Easy Steak & Potato Soup Recipe – Hearty, Rustic Comfort in a Bowl

Introduction

Steak and potatoes are a timeless comfort food pairing — and turning them into a rich, hearty soup is one of the coziest ways to enjoy them. This Easy Steak & Potato Soup is a rustic, filling recipe that brings together tender seared beef, buttery potatoes, and a savory broth infused with herbs, garlic, and onions.

Perfect for chilly nights or lazy Sundays, this soup is simple to prepare but full of layered flavor. The steak is seared for depth, the potatoes melt into a creamy bite, and the slow simmer brings everything together in one soul-warming bowl. It’s the kind of meal you want to curl up with by the fire — satisfying, nourishing, and deeply comforting.

Ingredients Overview

Every ingredient in this soup plays a key role in building flavor and creating texture. Here’s what makes it work:

Steak

• Choose a well-marbled cut like sirloin, chuck eye, or ribeye for the best balance of tenderness and flavor.
• Cut into bite-sized cubes for faster cooking and easier eating.

Tip: Sear the steak first to lock in juices and develop caramelized flavor.

Potatoes

• Yukon Gold or Russet potatoes are ideal — they break down slightly and give the broth a creamy finish.
• Cut them into evenly-sized chunks so they cook at the same rate.

Variation: For a firmer bite, use red potatoes or fingerlings.

Onion, Garlic & Celery

• These aromatics form the base of the broth and provide savory depth.
• Dice finely and sauté until soft and fragrant before adding liquids.

Beef Broth

• A rich low-sodium beef broth gives the soup body and complexity.
• You can also add a splash of red wine or Worcestershire sauce for extra umami.

Carrots

• Add a hint of sweetness and color, balancing the earthiness of the beef and potatoes.
• Slice into coins or dice for even cooking.

Olive Oil or Butter

• Used for searing the steak and sautéing the aromatics.
• Butter adds richness, while olive oil keeps it lighter.

Herbs

• Fresh or dried thyme, rosemary, and bay leaf bring a cozy, woodsy aroma.
• Parsley or chives are great for a fresh finish.

Thickener (Optional)

• A tablespoon of flour or cornstarch slurry can be added if you want a thicker, stew-like soup.
• For a naturally creamy finish, mash some of the cooked potatoes right in the pot.

Step-by-Step Instructions

Making steak and potato soup is easier than you might think. Here’s how to get that perfect bowl of rich, hearty soup:

1. Prep and Sear the Steak

• Pat steak dry and season generously with salt and pepper.
• Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
• Add steak cubes in batches, searing on all sides until browned (about 4–5 minutes total).
• Remove and set aside.

Chef’s Tip: Don’t overcrowd the pan — sear in batches for best caramelization.

2. Sauté Aromatics

• In the same pot, reduce heat to medium and add a bit more oil or butter.
• Sauté diced onion, celery, and carrot until soft and translucent (5–7 minutes).
• Add minced garlic and cook for 30 seconds more.

3. Deglaze the Pot

• Pour in a splash of broth or dry red wine, scraping up browned bits from the bottom. This adds extra flavor to the broth.

4. Simmer the Soup

• Add the remaining broth, potatoes, herbs, bay leaf, and seared steak back into the pot.
• Bring to a simmer, then reduce heat to low.
• Cover and cook for 20–25 minutes, or until potatoes are tender and steak is cooked through.

Optional: For a thicker soup, mash some potatoes in the pot or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

5. Taste and Finish

• Remove bay leaf and any tough herb stems.
• Taste and adjust seasoning with salt, pepper, and a dash of Worcestershire if desired.
• Stir in chopped parsley or chives for brightness.

Tips, Variations & Substitutions

Tips

• Brown the steak well for maximum flavor — don’t skip this step.
• Dice vegetables evenly to ensure consistent cooking.
• Make it ahead — the flavors deepen after resting overnight.

Variations

• Creamy Version: Stir in a splash of heavy cream or sour cream just before serving.
• Vegetable Boost: Add peas, spinach, or green beans in the last 5 minutes.
• Cheesy Twist: Top each bowl with shredded cheddar or Parmesan.

Substitutions

• No beef broth? Use vegetable broth and add 1 tablespoon of soy sauce for umami.
• Low-carb? Swap potatoes for cauliflower or turnips.
• Dairy-free? Use olive oil instead of butter, and skip any cream-based finishes.

Serving Ideas & Occasions

This steak and potato soup is a classic comfort meal, perfect for:

• Cold-weather dinners with a slice of crusty bread or warm cornbread.
• Meal prep — it keeps well and gets better with time.
• Casual dinner parties served with a crisp green salad and red wine.

Pair it with:

• Garlic toast or herbed biscuits
• A kale Caesar salad
• A light red wine like Pinot Noir or a hearty ale

Nutritional & Health Notes

This soup is hearty and filling, yet adaptable for healthier lifestyles:

• Protein-rich from steak, keeping you full and satisfied.
• Naturally gluten-free if you skip flour or use a thickener like arrowroot.
• Full of fiber and vitamins from potatoes, carrots, and celery.
• Choose leaner cuts of beef and limit added butter for a lighter version.
• Serve with a side of leafy greens to make it a complete, balanced meal.

Portion control tip: A typical serving is about 1½ cups. It’s very filling, so you won’t need much more.

FAQs

Q1: What cut of steak works best for soup?

A: Sirloin, chuck eye, or ribeye are all excellent choices. Chuck is slightly tougher but becomes tender when simmered. Avoid very lean cuts like filet mignon, which can dry out.

Q2: Can I use leftover steak?

A: Absolutely! Add sliced leftover steak during the last few minutes of cooking so it warms through without becoming tough.

Q3: How do I make this in a slow cooker?

A: Sear the steak first, then add everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add herbs and seasoning near the end for the best flavor.

Q4: Can I freeze steak and potato soup?

A: Yes, but be aware that potatoes may change texture after freezing. Cool completely, store in freezer-safe containers, and thaw overnight before reheating.

Q5: What if my soup is too thin?

A: Simmer uncovered to reduce and thicken, mash a few potatoes into the broth, or add a cornstarch slurry for a quick fix.

Q6: Is this soup gluten-free?

A: Yes, if you skip the flour and use a gluten-free thickener. Always check your broth label for hidden gluten.

Q7: Can I use ground beef instead?

A: You can! Brown 1 pound of ground beef and continue the recipe as written. The flavor and texture will be different, but still delicious.

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