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Steak And Potato Soup

Steak And Potato Soup

Melena
Steak and Potato Soup is a robust, savory soup combining tender steak, hearty potatoes, vegetables, and flavorful broth. It’s a comforting, filling meal that’s perfect for weeknight dinners, cozy lunches, or family gatherings. Rich, warm, and satisfying, this soup is hearty enough to serve as a main course while still being light and adaptable.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients
  

  • Core Ingredients:
  • 1 lb steak sirloin, ribeye, or preferred cut, cut into bite-sized pieces
  • 4 –5 medium potatoes Yukon gold or russet, diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 celery stalks chopped
  • 2 carrots sliced
  • 4 cups beef broth or stock
  • 2 tablespoons butter or olive oil
  • Salt pepper, and herbs (thyme, rosemary, or parsley)
  • Optional Extras:
  • ½ cup cream or milk for a creamy variation
  • Grated cheese for topping
  • Worcestershire or soy sauce for extra depth
  • Fresh parsley for garnish
  • Tip: Choose tender steak for quick cooking or chuck/slow-cooked cuts for richer slow-simmered soup.

Instructions
 

  • Step 1 – Prepare Ingredients
  • Wash and dice potatoes, chop vegetables, and cut steak into bite-sized pieces.
  • Step 2 – Sear the Steak
  • Heat butter or olive oil in a large pot over medium-high heat.
  • Sear steak pieces until browned on all sides, then remove and set aside.
  • Step 3 – Cook the Vegetables
  • In the same pot, sauté onions, garlic, celery, and carrots until fragrant and slightly softened.
  • Step 4 – Combine Ingredients
  • Add potatoes, seared steak, and beef broth.
  • Season with salt, pepper, and herbs.
  • Step 5 – Simmer
  • Cover and simmer for 20–30 minutes (quick version) until potatoes are tender.
  • For slow-cooked flavor, simmer 1–2 hours.
  • Step 6 – Optional Creamy Finish
  • Stir in cream or milk during the last few minutes of cooking. Adjust seasoning.
  • Step 7 – Serve
  • Ladle soup into bowls. Garnish with parsley or cheese.
  • Serve with crusty bread or rolls.

Notes

  • Use quality steak and fresh vegetables for maximum flavor.
  • Don’t overcook steak to prevent toughness.
  • Adjust potato type: Yukon gold → creamy, Russet → fluffy chunks.
  • Season gradually and taste throughout cooking.
  • Let soup rest a few minutes; flavors meld beautifully.