Creamy Steak and Potato Soup

This creamy steak and potato soup is the ultimate comfort food for chilly evenings when you want something hearty and satisfying without complicated steps. It combines tender chunks of beef with soft potatoes in a luscious broth that turns silky and rich with the addition of cream and cheese. This recipe has been my go-to when I need something warming that feels indulgent but still homey.

I first made this when I was craving a stew but wanted something creamier and smoother. It quickly became a family favorite, with everyone asking for seconds.

Ingredients

• Beef stew meat: about one and a half pounds for tender meaty bites that hold up during long cooking
• Yellow onion: one medium, diced for a sweet and savory aromatic base
• Garlic: three cloves pressed or minced to add warmth and depth
• Russet potatoes: two pounds peeled and diced, these break down slightly in the soup adding natural creaminess and body
• Chicken stock: three cups for a flavorful, savory liquid foundation
• Heavy cream: three quarters cup enriches the broth making it silky smooth
• Cheddar cheese: one cup freshly grated brings sharpness and melts into creamy goodness
• All-purpose flour: one tablespoon to create a light roux that thickens the soup gently
• Oil: one to two tablespoons for searing and sautéing to develop deep flavors—opt for a neutral oil like canola or vegetable oil

Instructions

Sear the beef:

Heat about one tablespoon of oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef stew meat in batches if needed to avoid overcrowding. Sear each side until nicely browned, which locks in juices and creates flavorful crust. Remove beef and set aside.

Sauté the aromatics:

Add a little more oil if the pot looks dry. Toss in diced onion and garlic and cook over medium heat, stirring often. Take your time here and let the onion soften and begin to brown slightly for a deeper flavor foundation.

Incorporate the flour:

Sprinkle the flour evenly over the softened onion and garlic mixture. Stir constantly and cook for about one minute to form a roux. This step is key for thickening the soup gradually without lumps.

Add liquids and vegetables:

Pour in the chicken stock and stir to combine. Add diced potatoes and return the seared beef to the pot. The potatoes won't be fully submerged at this point, but will cook perfectly.

Simmer gently:

Bring the entire mixture to a gentle simmer over medium-high heat. Once bubbling lightly, reduce heat to low and cover the pot. Let it cook for one to one and a half hours or until the beef is fork-tender and potatoes have softened completely. If preferred, you can place the covered pot in a 350-degree Fahrenheit preheated oven for the same amount of time for even cooking.

Finish with cream and cheese:

Remove the pot from heat. Stir in the heavy cream and grated cheddar cheese. The potatoes will break down slightly, creating a naturally creamy texture. Taste and season with salt and pepper as needed.

Serve warm:

Let the soup cool for a few minutes before ladling into bowls. Enjoy the comforting richness that makes this soup such a satisfying meal on its own or paired with warm bread.

My favorite ingredient here is the russet potato. They break down just enough during cooking to thicken the soup while still leaving chunks for texture. One winter when a friend was visiting, this soup was on the table after a day of snowshoeing—warm and filling, it felt like the perfect welcome home.

Storage Tips

Store leftovers in airtight containers in the refrigerator and consume within three days. You can freeze this soup in meal-sized portions for up to three months. Reheat gently on the stove adding a splash of stock or water to loosen if it has thickened too much.

Ingredient Substitutions

If you cannot find stew beef, chuck roast cut into cubes works just as well. For a dairy-free option, use coconut cream instead of heavy cream and omit the cheddar or try a non-dairy cheese alternative. Vegetable stock can replace chicken stock for a lighter flavor.

Serving Suggestions

Serve with crusty bread or homemade biscuits to soak up the silky broth. A simple green salad with a vinegar-based dressing complements the richness beautifully. Garnish with fresh chopped parsley or chives for a pop of color and freshness.

This soup’s hearty richness and simple ingredients make it a perfect meal that feels special without fuss. Enjoy the rewarding comfort with every spoonful.

FAQs about Recipes

→ What cut of beef works best for this soup?

Beef stew meat or chuck works best as it becomes tender with slow simmering and adds rich flavor.

→ Can I substitute the russet potatoes with another type?

Yes, Yukon Gold potatoes are a good alternative and hold their shape well during cooking.

→ How does the flour affect the soup's texture?

The flour forms a roux with the sautéed onions and garlic, slightly thickening the soup for a creamy body.

→ Is it necessary to sear the beef before simmering?

Searing the beef enhances the flavor by creating a caramelized crust, adding depth to the final dish.

→ What can I use instead of heavy cream for a lighter soup?

Whole milk or half-and-half can be used, though the soup will be less rich and creamy.

→ Can the soup be cooked in the oven instead of stovetop?

Yes, after adding all ingredients, the pot can be covered and baked at 350°F for 1 to 1.5 hours for even cooking.