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Creamy Steak and Potato Soup Recipe

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★★★★★

4.7 from 84 reviews

A rich and comforting Creamy Steak & Potato Soup featuring tender bite-sized steak pieces, hearty potatoes, and a velvety cheddar cheese broth. This delicious soup combines sautéed steak with a creamy roux-based broth, making it perfect for cozy dinners or satisfying lunches.

Ingredients

Scale

Meat

  • 1 pound beef (tenderloin, ribeye, flank or strip steak, cut into bite size pieces)

Vegetables & Aromatics

  • 1 cup onion (finely diced from 1 medium onion)
  • 2 cloves garlic (minced)
  • 2 pounds potatoes (cut into 1-inch cubes)
  • green onions (sliced, optional garnish)

Liquids

  • 4 cups beef stock
  • 3 cups milk
  • 1 cup heavy cream

Fats & Thickeners

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup butter
  • 1/2 cup all purpose flour

Dairy

  • 8 ounces white cheddar cheese (shredded)

Seasonings

  • salt
  • pepper

Instructions

  1. Heat Oil and Cook Steak: Add the olive oil to a large pot or Dutch oven over medium heat. Season the steak pieces with salt and pepper, then add them to the hot oil. Cook, stirring occasionally, for about 6-7 minutes until the steak is cooked through.
  2. Remove Steak and Sauté Aromatics: Use a slotted spoon to remove the cooked steak from the pot and set it aside. Leave the flavorful juices in the pot, then add the finely diced onions and minced garlic. Cook for 2-3 minutes until softened and fragrant.
  3. Simmer Potatoes in Beef Stock: Pour the beef stock into the pot and carefully add the cubed potatoes. Increase the heat to high and bring the mixture to a boil. Reduce the heat slightly and cook for 10-12 minutes, or until the potatoes are fork-tender.
  4. Make Roux and Add Milk: While the potatoes cook, melt the butter in a separate pot over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to create a roux. Gradually whisk in the milk, combining thoroughly.
  5. Thicken Soup with Milk Mixture: Once the potatoes are tender, pour the hot milk and roux mixture into the potato and beef stock pot. Stir continuously until the soup thickens, which will take about 3-4 minutes.
  6. Add Steak and Cream: Return the cooked steak pieces to the pot, pour in the heavy cream, and cook for another 2-3 minutes until everything is heated through and well combined.
  7. Finish with Cheese and Seasoning: Remove the pot from heat and stir in the shredded white cheddar cheese until fully melted and blended into the soup. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Serve and Garnish: Ladle the soup into bowls and garnish with extra shredded cheddar cheese and sliced green onions if desired. Serve hot and enjoy!

Notes

  • You can use any tender steak cuts such as tenderloin, ribeye, flank, or strip steak for best results.
  • For a thicker soup, you may reduce the amount of beef stock slightly or add a little more flour in the roux.
  • Use freshly shredded cheese for better melting compared to pre-shredded cheese.
  • Green onions add a fresh touch as garnish but can be omitted if unavailable.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop.

Keywords: steak soup, creamy potato soup, beef soup, cheesy soup, comfort food, hearty soup

Find it online: https://nataliereeve.com/creamy-steak-and-potato-soup-recipe/