seared steak to the pot. Stir in the heavy cream and Worcestershire sauce (if using), and simmer for an additional 5 minutes, allowing the steak to heat through and the cream to incorporate into the broth. Taste and adjust the seasoning with more salt and pepper if needed.
Serve:
Ladle the steak and potato soup into bowls. Garnish with fresh parsley, and if desired, add optional toppings such as shredded cheddar cheese, crumbled bacon, a dollop of sour cream, or chopped green onions. Serve immediately with warm bread or crackers for a complete meal.
Chef’s Note:
Steak Selection: For the best flavor and texture, choose a cut of steak that is tender and flavorful, such as ribeye, sirloin, or flank steak. Ribeye is particularly well-suited for this soup due to its marbling, which adds richness to the broth. You can also use leftover steak from a previous meal if you have it on hand, just be sure to add it toward the end to avoid overcooking it.
Creaminess: The heavy cream adds a rich, velvety texture to the soup, but you can substitute it with half-and-half or even whole milk for a lighter version. If you prefer a dairy-free version, you can use coconut cream or a non-dairy milk like almond or oat milk. For an extra creamy soup, you can also mash a portion of the potatoes before adding the steak back in, which will help thicken the broth.
Thickening the Soup: If you’re looking for a thicker soup, using a roux (butter and flour mixture) or a slurry (flour and water) will help. However, if you prefer a thinner soup, you can simply skip this step and enjoy a more broth-based soup.
Additional Flavor Options: Feel free to add extra herbs or seasonings to suit your taste. A splash of red wine or balsamic vinegar can add depth to the broth, while a pinch of smoked paprika can give the soup a subtle smoky flavor. If you like some heat, a pinch of red pepper flakes or a few dashes of hot sauce can be added.
Storage: This soup stores well in the refrigerator for up to 3 days. To reheat, simply warm it gently over low heat on the stovetop. If the soup has thickened too much in the fridge, you can add a bit of additional broth or water to reach your desired consistency. You can also freeze the soup for up to 3 months, but note that the texture of the potatoes may change after freezing.
Nutritional Information (Per Serving):
Calories: 380 kcal
Protein: 25 g
Fat: 18 g
Saturated Fat: 8 g
Carbohydrates: 30 g
Fiber: 4 g
Sugars: 6 g
Cholesterol: 60 mg
Sodium: 600 mg
Potassium: 900 mg
Vitamin A: 50% DV
Vitamin C: 20% DV
Calcium: 6% DV
Iron: 15% DV
Conclusion:
Steak and Potato Soup is a perfect comfort food that combines the savory flavors of tender steak, creamy potatoes, and aromatic herbs in a rich, hearty broth. This soup is versatile, easy to make, and sure to please anyone looking for a filling and satisfying meal. Whether enjoyed on a cold winter night or served as a hearty weeknight dinner, this soup will warm you from the inside out. With its depth of flavor, creamy texture, and hearty ingredients, Steak and Potato Soup is a dish that feels like a comforting hug in a bowl.