Steak and potato soup is a hearty, comforting meal that's perfect for those cold winter months. A creamy and flavorful homemade broth is loaded with tender steak and potatoes.
Recipe summary
Flavor/texture: Hearty soup filled with seared steak and tender potatoes. The creamy broth is filled with savory additions like onion, garlic, thyme, worcestershire sauce, and Dijon mustard for a complex, savory flavor.
Made in one pan: Only one stock pot needed for easy kitchen cleanup!
Serves: 4 people
Similar to: Kielbasa Potato Soup, Irish Potato Soup, Crock Pot Potato Soup
Jump to:
Ingredients and substitutions
- Potatoes - The base of the recipe. I recommend using a yukon gold or baby potato that's slightly waxy and will hold its shape after simmering in the soup. Russet potatoes tend to fall apart when cooked, so keep this in mind when using russets.
- Sirloin - Use a tender cut of beef like sirloin, filet mignon, or ribeye for best results. We're cooking our steak quickly, so tougher cuts like stew meat won't have time to cook down that chewy connective tissue.
- Broth - Beef broth adds flavor to the soup. If you must use a low sodium broth, adjust the other ingredients like worcestershire, garlic, and seasoning to make up for the loss in flavor.
- Flavor - Onion, garlic, worcestershire sauce, Dijon mustard, salt, pepper, and thyme create a complex, savory flavor. I don't recommend omitting any of these ingredients for best results. If you need to omit worcestershire for allergy reasons, steak sauce or soy sauce makes a good alternative.
- Heavy cream - Makes your soup thick and creamy. If using a lower fat dairy product like half & half or whole milk, your soup will turn out on the thin side.
- Flour - Necessary to make a roux along with the oil, which thickens your soup while it cooks.
How to make Steak and Potato Soup
- Brown seasoned sirloin in a stock pot. Set aside.
- Brown onions in leftover fat and juices, then add garlic and cook until just aromatic. Add flour and stir to coat.
- Add broth, worcestershire sauce, dijon mustard, thyme, and potatoes, stirring to incorporate. Scrape the bottom of the pan to pull up any browned bits.
- Bring to a simmer, cover, and reduce heat to low. Cook for about 15 to 20 minutes or until potatoes are fork tender, then add cooked sirloin and heavy cream and stir to incorporate.
Tips and tricks
Use a tender cut of beef - Use a tender cut of beef like sirloin, filet mignon, or ribeye for best results. Cuts like brisket or chuck roast are not ideal because they need to be cook low and slow to break down that tough connective tissue.
Slice potatoes and steak into small pieces - Slice your potatoes and beef into small, bite size pieces, about 1 inch cubes. Small pieces are easier to eat with a spoon and cook faster than larger pieces.
Use a meat thermometer - Check the temperature of your steak while you're cooking. This ensures your steak doesn't turn out dry and overcooked. I like to cook my steak to 135 degrees Fahrenheit for medium doneness, but feel free to cook it to your preferred doneness.
Add a garnish - For a nice presentation for guests, some chopped fresh parsley or garlic butter croutons make a great garnish for your soup.
Frequently asked questions
For a quick cooking soup like this, I recommend tender cuts of beef like sirloin, filet mignon, or ribeye. Tough cuts like brisket or stew meat require much longer cooking time to break down the chewy connective tissue. For tougher cuts of meat, I recommend something like a beef stew instead.
Chopped fresh parsley, thin sliced green onion, or garlic butter croutons make a great garnish for steak and potato soup. You could also add a handful of fresh shredded cheese or parmesan crisps if you love a cheesy potato soup.
I recommend a slightly waxy potato because they hold their shape better after cooking. Yukon gold potatoes are a great choice because they're widely available year round. Baby potatoes or red potatoes are also great choices. Russet potatoes tend to fall apart after cooking, so I don't recommend using them in soups.
Leftover soup will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Reheat leftovers on the stovetop over medium heat or in the microwave.
Recommended
📖 Recipe
Steak and Potato Soup
Ingredients
- 16 ounces sirloin steak
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- ¼ cup (30 g) all purpose flour
- 32 ounces beef broth
- 1 tablespoon worcestershire sauce, or steak sauce
- 1 teaspoon dijon mustard
- ½ teaspoon dried thyme
- 1 pound yukon gold potatoes, chopped into bite size cubes
- 8 ounces heavy cream
Instructions
- Trim and cut sirloin steak into small, bite size pieces (about 1" cubes). Season on all sides with salt and pepper.
- In a stock pot over medium heat, add olive oil. When hot, add sirloin steak pieces cook until browned on all sides and cooked through to your liking in the center, about 3 to 4 minutes (medium steak is done at 135F). Remove from the pan, cover, and set aside. Leave juices and fat in the pan.
- Add onion and cook for 4 to 5 minutes, or until lightly browned around the edges. Add garlic and cook an additional 30 seconds.
- Add flour and stir to coat. Cook for one minute.
- Add broth, worcestershire sauce, dijon mustard, thyme, and potatoes, stirring to incorporate. Scrape the bottom of the pan to pull up any browned bits.
- Bring to a simmer, cover, and reduce heat to low. Cook for about 15 to 20 minutes, or until potatoes are fork tender (potatoes will easily pierce through with a fork).
- Return steak to the stock pot along with the heavy cream and stir to incorporate.
- Optionally, garnish with parsley or chives before serving.
Equipment Recommendations
Notes
- Use a tender cut of beef: I highly recommend using a tender cut of beef like sirloin, filet mignon, or ribeye for best results. Cuts like brisket or chuck roast are not ideal because they need to be cook low and slow to break down that tough connective tissue.
- Leftovers: Leftover soup will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Reheat leftovers on the stovetop over medium heat or in the microwave.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!
This soup sounds delicious! Thanks for sharing 🙂 Do you think I could use Sweet Potatoes instead of Yukon Gold?
Yes, sweet potatoes would work as a substitute!
Thanks fort getting back to me so quickly!! I'll be back to leave my 5***** review after I prepare it 🙂 Thanks, Heather