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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.
Beef and potatoes make a great soup, so you’ll have to try my Beef and Cheddar Soup, or Hobo Soup recipes that are on my blog.
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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.
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.
As this soup already has potatoes, try a couple of Tablespoons instant mashed potatoes.
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?
I’ve got mine cooking now but because i didn’t get it on earlier it’s in my cast iron pot on the stove. Is that ok? I should add that the steak was cooked already I just had to dice it up
I think that will work great
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.