When the weather turns chilly and you need something that warms you from the inside out, there’s nothing quite like a big pot of Steak and Potato Soup. This creamy soup combines tender chunks of beef, hearty potatoes, and a velvety broth that practically hugs you with every spoonful. It’s the kind of one-pot meal that makes you want to curl up with a blanket and forget about the to-do list for a while.

And let’s be real—sometimes dinner needs to be more than just food. It needs to be comfort. This hearty beef soup is perfect for feeding a family, impressing guests, or just treating yourself after a long day. The best part? It all comes together in one pot, meaning fewer dishes and more time to relax. Win-win!

Think of this recipe as your culinary sweater weather essential. Simple ingredients, minimal effort, and maximum flavor. So go ahead, grab your biggest spoon—you’re going to want it.

Why You’ll Love This Steak and Potato Soup

It’s a true comfort food classic.
A satisfying one-pot meal with minimal cleanup.
Creamy, cheesy, and packed with tender beef.
Perfect for leftovers (if you’re lucky enough to have any).

Ingredients You’ll Need

680 g (1.5 lbs) beef stew meat, cut into chunks
1 medium yellow onion, diced
3 cloves garlic, minced
900 g (2 lbs) russet potatoes, peeled and diced
1 tbsp all-purpose flour
720 ml (3 cups) chicken stock
115 g (1 cup) cheddar cheese, freshly grated
180 ml (¾ cup) heavy cream
1 tbsp oil (for searing)
Salt and black pepper, to taste

Step-by-Step Instructions

1. Prep the ingredients
Dice the onion, peel and chop the potatoes, and mince the garlic. Having everything ready makes the cooking process smoother.

2. Sear the beef
Heat oil in a Dutch oven or large pot over medium-high heat. Add the beef in batches, browning each side. Remove and set aside.

3. Sauté aromatics
In the same pot, add the diced onion and cook until soft and golden. Stir in garlic for about 1 minute.

4. Build the base
Sprinkle flour over the onions and garlic, stirring for 1 minute. Gradually add the chicken stock while scraping up all those delicious browned bits.

5. Simmer the soup
Return beef and add potatoes. Don’t worry if everything isn’t submerged—it’ll cook down. Cover and simmer on low for 1–1.5 hours until the beef is fork-tender. (Dutch oven fans: pop it into a 350°F oven instead.)

6. Finish creamy
Remove from heat, stir in heavy cream and cheddar. The potatoes will naturally thicken the soup into creamy perfection.

7. Season and serve
Add salt and pepper to taste. Let it cool slightly, then serve hot.

Tips for Creamy Success

Cheese matters: Use freshly grated cheddar, not pre-shredded. It melts better and gives that velvety finish.
Don’t rush the simmer: The longer the beef cooks, the more tender it gets. Trust the process.
Thicker soup? Mash a few potatoes in the pot before serving. Instant thickness boost.
Want a smoky kick? Add a pinch of smoked paprika or a dash of hot sauce to the pot.

And remember—soups don’t judge. Even if your beef chunks are uneven or your potatoes are more “rustic cut” than “chef’s dice,” it’ll still taste amazing.

A Little Story Behind My Steak and Potato Soup

This soup takes me straight back to snowy evenings when my mom would make big pots of hearty meals to keep us warm. She didn’t measure much—just tossed in what we had, let it simmer, and somehow it always tasted like magic.

Years later, when I first made this for my own family, my kids were skeptical. “Soup for dinner?” they said, noses wrinkled. But once they tasted the creamy broth with melty cheese and tender beef, suddenly bowls were being refilled. My husband even said it reminded him of “a beefy baked potato in soup form,” which, honestly, is the best description I’ve ever heard.

Now, it’s our go-to whenever the weather dips or we just need something cozy. And every time, it brings back those childhood memories of warmth, family, and second helpings.

What to Serve with Steak and Potato Soup

This soup is hearty enough to stand alone, but adding a side or two makes it feel extra special:

Crusty bread or garlic knots for dipping (because soup + bread = happiness).
A fresh green salad to balance the richness.
Roasted vegetables like carrots or Brussels sprouts for extra nutrition.
Pickles or quick slaw for a little tangy contrast.

