There’s something deeply comforting about a bowl of Creamy Steak & Potato SoupCreamy Steak & Potato Soup that takes me right back to the cozy kitchen of my beloved Mama Lou. I remember the way she’d simmer this hearty soup on chilly evenings, filling the house with the warm aroma of tender steak and earthy potatoes mingling with fragrant herbs. This soup isn’t just food—it’s a hug in a bowl, a tradition passed down through generations, and a reminder of family dinners with my sister Ouma, where we’d sit close, savoring every spoonful and sharing stories late into the night. Today, I’m thrilled to share this recipe with you, hoping it brings the same warmth and comfort to your table as it has to mine.
Table of Contents
Why You’ll Love This Creamy Steak & Potato SoupCreamy Steak & Potato Soup
Creamy Steak & Potato SoupCreamy Steak & Potato Soup is one of those rare dishes that blends rich, savory flavors with a velvety texture that feels indulgent yet homey. You’ll love how the tender chunks of steak melt into the creamy broth, while the potatoes add that perfect touch of heartiness. Growing up, this soup was always a special occasion meal in our house. Mama Lou believed good food was the foundation of family connection, and this recipe was her way of bringing us all together, especially during the cold months.
What makes this soup stand out, beyond its taste, is the ease of preparation and the way it fills your kitchen with an inviting aroma. From the first simmer to the final swirl of cream, every step feels like creating a memory. Whenever I make this soup now, I think about those times with Ouma, how we’d sneak tastes when Mama Lou wasn’t looking, giggling over the little spills we’d make. It’s more than just a recipe; it’s a bridge to those moments of love and laughter.
Ingredients You’ll Need for This Creamy Steak & Potato SoupCreamy Steak & Potato Soup
- 1 pound sirloin steak, cut into 1-inch cubes (substitute with ribeye or flank steak for more marbling)
- 4 medium russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth (homemade or low-sodium store-bought)
- 1 cup whole milk or heavy cream (for a lighter option, use half-and-half)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (can substitute with gluten-free flour if needed)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Nutrition Facts
- Calories: Approximately 380 per serving
- Protein: 28g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 4g
- Sugar: 3g
- Sodium: 720mg (varies depending on broth choice)
Hearty Comfort in a Bowl Creamy Steak and Potato Soup Recipe
Learn how to make delicious Creamy Steak & Potato SoupCreamy Steak & Potato Soup. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound sirloin steak, cut into 1-inch cubes (substitute with ribeye or flank steak for more marbling)
- 4 medium russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth (homemade or low-sodium store-bought)
- 1 cup whole milk or heavy cream (for a lighter option, use half-and-half)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (can substitute with gluten-free flour if needed)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by heating the olive oil in a large pot over medium-high heat. Add the cubed steak in batches, searing each side until nicely browned but not cooked through, about 3 minutes per side. Remove the steak and set aside.
- In the same pot, reduce the heat to medium and add the butter. Once melted, sauté the onion until soft and translucent, around 5 minutes. Then add the minced garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook this mixture for about 2 minutes to eliminate the raw flour taste; you’ll notice it thickening slightly.
- Slowly pour in the beef broth while stirring to avoid lumps. Add the diced potatoes, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Simmer the soup for 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
- Return the seared steak to the pot and cook for an additional 10 minutes, allowing the flavors to meld and the steak to reach your desired tenderness.
- Lower the heat and stir in the milk or cream. Warm gently without boiling to prevent curdling. Taste and adjust seasoning as needed.
- Serve hot, garnished with freshly chopped parsley. This soup pairs beautifully with crusty bread or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Creamy Steak & Potato SoupCreamy Steak & Potato Soup
- Start by heating the olive oil in a large pot over medium-high heat. Add the cubed steak in batches, searing each side until nicely browned but not cooked through, about 3 minutes per side. Remove the steak and set aside.
