Introduction

This Creamy Steak & Potato Soup is a hearty, comforting dish perfect for chilly days. Tender pieces of steak mingle with soft potatoes in a rich, cheesy broth that warms you from the inside out. It’s easy to make and equally satisfying as a main course.

A shallow white bowl with a beaded rim holds a creamy white soup that has chunks of yellow and light beige vegetables and fish pieces scattered inside. On top of the soup, there are three golden-brown croutons with a rough texture, garnished with two fresh green pea shoots with rounded leaves. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon extra virgin olive oil
1 pound beef (tenderloin, ribeye, flank or strip steak, cut into bite size pieces)
Salt
Pepper
1 cup onion (finely diced from 1 medium onion)
2 cloves garlic (minced)
4 cups beef stock
2 pounds potatoes (cut into 1-inch cubes)
1/2 cup butter
1/2 cup all purpose flour
3 cups milk
1 cup heavy cream
8 ounces white cheddar cheese (shredded)
Green onions (sliced, optional garnish)

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat.
Step 2: Season the beef with salt and pepper. Add it to the hot oil and cook, stirring occasionally, until fully cooked, about 6–7 minutes.
Step 3: Remove the steak with a slotted spoon and set aside, leaving the juices in the pot.
Step 4: Add the diced onions and minced garlic to the pot with the beef juices. Cook for 2–3 minutes until softened.
Step 5: Pour in the beef stock and add the cubed potatoes carefully. Increase heat to high and bring to a boil. Cook for 10–12 minutes until potatoes are just tender.
Step 6: In a separate pot over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring frequently.
Step 7: Gradually whisk in the milk until smooth.
Step 8: Once potatoes are tender, stir in the hot milk mixture into the soup pot and cook until thickened, about 3–4 minutes.
Step 9: Return the cooked steak to the pot, add the heavy cream, and cook for 2–3 minutes until heated through.
Step 10: Remove the pot from heat and stir in the shredded white cheddar cheese until melted and fully combined.
Step 11: Taste and adjust seasoning with salt and pepper as desired.
Step 12: Serve the soup in bowls, garnished with additional cheese and sliced green onions if you like.

Tips & Variations

Use a well-marbled steak like ribeye for extra flavor and tenderness.
Swap white cheddar for sharp cheddar or a mix of cheeses for a different taste.
To make it spicier, add a pinch of cayenne pepper or smoked paprika when cooking the onions and garlic.
For a dairy-free option, substitute milk and cream with coconut milk and omit the cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of milk or broth to loosen it before serving.

How to Serve

A white bowl filled with creamy light brown soup. Inside the soup, there are several dark brown beef chunks, and light beige potato pieces cut into irregular shapes. On top of the soup, thin slices of fresh green onions are scattered, adding a bright contrast to the creamy base. The bowl is placed on a white marbled surface with a white cloth napkin nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this soup?

Yes, tender cuts like tenderloin, ribeye, flank, or strip steak all work well. Choose cuts that remain tender after quick cooking to keep the steak juicy and flavorful.

What type of potatoes are best for the soup?

Starchy potatoes like Russets or Yukon Gold are ideal because they soften nicely and help thicken the soup. Avoid waxy potatoes as they might stay too firm.