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Make this hearty Steak and Potato Soup, which has tender beef and potatoes in a creamy broth; it just hits the spot.
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Excellent recipe! Will definitely make again and again. Next time will try with mushrooms as others suggested. Thank you!
– mariann
If you love meat and potato recipes, you will love my steak-and-potato soup recipe. It’s a stick-to-your-ribs kind of meal. It is more filling than most soups since it has hearty ingredients.
This is one meal my husband loves taking to work the next day, it reheats so well. It’s a cozy soup that I’m happy to share with you.
How to make Steak and Potato Soup
- Brown the beef quickly for added flavor.
- Let everything slow cook until the meat and potatoes are tender.
- Stir in cream at the end for a rich, hearty soup.
Tips and Variations:
More Veggies: Mushrooms and carrots are great additions to the soup, add them at the beginning of the cooking time.
Milk Swap: If you do not have heavy cream on hand, you can use whole milk and still get great flavor.
Cheddar: Make it steak and cheddar potato soup by adding 2 cups of shredded cheese with the cream (from the block, not pre-shredded).
Skip Browning: If you are short on time, you can skip browning the meat. It won’t make much difference.
How to Serve Steak and Potato Soup
Toppings: This soup is just perfect as is, but if you want to top it with something try parmesan cheese, saltine crackers and freshly ground black pepper.
Sides: Garlic bread is a great choice, or you can try my slow cooker cornbread or slow cooker focaccia bread.
Can this soup be thickened?
If you prefer a thicker soup, mix 2 Tablespoons of cornstarch with 2 Tablespoons of water and stir it in before serving. It should thicken right up.
Steak and Potato Soup Recipe
How to Video
Ingredients
- 1 ½ lbs. beef stew meat or sirloin cut into cubes
- 2 tbsp. cooking oil
- 4 small russet potatoes, diced
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tsp. dried thyme
- ½ tsp. garlic powder
- 1 sweet yellow onion, diced
- 32 oz. box beef broth
- 1 cup heavy cream, (WAIT TO ADD UNTIL THE END OF THE COOKING TIME)
Instructions
- In a large skillet set over medium high heat, add the cooking oil. Brown the beef on all sides, but no need to cook through. Add the meat to the slow cooker.
- Add remaining ingredients EXCEPT the cream.
- Cover and cook on low for 8 hours without opening the lid during the cooking time.
- Add the cream and stir.
- Serve and enjoy!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How to Store and Reheat
This soup tastes great the next day! Store in airtight containers and refrigerate for up to 3 days. I don’t recommend freezing soups with dairy or potato because their textures change too much.
More Slow Cooker Soup Recipes
Try this classic recipe Slow Cooker Ham and Potato Soup which we make when we have leftover ham. This Slow Cooker Baked Potato Soup tastes as good as a restaurant.
This tangy Dill Pickle Soup is a fun recipe to try! Your guests will thank you. Just like Olive Garden, this copycat Slow Cooker Zuppa Toscana is one we make ALL the time.
This newer recipe for Crack Potato Soup has ranch, bacon, cream and cheese; that combination makes it addicting! Another Italian classic we make is Slow Cooker Minestrone.
Excellent recipe! Will definitely make again and again. Next time will try with mushrooms as others suggested. Thank you!
I added mushrooms per recommendation of another poster. I also utilized venison and homemade venison broth. My daughter stated it reminded her of beef stroganoff instead of noodles there was potatoes. She preferred this! High compliments from here. Definitely a keeper.
I’m on the WWatcher’s program. What could I possibly substitute for the “heavy cream”?
I call that a stew
You say brown meat in a skillet but don’t mention transferring it to a slow cooker I assume you transfer it before adding the other ingredients
I fixed it, thank you!
Hey there! Can I use whole milk instead of the heavy cream? Excited to try this!
I don’t see why not!
Very good
Made today and added fresh mushrooms