When the cold wind begins to rattle the windowpanes and the evenings grow shorter, there is nothing quite as comforting as a big bowl of creamy steak and potato soup. I remember one particularly snowy February when the power went out for three days. My family and I huddled around the fireplace, and my mother decided to cook a massive pot of this very soup over the wood-burning stove. The aroma of searing beef and simmering herbs filled the room, making us forget the freezing temperatures outside. That experience solidified this creamy steak and potato soup as my all-time favorite winter meal. It is more than just a recipe; it is a warm hug in a bowl that combines the richness of a prime steakhouse dinner with the rustic charm of a country kitchen. Whether you are coming home from a long day at work or looking to impress guests at a cozy dinner party, this creamy steak and potato soup delivers a level of satisfaction that few other dishes can match.
Why This Recipe is a Must-Try
- Ultimate Satiety: Unlike thinner broths, this creamy steak and potato soup is incredibly filling, packed with high-quality protein and hearty carbohydrates that keep you full for hours.
- Restaurant Quality at Home: By using specific searing techniques for the beef, you achieve a depth of flavor usually reserved for high-end bistros.
- Meal Prep Friendly: This soup holds up beautifully in the fridge, and the flavors often deepen overnight, making it even better the next day.
- Versatile and Adaptable: You can easily swap ingredients to suit your pantry or dietary preferences without losing the core comfort factor.
Key Ingredient Notes
To make the best creamy steak and potato soup, you need to pay close attention to your choice of beef and tubers. For the steak, I highly recommend using a well-marbled cut like Ribeye or Sirloin. These cuts remain tender during the simmering process, whereas tougher cuts might require much longer cooking times to break down. Searing the steak pieces first creates a Maillard reaction, which forms a crust that adds a savory, umami-rich base to the entire creamy steak and potato soup.
When it comes to the potatoes, Yukon Gold are the gold standard for this recipe. Their naturally buttery texture and medium starch content allow them to hold their shape while still contributing to the overall creaminess of the broth. If you prefer a more rustic, slightly fall-apart texture, you could use Russet potatoes, which are similar to the ones featured in my Easy Roasted Potatoes with Lipton Onion Soup recipe. Using fresh heavy cream is also non-negotiable for achieving that velvety mouthfeel that defines a true creamy steak and potato soup.
Step-by-Step Guide with Pro Tips
Creating this creamy steak and potato soup is a labor of love that involves layering flavors. Start by cutting your steak into bite-sized cubes. Season them generously with salt and pepper. In a heavy-bottomed pot, sear the steak in small batches to ensure a deep brown crust. Pro Tip: Don't crowd the pan! If you put too much meat in at once, it will steam rather than sear, depriving your creamy steak and potato soup of its signature richness.
Once the meat is removed, use the remaining fat to sauté onions, carrots, and celery. This is the foundation of your flavor profile. Deglaze the pan with a splash of beef stock or red wine, scraping up all those delicious brown bits (fond). Return the steak to the pot along with your diced potatoes and herbs. Simmer gently until the potatoes are fork-tender. The final step is adding the cream and a touch of flour or cornstarch slurry to reach your desired thickness. For those who lead a busy lifestyle, having a quick dinner option is essential, much like The Ultimate 20-Minute Ground Turkey Bowl for Busy Weeknights, but when you have the time, this creamy steak and potato soup is well worth the extra effort.
Variations & Serving Suggestions
While the classic version is hard to beat, you can customize your creamy steak and potato soup in many ways. For a smoky twist, add some crumbled bacon on top before serving. If you want a bit of a kick, a pinch of red pepper flakes or a dash of hot sauce can cut through the richness of the cream. You can also add greens like spinach or kale in the last five minutes of cooking for a boost of nutrition and color. I love serving this soup in a hollowed-out sourdough bread bowl or with a side of crusty garlic bread to soak up every last drop.
If you find yourself with leftovers, this soup stores perfectly. I recommend using Basics Glass Food Storage containers to keep the soup fresh and prevent it from absorbing other fridge odors. This ensures that your creamy steak and potato soup tastes just as good on Tuesday as it did on Sunday.
Nutrition Information
| Metric | Value |
|---|---|
| Calories | 480 kcal |
| Total Fat | 32g |
| Saturated Fat | 18g |
| Cholesterol | 110mg |
| Sodium | 850mg |
| Carbohydrates | 26g |
| Fiber | 3g |
| Sugar | 4g |
| Protein | 24g |
Conclusion
In the world of comfort food, few things stand taller than a well-made creamy steak and potato soup. It is a dish that celebrates simple, high-quality ingredients and the joy of slow cooking. I hope this recipe brings as much warmth and happiness to your kitchen as it has to mine over the years. Don't be afraid to make it your own, and remember that the secret ingredient is always a bit of patience. Enjoy your delicious, homemade creamy steak and potato soup tonight!
FAQs
What is the best cut of meat for creamy steak and potato soup?
Sirloin or Ribeye are the best choices because they stay tender during the simmering process and offer excellent flavor.
Can I make this soup in a slow cooker?
Yes! Sear the meat and sautu00e9 the veggies first, then place everything except the cream in the slow cooker for 6 hours on low. Stir in the cream at the end.
How do I store leftovers of creamy steak and potato soup?
Store the soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove to avoid curdling the cream.
Creamy Steak and Potato Soup
- Total Time: PT1H
- Yield: 6 servings 1x
Description
A rich, velvety soup featuring tender seared steak, buttery Yukon Gold potatoes, and a savory cream base.
Ingredients
1.5 lbs Sirloin or Ribeye steak, cubed
4 cups Yukon Gold potatoes, diced
1 large yellow onion, diced
2 large carrots, sliced
2 stalks celery, chopped
4 cloves garlic, minced
4 cups beef broth
1 cup heavy cream
2 tbsp olive oil
1 tsp dried thyme
Salt and black pepper to taste
2 tbsp fresh parsley, chopped
Instructions
Step 1: Season the steak cubes with salt and pepper. Heat olive oil in a large pot over medium-high heat and sear the steak in batches until browned on all sides. Remove steak and set aside.
Step 2: In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Step 3: Add the minced garlic and thyme, cooking for another minute until fragrant.
Step 4: Pour in the beef broth, scraping the bottom of the pot to release the browned bits. Add the diced potatoes and the seared steak back into the pot.
Step 5: Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes, or until the potatoes are tender.
Step 6: Stir in the heavy cream and let the soup simmer for another 5 minutes to thicken slightly. Garnish with fresh parsley before serving.
Notes
For a thicker soup, mash a few of the potato chunks against the side of the pot before adding the cream.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Soups & Stews
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 110mg
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