Easy One-Pot Steak and Potato Soup – A Hearty Weeknight Comfort

Introduction

There’s something timeless and soul-soothing about a bowl of steak and potato soup. This easy one-pot version captures all the comfort of a slow-cooked stew, but in a fraction of the time—perfect for busy weeknights or chilly evenings.

Made with tender bites of steak, soft Yukon gold potatoes, aromatic herbs, and a savory beef broth, this soup delivers the flavor of a classic steak dinner in cozy, spoonable form. One pot means minimal cleanup, and the leftovers are even better the next day.

This recipe brings together simplicity, warmth, and deeply satisfying flavors in every bite. Whether you’re feeding a hungry family or prepping meals ahead, this hearty soup is a winner.

Ingredients Overview

Let’s break down what makes this one-pot steak and potato soup rich, flavorful, and filling.

Main Ingredients:

Steak:
Choose a well-marbled cut like sirloin, chuck, or ribeye. Sirloin is a great balance of lean and tender, while chuck gets ultra soft when simmered.
Potatoes:
Yukon golds are ideal for their buttery texture and ability to hold shape. Russets will break down more and make the broth creamier.
Beef broth or stock:
Go for low-sodium broth so you can control the salt level. A rich, homemade or bone broth adds depth and body.
Onion, garlic, and celery:
This trio forms the base flavor and adds aromatic depth. Sautéing them brings out sweetness and savoriness.
Carrots:
Their natural sweetness balances the savory broth and adds color and nutrition.
Tomato paste:
Just a spoonful deepens the umami and gives the soup a richer color.
Worcestershire sauce:
A small amount enhances the beefy flavor and brings subtle complexity.
Herbs:
Bay leaf, thyme, and parsley round out the flavor. Use fresh if you have it, dried if you don’t.

Optional Add-Ins:

Peas or green beans for color and texture
Mushrooms for earthiness
Red pepper flakes for a hint of heat

Substitutions:

Swap beef for ground beef or stew meat if that’s what you have.
Use sweet potatoes for a different nutritional profile and flavor.
Add a splash of cream or milk at the end for a creamier finish.

Step-by-Step Instructions

1. Brown the Steak

Cut steak into ½ to 1-inch cubes. Pat dry and season with salt and pepper. In a large Dutch oven or soup pot, heat a tablespoon of olive oil over medium-high heat.

Sear steak pieces in batches for 2–3 minutes until browned on all sides.
Remove and set aside on a plate. Don’t overcrowd the pan—this helps develop a rich, beefy fond (the golden bits at the bottom).

2. Sauté the Aromatics

In the same pot, add a bit more oil if needed. Sauté chopped onion, garlic, celery, and carrots over medium heat for 5–7 minutes until softened and fragrant.

Stir in tomato paste and cook for 1–2 minutes to caramelize slightly.
Add Worcestershire sauce and stir to deglaze the pot.

3. Add Broth, Potatoes, and Herbs

Pour in the beef broth, scraping the bottom to release all the flavorful browned bits.

Add cubed potatoes, bay leaf, thyme, and the browned steak (with juices).
Bring to a boil, then reduce heat to a gentle simmer.

4. Simmer Until Tender

Cover and simmer for 25–30 minutes until the potatoes are fork-tender and the steak is cooked through but still juicy.

Taste and adjust seasoning with salt and pepper.
If you like a thicker soup, mash a few potato chunks with a spoon and stir.

5. Finish and Serve

Remove bay leaf. Stir in chopped parsley or a splash of cream if desired.

Ladle into bowls and serve hot with crusty bread, cornbread, or a simple salad.

Tips, Variations & Substitutions

Cooking Tips

Searing the meat first is key to adding deep flavor. Don’t skip this step.
Cut vegetables evenly to ensure even cooking.
For added richness, stir in a pat of butter before serving.

Flavor Variations

Smoky twist: Add smoked paprika or fire-roasted tomatoes.
Creamy version: Add ½ cup heavy cream or half-and-half at the end.
Spicy version: Add a pinch of cayenne or a diced jalapeño.

Protein & Ingredient Swaps

Use ground beef for a quicker version—just brown and proceed.
Add white beans or lentils for extra fiber and plant-based protein.
For a keto version, swap potatoes for cauliflower chunks.

Serving Ideas & Occasions

This steak and potato soup is ideal for:

Hearty family dinners after a long day
Meal prep for the week—it reheats beautifully
Snowy nights or rainy weekends, served with warm bread
A rustic starter for casual dinner parties

Pair it with:

Cheddar biscuits or sourdough bread
Simple green salad with vinaigrette
Roasted Brussels sprouts or sautéed greens

Nutritional & Health Notes

This one-pot soup provides a balance of:

Protein from steak, supporting muscle recovery and satiety
Complex carbs from potatoes and carrots, offering energy and fiber
Micronutrients like iron, vitamin A, potassium, and vitamin C
Low added fat, depending on your choice of broth and cut of beef

For a lighter version:

Use sirloin or lean chuck
Skim off excess fat before serving
Load up on veggies like green beans or kale for added fiber

Approximate nutrition (per serving, based on 6 servings):

Calories: ~370
Protein: 30–35g
Carbs: 25–30g
Fat: 15–18g

FAQs

Q1: What’s the best cut of steak for soup?

A1: Sirloin, chuck, or stew meat all work well. Sirloin is leaner, while chuck becomes very tender when simmered. Ribeye is more luxurious but fattier.

Q2: Can I make this soup in a slow cooker?

A2: Yes. Brown the steak and aromatics first, then transfer everything to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.

Q3: Can I freeze steak and potato soup?

A3: Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge and reheat gently on the stove.

Q4: Can I make this soup dairy-free?

A4: Yes. The soup is naturally dairy-free unless you add cream or butter at the end. Skip those and use olive oil for sautéing.

Q5: How do I make the broth thicker?

A5: Mash a few of the cooked potatoes into the broth, or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and simmer until thickened.

Q6: How long does it keep in the fridge?

A6: It will keep for 4–5 days in an airtight container. The flavors deepen over time, making it even more delicious the next day.

Q7: Can I add noodles or pasta?

A7: Yes, but add them near the end of cooking to avoid overcooking. Small shapes like ditalini or elbow macaroni work well.