Pair it with a glass of red wine, a cold beer, or even just a cozy mug of hot cider for the ultimate comfort meal.

How to Store Leftovers

If you’re lucky enough to have leftovers, this soup keeps beautifully.

Fridge: Store in an airtight container for up to 4 days.
Reheat gently: Warm over medium heat on the stovetop, adding a splash of stock or milk if it gets too thick.
Freezer-friendly: Yes! Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Just note: cream-based soups can separate slightly when frozen, but a quick stir while reheating brings it back together.

FAQs About Steak and Potato Soup

Can I use a different cut of beef?

Yes—sirloin or chuck roast works great. Just adjust cooking time until tender.

Can I swap the chicken stock?

Absolutely. Beef stock makes it richer, while vegetable stock keeps it lighter.

What type of potatoes are best?

Russet potatoes break down nicely to thicken the soup, but Yukon Golds work too if you prefer a creamier bite.

Can I make it in a slow cooker?

Yes! Sear the beef first, then add everything except cream and cheese to the slow cooker. Cook on low for 6–8 hours, stir in cream and cheese at the end.

How do I thicken it more?

Mash some potatoes or whisk in a little slurry of cornstarch and water at the end.

Bringing It All Together

This Steak and Potato Soup isn’t just a recipe—it’s comfort in a bowl. Creamy, hearty, and packed with flavor, it’s the kind of meal that makes the kitchen smell amazing and the dining table feel extra cozy. Whether you serve it on a snowy evening, a busy weeknight, or when you simply need a dose of comfort food, this soup has your back.

So next time you’re craving something rich and satisfying, skip the takeout and make this one-pot wonder. Because nothing says love quite like a steaming bowl of creamy steak and potato goodness.

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Steak and Potato Soup

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Author: Olivia Hartwellen
Total Time: 1 hour 50 minutes
Yield: 6 servings 1x

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Description

Steak and Potato Soup is the ultimate comfort meal—tender beef stew chunks, creamy potatoes, cheddar, and heavy cream simmer together into a velvety, hearty soup. Perfect for chilly nights or family dinners, this one-pot recipe delivers cozy, rich flavor with minimal cleanup.

Ingredients

Scale

680 g (1.5 lbs) beef stew meat, cut into chunks
1 medium yellow onion, diced
3 cloves garlic, minced
900 g (2 lbs) russet potatoes, peeled and diced
1 Tbsp all-purpose flour
720 ml (3 cups) chicken stock (or beef stock)
115 g (1 cup) cheddar cheese, freshly grated
180 ml (¾ cup) heavy cream
1 Tbsp oil (for searing)
Salt and black pepper, to taste

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Instructions

Prep Ingredients – Dice onion, peel and chop potatoes, mince garlic.
Sear Beef – Heat oil in a Dutch oven or large pot over medium-high. Brown beef chunks on all sides in batches, remove and set aside.
Sauté Aromatics – In the same pot, add diced onion and cook until golden. Stir in garlic for 1 minute.
Build Base – Sprinkle flour over onion mixture, stir for 1 minute. Gradually pour in chicken stock, scraping browned bits.
Simmer – Return beef to pot, add potatoes. Cover and simmer on low 1–1.5 hours until beef is tender. (Option: Transfer covered Dutch oven to 350°F/175°C oven.)
Finish Creamy – Remove from heat, stir in heavy cream and cheddar. Mash a few potatoes if you want a thicker consistency.
Season & Serve – Adjust salt and pepper, cool slightly, and serve hot.

Notes

Use freshly grated cheddar for smooth melting.

Beef chuck or sirloin are great substitutes—just simmer until tender.

For extra thickness, mash some potatoes or add a cornstarch slurry.

Add smoked paprika or hot sauce for a smoky or spicy kick.

Freezer-friendly: cool completely, freeze up to 3 months, stir when reheating.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Soup / Main Course
Method: Stovetop (Dutch Oven)
Cuisine: American Comfort Food

Steak and Potato Soup: The Ultimate Comfort in a Bowl