There’s something magical about the smell of simmering soup on a chilly evening. I remember being a kid, bundled in a blanket, watching my grandma stir a giant pot of something delicious. It was always a hearty soup, full of flavor, and guaranteed to warm you from the inside out. This Creamy Steak and Potato Soup Recipe evokes that same feeling of cozy comfort. It’s a soul-soothing bowl brimming with tender steak, creamy potatoes, and a rich, savory broth that will have you coming back for seconds (and thirds!).
Why You’ll Love This Recipe
This isn’t your average steak and potato soup. This recipe elevates it to a truly special dish. Here’s why it’s a winner:
- Rich & Flavorful Broth: Forget bland! We build a deeply savory broth using clever techniques (more on that later!) that delivers incredible depth.
- Tender Steak: We’re not using tough, chewy meat. This recipe uses a cut ideal for slow cooking, resulting in perfectly tender bites.
- Creamy Texture: The classic creaminess we all crave, but achieved without feeling overly heavy. A touch of cream elevates the whole experience.
- Surprisingly Easy: Despite its restaurant-quality flavor, this soup is surprisingly simple to make. No complicated techniques, just delicious results.
- Crowd-Pleaser: This soup is universally loved! It’s a hit with kids and adults alike.
Ingredients You’ll Need
Let’s get started with the ingredients. Here’s what you’ll need to make a generous batch of this comforting soup (serves 6-8):
- Steak: 2 lbs Beef Chuck Roast, cut into 1-inch cubes (This is key for tenderness!)
- Potatoes: 4 large Russet Potatoes, peeled and cubed
- Onion: 1 large Yellow Onion, chopped
- Carrots: 2 medium Carrots, peeled and chopped
- Celery: 2 stalks Celery, chopped
- Garlic: 4 cloves Garlic, minced
- Beef Broth: 8 cups Good quality beef broth (low sodium is best to control the salt)
- Tomato Paste: 2 tablespoons
- Worcestershire Sauce: 2 tablespoons
- Bay Leaf: 1
- Dried Thyme: 1 teaspoon
- Salt & Black Pepper: To taste (start with 1 tsp salt and ½ tsp pepper)
- Heavy Cream: ½ cup (or to taste – for that luscious creaminess!)
- Olive Oil: 2 tablespoons
- All-Purpose Flour: 2 tablespoons (for thickening)
- Fresh Parsley: Chopped, for garnish (optional)
Let’s Get Cooking: Step-by-Step Instructions
Ready to create a bowl of pure comfort? Follow these simple steps:
1. Sear the Steak (Crucial Flavor!)
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the olive oil.
- Season the steak cubes generously with salt and pepper.
- Working in batches (don’t overcrowd the pot!), sear the steak on all sides until nicely browned. This builds incredible flavor! Remove the browned steak and set aside.
2. Build the Flavor Base – The Mirepoix
- In the same pot, reduce the heat to medium.
- Add the chopped onion, carrots, and celery (this is your mirepoix – the foundation of so much flavor!).
- Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
3. Introduce the Tomato Paste & Flour
- Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. This ‘blooms’ the tomato paste, intensifying its flavor.
- Sprinkle in the flour and cook for 1 minute, stirring to coat the vegetables. This will help thicken the soup.
4. Deglaze & Add Liquids
- Pour in about 1 cup of the beef broth and scrape up any browned bits from the bottom of the pot. Those browned bits are flavor gold!
- Add the remaining beef broth, Worcestershire sauce, bay leaf, and dried thyme.
5. Simmer the Soup
- Return the seared steak to the pot.
- Bring the soup to a simmer.
- Reduce the heat to low, cover, and simmer for at least 2 hours, or until the steak and potatoes are fork-tender. The longer it simmers, the more flavorful it will be. Check occasionally and add more broth if needed.
6. Add the Potatoes
- Add the cubed potatoes to the soup.
- Continue to simmer, covered, for another 20-30 minutes, or until the potatoes are tender.
7. Creamy Finish & Final Touches
- Remove the bay leaf.
- Using an immersion blender (or carefully transferring the soup in batches to a regular blender), partially blend the soup to your desired consistency. I like to leave some chunks of potato and steak for texture.
- Stir in the heavy cream. Taste and adjust seasoning with salt and pepper as needed.
Tips, Variations & Serving Suggestions
Here’s how to take your Creamy Steak and Potato Soup to the next level:
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Herby Goodness: Use fresh rosemary instead of dried thyme for a more vibrant flavor.
- Beer Addition: For an extra layer of richness, add 1 cup of dark beer (like Guinness) along with the beef broth. Let it simmer for about 15 minutes to cook off the alcohol.
- Vegetable Boost: Add other vegetables like peas, corn, or green beans during the last 15 minutes of cooking.
- Garnish Like a Pro: Chopped fresh parsley is a classic. But consider a dollop of sour cream or a sprinkle of crispy bacon bits for extra indulgence!
- Serving Suggestions: Serve with crusty bread, a side salad, or grilled cheese sandwiches for the ultimate comfort meal.
Nutritional Information (Approximate)
Calories per serving: 350-450
Protein: 30-35g
Fat: 20-25g
Carbohydrates: 15-20g
(Please note: Nutritional information is an estimate and will vary depending on ingredients used.)
This Creamy Steak and Potato Soup Recipe is more than just a meal; it’s a warm hug in a bowl. Don’t be intimidated by the simmering time – it’s mostly hands-off! The result is a rich, flavorful soup that’s sure to become a family favorite. So, gather your ingredients, put on some cozy tunes, and get ready to experience the ultimate comfort food. Happy cooking!
