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Home » Soups » Slow Cooker Steak and Potato Soup

Slow Cooker Steak and Potato Soup

by Sarah Olson on April 16, 2018 | Updated November 10, 2019 18 Comments

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Slow Cooker Steak and Potato Soup is hearty and comforting!

Steak and potato soup in slow cooker with bread on the side.

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.

uncooked steak and potato soup in slow cooker

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.

finished cooking steak and potato soup in a slow cooker

The eight-hour cooking time is just enough time to cook the beef and potatoes perfectly.

close up of steak and potato soup in slow cooker with thyme on top.
steak and potatoes in creamy broth in slow cooker

Slow Cooker Steak and Potato Soup

5 from 7 votes
If you love meat and potatoes then you need to try this recipe!
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: steak and potato soup
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 6
Calories: 532kcal
Author: Sarah Olson

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!

How to Video:

Recipe Notes:

Nutritional values are approximate, please use your own calculations if you require a special diet.

Nutrition:

Calories: 532kcal | Carbohydrates: 31g | Protein: 36g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 142mg | Sodium: 789mg | Potassium: 1020mg | Fiber: 2g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 4.3mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Beef, Soups Tagged With: beef, comfort food, Crock pot, crockpot, potatoes, slow cooker, soup, steak

    Comments

    1. Anonymous says

      January 7, 2021 at 10:16 am

      Can you put cheese in it?

      Reply
      • Sarah Olson says

        January 7, 2021 at 11:08 am

        Yes, but I recommend using freshly grated and only stir in a handful at a time.

        Reply
    2. Nadine says

      August 30, 2020 at 8:28 am

      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!

      Reply
      • Sarah Olson says

        August 30, 2020 at 11:57 am

        Yes a cornstarch slurry or cook an equal amount of butter and flour on the stove top and add it. Will work great.

        Reply
    3. James says

      April 10, 2020 at 10:58 pm

      Can you add clam chowder?

      Reply
      • Sarah Olson says

        April 11, 2020 at 6:55 am

        I don’t see why not? If that’s the flavor you are after.

        Reply
    4. Kim says

      April 7, 2020 at 11:14 pm

      5 stars
      Can this also be cooked on high? I can’t wait to make it? Thanks!

      Reply
      • Sarah Olson says

        April 8, 2020 at 10:44 am

        Yes! Abour 4-5 hours should work great.

        Reply
    5. Bob Hrnicek says

      January 14, 2020 at 9:14 am

      what is the serving size?

      Reply
      • Sarah Olson says

        January 14, 2020 at 10:37 am

        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.

        Reply
    6. Debbie says

      December 18, 2019 at 3:17 pm

      5 stars
      I used cream of mushroom in mine & garlic powder, onion powder, parsley, mrs.dash, salt, pepper & it came out outstanding!

      Reply
    7. Sharon says

      April 17, 2018 at 9:37 am

      Do you have to add the cream. I am lactose intolerant.

      Reply
      • Sarah Olson says

        April 17, 2018 at 10:29 am

        No! It’s still good without it!

        Reply
    8. Kathy says

      April 17, 2018 at 6:10 am

      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

      Reply
      • Sarah Olson says

        April 17, 2018 at 7:00 am

        I added it, it’s one teaspoon. 🙂

        Reply
        • Kathy says

          April 17, 2018 at 7:28 am

          THANK YOU!!

          Reply
    9. Rita Endres says

      April 17, 2018 at 6:01 am

      How much thyme did you add? I did not see it in the recipe.

      Reply
      • Sarah Olson says

        April 17, 2018 at 7:00 am

        I added it, thank you! It’s 1 teaspoon.

        Reply

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