This Steak and Potato Soup is a creamy, hearty one-pot meal packed with tender beef, russet potatoes, and cheddar cheese. Rich and satisfying, this soup is perfect for chilly nights when you need a comforting and filling dish—no blending required!
Why You’ll Love This Recipe
- Hearty & Filling: Loaded with steak, potatoes, and cheese for a satisfying meal.
- Easy One-Pot Recipe: Minimal cleanup and simple preparation.
- Rich & Creamy: The heavy cream and cheddar cheese create a velvety texture.
- Customizable: Add vegetables, spices, or different cheeses to make it your own.
- Perfect for Meal Prep: Tastes even better the next day!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Meat
- 1 lb beef steak (sirloin or other preferred cut), cubed
Vegetables & Aromatics
- 3 cloves garlic, minced
- 2 lbs russet potatoes, peeled and diced
- ½ medium yellow onion, diced
Broth & Seasonings
- 3 cups chicken stock
- 1 tablespoon all-purpose flour
Dairy
- 1 cup cheddar cheese, shredded
- ¾ cup heavy cream
Directions
Step 1: Cook the Steak
- Heat a large pot or Dutch oven over medium-high heat.
- Add a little oil or butter and sear the cubed steak for 2-3 minutes per side until browned. Remove from the pot and set aside.
Step 2: Sauté the Aromatics
- In the same pot, reduce heat to medium and add onions. Sauté for 2-3 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
Step 3: Cook the Potatoes
- Sprinkle flour over the onions and garlic, stirring to coat evenly.
- Pour in chicken stock, scraping up any browned bits from the bottom.
- Add diced potatoes, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
Step 4: Make It Creamy
- Stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Add the cooked steak back into the pot and let simmer for 5 minutes.
Step 5: Serve
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot and garnish with extra cheese, chives, or crispy bacon bits.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Spicy Kick: Add ½ teaspoon of red pepper flakes or chopped jalapeños.
- Extra Veggies: Stir in carrots, celery, or mushrooms for added texture.
- Thicker Soup: Mash some of the potatoes before adding the steak back in.
- Lighter Version: Use half-and-half instead of heavy cream.
- Different Cheese: Swap cheddar for pepper jack, gouda, or mozzarella.
Storage and Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months (without the cream and cheese; add those after reheating).
- Reheating:
- Stovetop: Warm over medium-low heat, stirring occasionally.
- Microwave: Heat in 30-second intervals, stirring in between.
FAQs
Can I use a different cut of beef?
Yes! Try ribeye, New York strip, or even ground beef for a different texture.
Can I substitute the chicken stock with beef broth?
Absolutely! Beef broth will give a deeper, richer flavor.
How do I make this soup thicker?
Mash a few potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
What can I serve with this soup?
Pair it with crusty bread, a side salad, or roasted vegetables.
Can I make this in a slow cooker?
Yes! Cook on LOW for 6-7 hours or HIGH for 3-4 hours, adding the cream and cheese in the last 30 minutes.
How do I prevent the cheese from clumping?
Remove the pot from heat before stirring in the cheese. This helps it melt smoothly.
Can I make this soup dairy-free?
Use coconut milk instead of heavy cream and dairy-free cheese.
What’s the best potato for this recipe?
Russet potatoes work best because they break down slightly, making the soup creamy.
Can I add bacon?
Yes! Cooked and crumbled bacon adds great flavor and crunch.
Can I use pre-cooked steak?
Yes! If using leftover steak, add it in the last 5 minutes of cooking.
Conclusion
This Steak and Potato Soup is rich, creamy, and incredibly satisfying. With tender beef, hearty potatoes, and a velvety cheese-infused broth, it’s the perfect comfort food. Try different variations, make it ahead for easy meals, and enjoy every warm, delicious bite!
Print
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Steak and Potato Soup is a rich and creamy one-pot meal packed with tender beef, hearty potatoes, and cheddar cheese. It’s an easy comfort food recipe that requires no blending—just a simple, satisfying dish perfect for chilly nights!
Ingredients
Meat:
- 1 lb beef steak (sirloin or your choice, cut into bite-sized pieces)
Produce:
- 3 cloves garlic (minced)
- 2 lbs russet potatoes (peeled and diced)
- 1/2 medium yellow onion (diced)
Canned Goods:
- 3 cups chicken stock
Baking & Spices:
- 1 tablespoon all-purpose flour
Dairy:
- 1 cup cheddar cheese (shredded)
- 3/4 cup heavy cream
Instructions
- Sear the Steak:
- Heat a large pot or Dutch oven over medium-high heat.
- Add 1 tablespoon oil and sear the steak pieces until browned (about 3–4 minutes per side).
- Remove from the pot and set aside.
- Sauté the Aromatics:
- In the same pot, add the diced onion and garlic.
- Cook until fragrant and softened (about 2 minutes).
- Add the Potatoes & Stock:
- Stir in the flour and cook for 1 minute, stirring continuously.
- Pour in the chicken stock and add the potatoes.
- Bring to a simmer and cook for 15–20 minutes, or until potatoes are fork-tender.
- Make it Creamy:
- Reduce heat to low and stir in the heavy cream and cheddar cheese.
- Mix until smooth and well combined.
- Add the Steak Back:
- Return the seared steak pieces to the pot.
- Simmer for 5 more minutes, then remove from heat.
- Serve & Enjoy:
- Let the soup cool slightly before serving.
- Garnish with extra cheese, fresh herbs, or crispy bacon bits if desired!
Notes
- For extra richness, substitute beef broth for a deeper flavor.
- Want more veggies? Add carrots or celery along with the onions.
- Make it thicker by mashing a few potatoes into the broth before adding the steak back.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
