Creamy Steak & Potato Soup

If you’re craving a warm, comforting bowl that feels like a hug in a spoon, this Creamy Steak & Potato Soup is just the ticket. Featuring 1 lb steak (sirloin or rib-eye), cubed to perfection, tender potatoes, and a rich, velvety broth, this soup is the ultimate combination of hearty and indulgent. It’s simple to make yet decadent enough to impress anyone at your dinner table, turning everyday ingredients into a soul-soothing meal you’ll want to make again and again.

Ingredients You’ll Need

Ingredients You’ll Need

These ingredients are straightforward but pack so much flavor and texture, making every spoonful delightful. Each component plays a vital role in building this creamy, savory soup that’s both filling and comforting.

• 1 lb steak (sirloin or rib-eye), cubed: Choose well-marbled steak for tenderness and rich flavor that shines through every bite.
• 4 medium potatoes, peeled and diced: These add heartiness and a gentle bite that soaks up the creamy broth beautifully.
• 1 medium onion, chopped: The foundation of flavor, adding natural sweetness and depth.
• 3 cloves garlic, minced: Provides aromatic warmth that elevates the savory notes.
• 4 cups beef broth: The backbone of the soup, infusing a rich meaty taste.
• 1 cup heavy cream: Delivers luscious creaminess that makes the soup incredibly indulgent.
• 1/2 cup milk: Balances the richness while keeping the texture silky smooth.
• 2 tablespoons butter: Adds a silky, buttery base for caramelizing the steak and aromatics.
• 1 teaspoon salt: Enhances every element’s flavor in the soup.
• 1/2 teaspoon black pepper: Adds just the right amount of warming spice.
• 1/2 teaspoon paprika: Brings a gentle smoky sweetness and beautiful color.
• 1 tablespoon fresh thyme (optional): Infuses subtle herbal notes, perfect for garnish or cooking in.
• Fresh parsley, chopped (for garnish): This bright green touch adds freshness and a pop of color.

How to Make 1 lb steak (sirloin or rib-eye), cubed

Step 1: Browning the Steak

Start by heating butter in a large pot over medium-high heat. Once the butter has melted and is shimmering, add the 1 lb steak (sirloin or rib-eye), cubed. Cook the steak cubes until they develop a beautiful brown crust on all sides—this caramelization deepens the flavor and sets the stage for a rich soup. Once browned, remove the steak from the pot and set it aside to keep those savory juices intact.

Step 2: Sautéing Aromatics

In the same pot, toss in the chopped onions and minced garlic. The steak left its delicious fond behind, so these aromatics will pick up all those tasty bits as they soften. Cook for about 2 to 3 minutes until the onions are translucent and fragrant—this step builds a flavor foundation that makes every spoonful sing.

Step 3: Cooking Potatoes and Building Broth

Next, add your diced potatoes to the pot alongside the beef broth, salt, black pepper, and paprika. Turn up the heat just until the mixture boils, then reduce to a gentle simmer. Let it cook for 15 to 20 minutes, or until the potatoes become tender but not mushy. This stage allows the flavors to meld beautifully as the potatoes soak up the broth.

Step 4: Bringing Steak and Cream Together

Return the reserved 1 lb steak (sirloin or rib-eye), cubed back into the pot. Pour in the heavy cream and milk, then stir everything well to combine into a creamy, luscious mixture. Let the soup simmer gently for another 5 to 7 minutes so it thickens slightly and the steak warms through perfectly. This creamy touch transforms it from simple soup to an utterly satisfying experience.

Step 5: Final Seasoning

Give the soup a taste, and adjust the seasoning if needed, adding more salt, pepper, or paprika according to your preference. This final tweak ensures every bite is perfectly balanced and bursting with flavor.

How to Serve 1 lb steak (sirloin or rib-eye), cubed

Garnishes

Fresh herbs like chopped parsley or a sprinkle of thyme bring a fresh, vibrant contrast to the rich soup. Not only do they add a lovely pop of color, but their subtle herbal notes complement the creamy broth and tender steak.

Side Dishes

Serve this hearty soup alongside crusty bread or warm dinner rolls to soak up every last drop of that velvety goodness. A crisp green salad also pairs nicely, balancing out the richness with a touch of refreshing crunch.

Creative Ways to Present

For a cozy dinner party, ladle the soup into rustic bowls and top each with a dollop of sour cream or a sprinkle of grated sharp cheddar cheese. You can also serve it over toasted garlic bread slices for an elevated, satisfying bowl everyone will rave about.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for quick lunches or light dinners later in the week. The flavors actually deepen overnight, so it tastes even better the next day!

Freezing

If you want to stash some away for future cravings, this creamy steak and potato soup freezes beautifully. Portion it into freezer-safe containers and it will stay good for up to 2 months. When you’re ready, thaw in the refrigerator overnight for best results.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally to prevent the cream from separating. If the soup thickens too much, add a splash of milk or broth to bring it back to that perfect creamy consistency.

FAQs

Can I use a different cut of steak besides sirloin or rib-eye?

While sirloin and rib-eye are ideal for their tenderness and flavor, you can use other cuts like flank or chuck if you prefer. Just keep in mind that tougher cuts may require longer cooking or more careful browning to get the best results.

Is it possible to make this soup dairy-free?

Absolutely! Substitute the heavy cream and milk with coconut milk or any unsweetened plant-based milk to keep it creamy and delicious without dairy. The flavor profile will be a bit different but still wonderfully comforting.

Can I prepare this recipe in a slow cooker?

Yes, you can brown the steak and sauté the onions and garlic beforehand, then combine all ingredients in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add cream towards the end to avoid curdling. 

What can I do if I don’t have fresh thyme?

Fresh thyme is optional but adds a lovely herbal brightness. If you don’t have it, dried thyme or even a small pinch of rosemary can work well as substitutes.

Can I make this soup spicier?

Definitely! Feel free to add a pinch of cayenne pepper or a dash of chili flakes when seasoning. The smoky paprika pairs nicely with heat, creating an exciting flavor twist.

Final Thoughts

This recipe featuring 1 lb steak (sirloin or rib-eye), cubed truly transforms a few simple ingredients into a soul-satisfying bowl of comfort. It’s perfect for chilly evenings, casual dinners, or anytime you want to spoil yourself with something creamy, hearty, and utterly delicious. I can’t wait for you to try it and make it your own—once you do, it’s sure to become a favorite you’ll turn to again and again.

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