- In the same pot, reduce the heat to medium and add the butter. Once melted, sauté the onion until soft and translucent, around 5 minutes. Then add the minced garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook this mixture for about 2 minutes to eliminate the raw flour taste; you’ll notice it thickening slightly.
- Slowly pour in the beef broth while stirring to avoid lumps. Add the diced potatoes, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Simmer the soup for 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
- Return the seared steak to the pot and cook for an additional 10 minutes, allowing the flavors to meld and the steak to reach your desired tenderness.
- Lower the heat and stir in the milk or cream. Warm gently without boiling to prevent curdling. Taste and adjust seasoning as needed.
- Serve hot, garnished with freshly chopped parsley. This soup pairs beautifully with crusty bread or a simple green salad.
Tips for Making the Best Creamy Steak & Potato SoupCreamy Steak & Potato Soup
One of my favorite memories with Mama Lou was watching her patiently brown the steak, always saying, “The sear locks in the flavor, child.” Don’t rush this step—it truly makes a difference. If you try to crowd the pan, the meat will steam instead of brown, which dulls the taste.
Another tip is to use russet potatoes because they break down just enough during simmering to thicken the soup naturally, adding to that creamy texture without extra starch. When I make this with Ouma, she always insists on adding a pinch of smoked paprika for that subtle smoky undertone that Mama Lou loved.
Lastly, don’t skip the gentle warming of the cream at the end. Boiling can cause it to separate, and that’s a heartbreak no one wants. Slowly stir it in and keep the heat low—this keeps the soup silky smooth and luscious.
Serving Suggestions and Pairings
This Creamy Steak & Potato SoupCreamy Steak & Potato Soup shines brightest when served with simple, rustic sides that complement its rich flavors. I love pairing it with a warm baguette or homemade cornbread, which I learned to bake alongside Mama Lou on lazy Sunday afternoons. Ouma and I would sneak little pieces of the cornbread, giggling as crumbs fell everywhere.
A crisp green salad with a tangy vinaigrette cuts through the richness perfectly, adding a refreshing balance. If you’re feeling indulgent, a glass of red wine, such as a Cabernet Sauvignon or Merlot, elevates the experience, echoing the depth of the beef in the soup.
Storage and Reheating Tips
One of the best things about this soup is how well it keeps. I remember making large batches to share with my family, especially when Ouma was visiting from out of town. It freezes beautifully, making it a lifesaver for busy days when you want a nourishing meal without the fuss.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stove over low heat, stirring occasionally.
- If frozen, thaw overnight in the fridge before reheating to preserve texture.
- Add a splash of broth or cream during reheating if the soup has thickened too much.
Frequently Asked Questions
What are the main ingredients for Creamy Steak & Potato SoupCreamy Steak & Potato Soup?
The main ingredients for Creamy Steak & Potato SoupCreamy Steak & Potato Soup include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Creamy Steak & Potato SoupCreamy Steak & Potato Soup?
The total time to make Creamy Steak & Potato SoupCreamy Steak & Potato Soup includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Creamy Steak & Potato SoupCreamy Steak & Potato Soup ahead of time?
Yes, Creamy Steak & Potato SoupCreamy Steak & Potato Soup can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Creamy Steak & Potato SoupCreamy Steak & Potato Soup?
Creamy Steak & Potato SoupCreamy Steak & Potato Soup pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Creamy Steak & Potato SoupCreamy Steak & Potato Soup suitable for special diets?
Depending on the ingredients used, Creamy Steak & Potato SoupCreamy Steak & Potato Soup may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Every time I make this Creamy Steak & Potato SoupCreamy Steak & Potato Soup, I’m reminded of the simple joys Mama Lou instilled in our family kitchen—the importance of patience, love, and sharing. It’s more than just a meal; it’s a tradition that connects me to my roots and to my sister Ouma, who still calls me whenever she craves this soup, no matter the distance.
Whether you’re cooking for family, friends, or simply yourself, this recipe invites you to slow down, savor the process, and create something nourishing that feels like home. I hope it fills your kitchen with warmth and your heart with memories, just like it does mine.
