Creamy Steak & Potato Soup Recipe
This creamy steak and potato soup is a hearty and comforting dish made with tender cubed steak, diced potatoes, and a rich blend of beef broth and cream. Enhanced with aromatic garlic, onions, and herbs, this soup combines creamy textures and savory flavors perfect for a satisfying meal any time of year.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main 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
- Prepare the Steak: Start by cubing the sirloin or rib-eye steak into bite-sized pieces to ensure even cooking and easy eating in the finished soup.
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and translucent, about 3-4 minutes.
- Brown the Steak: Add the cubed steak to the pot and cook until browned on all sides. This step locks in flavor and adds depth to the soup.
- Add Potatoes and Seasoning: Stir in the diced potatoes, salt, black pepper, paprika, and fresh thyme if using. Mix well to combine all ingredients evenly.
- Pour in Broth and Simmer: Add the 4 cups of beef broth to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and let it cook for about 20-25 minutes or until the potatoes are tender and the steak is cooked through.
- Add Cream and Milk: Stir in the heavy cream and milk to create a creamy texture. Heat the soup gently for another 5 minutes without bringing it back to a full boil to prevent curdling.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls, garnish with fresh chopped parsley, and serve warm for a delicious and comforting meal.
Notes
- For a thicker soup, mash some of the potatoes in the pot before adding the cream and milk.
- You can substitute heavy cream with half-and-half or a dairy-free alternative for a lighter or lactose-free version.
- Fresh thyme is optional but adds a lovely herbal note; dried thyme can be used as a substitute (use about 1 teaspoon).
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Find it online: https://crispcharm.com/creamy-steak-and-potato-soup-recipe/
