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
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
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