Slow Cooker Steak and Potato Soup is hearty and comforting!
This recipe for Slow Cooker Steak and Potato soup is pure comfort food. I had the idea to do steak and potato soup, a stick to your ribs, hearty man meal. I was researching other recipes and most of them looked like standard beef stew, but soupy. I did not go the beef stew route for my recipe. You do not have to use an expensive cut of steak for this recipe, in fact I used a cheap stew meat for this! I had planned add corn to this recipe but after I added the cream at the end, I thought this is perfect as is.
The combination of beef, potatoes, with thyme and garlic for the seasonings made this soup amazing. I add a cup of heavy cream at the end for more decadence. Below is the soup right before I switched it on to cook for 8 hours on low.
And here is the soup after stirring in the heavy cream at the end. Another great recipe for busy days, just stir and serve with bread! I wish I had my bread machine accessible, this is the perfect recipe to have the bread maker going at the same time.
The eight-hour cooking time is just enough time to cook the beef and potatoes perfectly.
Slow Cooker Steak and Potato Soup
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1 1/2 lbs. beef stew meat or sirloin cut into cubes
- 2 tbsp. cooking oil
- 4 small russet potatoes, diced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried thyme
- 1/2 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 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!
I haven’t made this soup yet but I am going to because I am definitely a meat and potato girl! However I have one question… I watched your video and the soup looked very watery. Is there something I could add without changing the flavor? Maybe a corn starch slurry or something? Any suggestions? Thank you!
Yes a cornstarch slurry or cook an equal amount of butter and flour on the stove top and add it. Will work great.
Can you add clam chowder?
I don’t see why not? If that’s the flavor you are after.
Can this also be cooked on high? I can’t wait to make it? Thanks!
Yes! Abour 4-5 hours should work great.
what is the serving size?
I apologize Bob, it is 1/6 of the recipe. I try to guess pretty big portions. I do not have a commercial kitchen, just me. I can’t figure out the exact serving sizes for the recipes.
I used cream of mushroom in mine & garlic powder, onion powder, parsley, mrs.dash, salt, pepper & it came out outstanding!
Do you have to add the cream. I am lactose intolerant.
No! It’s still good without it!
I don’t see how much thyme to add to the recipe – you mention it above, but don’t have it in the recipe – I definitely see green in the soup…LOL
I added it, it’s one teaspoon. 🙂
THANK YOU!!
How much thyme did you add? I did not see it in the recipe.
I added it, thank you! It’s 1 teaspoon.