31 Comments
This post may contain affiliate links. Please read our disclosure policy.
Cubed beef stew meat, onions, and Russet potatoes are slow cooked in beef broth and a few seasonings for a delicious steak and potato soup your whole family is sure to love. This is a comforting steak soup meal that can be enjoyed any time of the year.
Have a go at making your own bread to pair with this soup by trying my Slow Cooker Focaccia Bread or Slow Cooker Cornbread.
Table of Contents
Why this recipe works
Putting a comforting meal on the table doesn’t have to take lots of ingredients or standing at the stove for hours. That’s what I love about making a batch of this steak and potato soup. After I’ve browned the meat, I throw it in the crock pot with the other ingredients, set it, and go about my day. By dinnertime, the kitchen is filled with the smell of a good hearty soup ready to serve.
This is also a meal that does well with leftovers. I think the flavor seasons over time. It’s just as good the next day, and my husband can easily take it to work for lunch. You can easily double the recipe if you feed a large crowd, too.
Recipe Ingredients
- Beef Stew Meat or Sirloin Steak: Whichever you prefer to use, both taste great.
- Cooking Oil: This will be used to brown the steak meat before placing it in the slow cooker. You can use vegetable oil or olive oil.
- Potatoes: I like to use small Russet potatoes, diced.
- Onion: Sweet yellow onion, diced.
- Beef Broth: You’ll need a large (32 oz) box for this recipe.
- Seasonings: Kosher salt, black pepper, garlic powder, and dried thyme.
- Heavy Cream: Wait to add until the end of cooking time.
Step-by-Step Directions
Step One – 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.
Step Two – Put the tender beef in the crockpot and add the onion and potatoes.
Step Three – Pour in the beef broth.
Step Four – Cover and cook on LOW for 8 hours or HIGH for 4-5 hours without opening the lid during the cooking time.
Step Five – Add the cream.
Step Six – Stir to make sure the cream gets evenly distributed. Serve and enjoy!
How to Serve
- I like to serve this soup in bowls and paired with a nice French bread or crusty bread for dipping.
- It also tastes great with herbal garnishes like fresh parsley and cilantro. Add red pepper flakes and fresh onion to give it a little kick.
- Add a small side salad with your favorite dressing to turn it into a full meal.
Variations
- You can add other veggies like mushrooms and carrots.
- You can also add cheese, but I recommend freshly grated and adding a little at a time to make sure it melts properly.
- If you do not have heavy cream on hand, you can use whole milk to get the same result.
Recipe FAQs
Yes. The purpose of heavy cream is for color, flavor, and slight thickening; however, you can still get desired results using whole milk.
You can add other veggies like mushrooms and carrots. You can also add cheese, but I recommend freshly grated and adding a little at a time to make sure it melts properly.
Yes a cornstarch slurry or cook an equal amount of butter and flour on the stove top and add it. Either options works great.
Pour any remaining soup in an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until warmed throughout.
More Slow Cooker Soup Recipes:
- Slow Cooker Ham and Potato Soup
- Dill Pickle Soup
- Slow Cooker Zuppa Toscana
- Slow Cooker Minestrone
- Slow Cooker Baked Potato Soup
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.
Slow Cooker Steak and Potato Soup
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 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!
How to Video
Sarah’s Notes
- Pour any remaining soup in an airtight container and store in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until warmed throughout.
- The purpose of heavy cream is for color, flavor, and slight thickening; however, you can still get desired results using whole milk.
- You can add other veggies like mushrooms and carrots. You can also add cheese, but I recommend freshly grated and adding a little at a time to make sure it melts properly.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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