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, a 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 cheap stew meat for this! I had planned to 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:
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!
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made today and added fresh mushrooms
have you ever made this in an instapot or pressure cooker? Wondering about the setting and time
Can you put cheese in it?
Yes, but I recommend using freshly grated and only stir in a handful at a time.
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!
Instead of cream?
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.