
A rich, comforting bowl of tender steak, creamy potatoes, and savory broth—perfect for chilly nights and easy enough for weeknight dinners.

This Creamy Steak & Potato Soup has been my go-to remedy for blustery evenings and slow Sundays. I first developed this version one autumn when I had a leftover steak and a bag of potatoes in the pantry; the result was an unexpectedly luxe, warming bowl that felt both elegant and homey. The combination of seared beef, soft diced potatoes, and a velvety cream base creates layers of texture and flavor—each spoonful delivers a little bit of crisped, browned meat, potato that still holds its shape, and a silky broth that coats the tongue.
I often make this when friends come over because it looks impressive but is remarkably forgiving to prepare. The aromas that fill the kitchen while the soup simmers—garlic, thyme, and beef—draw people to the stove. It's one of those recipes that has become part of our family rotation: easy enough for a weeknight, but special enough for a casual dinner party. Leftovers reheat beautifully and the flavors deepen after a day in the fridge, so it also works well as make-ahead comfort food.
When I first served this to my parents they declared it "restaurant-level" comfort, which was a proud moment. My partner keeps asking for it after weekend hikes because it restores warmth and energy quickly. I love that it's approachable for cooks of any skill level yet allows small technical touches—like searing properly and finishing gently with cream—to shine.
I love that this dish sings differently depending on the cut of beef—rib-eye makes it indulgent, while sirloin gives a leaner, meat-forward soup. Family feedback tends to center around the texture: everyone appreciates potatoes that hold their shape and the occasional crisped edge of steak in each spoonful.
Store cooled soup in airtight containers in the refrigerator for up to three days. For longer storage, transfer to freezer-safe containers leaving at least 1 inch headspace and freeze for up to three months. When reheating, thaw overnight in the fridge if frozen, then warm gently over low heat, stirring frequently. If the soup thickens too much after chilling, whisk in a splash of milk or broth to loosen the consistency. Avoid boiling after adding dairy; low-and-slow heat preserves creaminess.
If you need to adapt the recipe, try these swaps: replace heavy cream with half-and-half for a lighter result (slightly less silky), or use canned coconut milk for a dairy-free version—note flavor will shift toward coconut. Swap potatoes for sweet potatoes for an autumnal twist (reduce simmer time slightly). If steak is unavailable, sturdy cuts like chuck also work when cut into bite-size pieces and braised a bit longer for tenderness.
Serve bowls with chopped parsley and cracked black pepper for brightness. Offer crusty bread, buttered toast points, or soft dinner rolls to soak up the broth. For an elevated touch, sprinkle grated sharp cheddar or a spoonful of chimichurri. Pair with a simple green salad dressed with lemon vinaigrette to cut through richness on the side. It also works well with roasted root vegetables as a hearty meal.
This soup blends classic elements of rural beef stews and potato soups found in many temperate cuisines. The idea of pairing beef with starchy tubers goes back centuries in comfort cooking—stews that were once cooked slowly over coals have modern counterparts that combine quick searing with simmering. The creamy finish nods to French techniques where dairy enriches broths, turning rustic ingredients into an approachable, velvety dish.
In colder months boost the soup with root vegetables like parsnips or carrots and finish with a sprinkle of smoked paprika for extra warmth. For a spring version keep it lighter by reducing cream, adding peas at the end, and finishing with lemon zest and fresh thyme. Holiday variations welcome additions like roasted garlic or caramelized shallots for depth—small changes can make this a centerpiece at a casual holiday table.
Make a double batch and portion into single-serving containers for easy lunches. If preparing ahead, store the cream separately and add it when reheating to maintain texture. Label containers with date and contents. To reheat, thaw overnight, warm gently on the stovetop, and stir in a splash of broth if necessary. This soup reheats well and keeps energy high for busy days.
Comforting, adaptable, and reliably delicious, this bowl has earned its place in my weeknight rotation. I hope it becomes a favorite in your kitchen too—feel free to make it your own with the variations and tips above.
Pat steak cubes completely dry before searing for the best browning and flavor development.
Add cream only at the end and warm gently—avoid boiling after dairy is added to prevent separation.
Mash a few potato cubes in the pot to naturally thicken the broth without extra thickeners.
Use low-sodium beef broth so you can control final seasoning with salt at the end.
Brown steak in batches to avoid steaming and ensure deep flavor from the fond.
This nourishing creamy steak & potato soup recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes—refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months and thaw overnight before reheating gently.
Use heavy cream for the creamiest texture. To reduce calories, substitute half-and-half or a 1:1 mix of milk and Greek yogurt tempered into the soup off heat.
This Creamy Steak & Potato Soup recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Pat steak dry, peel and dice potatoes, chop onion, and mince garlic. Measure liquids ahead to streamline the process.
Heat 1 tbsp butter in a heavy pot over medium-high. Sear steak cubes in a single layer until deeply browned, 2-3 minutes per side. Work in batches to avoid crowding.
Lower heat to medium, add remaining butter, and cook onion until translucent, about 5-7 minutes. Add garlic and paprika and stir until fragrant.
Return steak and add diced potatoes and 4 cups beef broth. Bring to a simmer and cook uncovered until potatoes are tender, 18-22 minutes.
Reduce heat to low and stir in 1 cup heavy cream and 1/2 cup milk slowly. Warm through 3-5 minutes without boiling. Adjust seasoning with salt and pepper.
Ladle into bowls and garnish with chopped parsley. Serve with crusty bread or toasted points for dipping.
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This recipe looks amazing! Can't wait to try it.
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