Steak and Potato Soup

This hearty steak and potato soup has been my go-to comfort meal on chilly nights and family get-togethers. The tender beef and creamy potatoes come together in a rich broth that feels like a warm hug in a bowl. It is straightforward to make, and I love how it fills the kitchen with savory aromas while simmering away.

I first cooked this soup on a particularly cold evening, and my family has been requesting it ever since. The blend of tender beef and potatoes creates a comforting fullness that warms from the inside out.

Ingredients

• Beef stew meat: 1.5 pounds for tender, flavorful chunks that hold up well to slow cooking
• Medium yellow onion: diced for a natural sweetness and aromatic base choose firm onions without soft spots
• Garlic: 3 cloves minced to add depth and a subtle kick fresh garlic works best for true flavor
• Russet potatoes: 2 pounds peeled and diced these absorb the broth beautifully and soften without falling apart
• All-purpose flour: 1 tablespoon to thicken the broth slightly and create a silky texture
• Chicken stock: 3 cups for a rich and savory flavor foundation opt for low-sodium to control saltiness
• Cheddar cheese: 1 cup grated adds creamy sharpness and a luxurious finish
• Heavy cream: 3/4 cup to make the soup velvety and rich full-fat varieties enhance the flavor best

Instructions

Sear the Beef:

Heat a large pot over medium-high heat, add a splash of oil, and brown the beef stew meat in batches. Cooking the meat until well-browned seals in juices and builds depth of flavor. Remove the meat and set aside once it develops a caramelized crust.

Cook the Aromatics:

Add more oil if needed, then sauté the diced onion in the same pot over medium heat. Cook until the onions soften and turn translucent which usually takes about 5 to 7 minutes. Then add the minced garlic and cook until fragrant, roughly 1 minute, careful not to burn it. This step brings out the sweetness of the onion and tames the garlic's bite.

Make the Roux and Add Stock:

Sprinkle the all-purpose flour over the aromatics and stir constantly for about a minute. This helps cook out the raw flour taste and starts the thickening process. Slowly pour in the chicken stock while scraping the bottom of the pot to lift any browned bits. These bits add wonderful flavor to the soup.

Simmer the Soup:

Return the browned beef along with diced potatoes into the pot. Bring everything to a gentle simmer then cover and let it cook on low for about one hour. The low, slow heat tenderizes the beef and allows the potatoes to absorb the rich broth without disintegrating.

Finish the Soup:

Once the beef is tender, stir in the heavy cream followed by the grated cheddar cheese until fully melted and incorporated. This transforms the soup into a creamy, indulgent dish. Taste and season with salt and pepper as needed before serving.

I remember the first time I made this, the aroma had everyone curious, and when it was time to eat, my kids went back for thirds without hesitation. It’s those moments that make cooking feel truly rewarding.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. If frozen, thaw overnight in the fridge and reheat similarly for best texture.

Ingredient Substitutions

You can swap beef stew meat for cubed chuck roast if preferred. Vegetable stock can replace chicken stock for a lighter, vegetarian base but omit beef for obvious reasons. Alternatively, cheddar can be substituted with Monterey Jack or Gruyere for different flavor profiles.

Serving Suggestions

This soup pairs delightfully with crusty bread or warm dinner rolls to mop up the creamy broth. A fresh green salad with a vinegar-based dressing provides a nice contrast to the rich soup. A sprinkle of fresh parsley or chives on top adds vibrant color and freshness.

This soup is a comforting favorite that combines hearty ingredients with simple techniques for a satisfying meal every time.

FAQs about Recipes

→ What cut of beef is best for this dish?

Beef stew meat or chuck cut into chunks works best for tender and flavorful results after slow cooking.

→ Can I make this dish in advance?

Yes, it tastes even better after resting and can be reheated gently without losing its creamy texture.

→ What potatoes are ideal for this dish?

Russet potatoes are preferred as they hold shape while softening nicely in the creamy broth.

→ How can I thicken the broth?

Stirring in flour early in the cooking process helps create a rich, thickened base for the broth.

→ What sides complement this hearty dish?

Crusty bread or fresh herbs work perfectly to balance the rich and savory flavors.