Steak and Potato Soup


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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.

steak and potato soup in a slow cooker.

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

ingredients for slow cooker steak and potato soup on a table.
  • Beef Stew Meat or Sirloin Steak: Whichever you prefer to use, both taste great. You can also make my viral crockpot steak bites or restaurant quality slow cooker steak chili.
  • 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.

How to make Steak and Potato Soup

six images showing how to make slow cooker steak and potato soup.

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!

close-up overhead shot of slow cooker steak and potato soup.

My Serving Tips

Here is how I serve this soup to my family or guests:

  • 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.
slow cooker steak and potato soup in a white bowl.

Recipe FAQs

Can I use whole milk instead of the heavy cream?

Yes. The purpose of heavy cream is for color, flavor, and slight thickening; however, you can still get desired results using whole milk.

Are there any additions I can add to this potato soup recipe?

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.

Is there something I could add to thicken the soup without changing the flavor?

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

How do I store leftover soup?

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.

overhead shot of slow cooker steak and potato soup in a bowl.
close-up overhead shot of slow cooker steak and potato soup.

Steak and Potato Soup

5 from 5 votes
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 6
If you love meat and potatoes then you need to try this recipe!
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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 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!

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

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

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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32 Comments

  1. Annie Connors says:

    have you ever made this in an instapot or pressure cooker? Wondering about the setting and time

  2. Anonymous says:

    Can you put cheese in it?

    1. Sarah Olson says:

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

  3. Nadine says:

    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!

    1. Sarah Olson says:

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

    2. Gary says:

      As this soup already has potatoes, try a couple of Tablespoons instant mashed potatoes.

  4. James says:

    Can you add clam chowder?

    1. Sarah Olson says:

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

  5. Kim says:

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

    1. Sarah Olson says:

      Yes! Abour 4-5 hours should work great.

  6. Bob Hrnicek says:

    what is the serving size?

    1. Sarah Olson says:

      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.

  7. Debbie says:

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

    1. Lucy says:

      Instead of cream?

    2. Theresa Olson-Pannell says:

      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

      1. Sarah Olson says:

        I think that will work great

  8. Sharon says:

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

    1. Sarah Olson says:

      No! It’s still good without it!

  9. Kathy says:

    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

    1. Sarah Olson says:

      I added it, it’s one teaspoon. 🙂

      1. Kathy says:

        THANK YOU!!

  10. Rita Endres says:

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

    1. Sarah Olson says:

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