Creamy Steak & Potato Soup

By Lily | Last modified on Dec 26, 2025

Featured in: Soups

When the cold weather hits, there’s nothing more comforting than a warm bowl of soup that feels like a hug from the inside. This Creamy Steak & Potato Soup perfectly balances tender, juicy steak pieces with the smooth creaminess of potatoes blended into a savory, flavorful broth. Each spoonful delivers a combination of rich beef broth and silky dairy that warms you through and satisfies your hunger.

Whether you’re cooking for a family dinner or prepping meals for the week, this soup is hearty and easy to customize with your favorite herbs and spices. It’s a versatile dish that pairs beautifully with crusty bread, making it an ultimate cozy meal.

Why You’ll Love This Recipe

Rich, creamy broth combines perfectly with tender chunks of steak for a satisfying meal.
Simple ingredients come together quickly for a comforting homemade soup.
Customizable with fresh herbs like thyme and parsley for added flavor.
Perfect for cold evenings or meal prepping for easy lunches and dinners.

Ingredients

Steak (sirloin or rib-eye, 1 lb): Tender and flavorful beef cubed for a juicy, hearty bite in the soup.
Potatoes (4 medium, peeled and diced): Creamy and starchy, these soften to thicken the soup naturally.
Onion (1 medium, chopped): Adds sweetness and depth of flavor when sautéed with garlic.
Garlic (3 cloves, minced): Infuses the broth with a fragrant and savory aroma.
Beef broth (4 cups): The rich base that enhances the meaty flavor of the soup.
Heavy cream (1 cup): Provides luscious creaminess making the soup silky smooth.
Milk (1/2 cup): Lightens the texture while adding mild dairy richness.
Butter (2 tablespoons): Used for sautéing steak and vegetables, enriching the taste.
Salt (1 teaspoon): Enhances overall flavor and balances the soup.
Black pepper (1/2 teaspoon): Adds gentle heat and complexity.
Paprika (1/2 teaspoon): Brings subtle smoky warmth to the dish.
Fresh thyme (1 tablespoon, optional): Offers an earthy, herbal note that complements the beef.
Fresh parsley (for garnish): Adds bright color and fresh flavor when sprinkled on top.

Instructions

Brown the Steak: Start by heating butter in a large pot over medium-high heat until melted. Add the cubed steak and cook until browned on all sides. This step locks in the juices and develops a flavorful crust, which enhances the overall depth of the soup.
Sauté Onion and Garlic: Using the same pot, add chopped onions and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant. This builds a savory base and mellows the sharpness of the garlic.
Add Potatoes and Broth: Stir in diced potatoes, beef broth, salt, black pepper, and paprika. Raise the heat to bring the mixture to a boil, then reduce to a simmer. Cooking the potatoes tender allows them to absorb flavors and helps thicken the broth naturally.
Simmer Until Potatoes Are Tender: Let the soup simmer gently for 15 to 20 minutes. This slow cooking breaks down the potatoes, softening them perfectly without turning mushy, allowing for that rich creamy texture.
Add Steak and Cream: Return the browned steak to the pot along with heavy cream and milk. Stir to combine, then simmer for another 5 to 7 minutes. This step warms the steak through and lets the cream blend into the soup, creating a silky consistency.
Adjust Seasoning and Serve: Taste the soup and adjust the salt, pepper, or paprika as needed for your preferred seasoning level. Garnish with chopped fresh parsley and sprinkle fresh thyme on top if desired. Serve hot with crusty bread for a fulfilling meal.

You Must Know

Use a tender cut of steak like sirloin or rib-eye to ensure the meat stays juicy and soft after cooking.
Do not overcook the potatoes, as they should be tender but still whole for the best texture.
For a lower fat option, substitute half-and-half for heavy cream or use all milk.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from separating. The soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

Serving Suggestions

Serve this hearty soup alongside crispy crusty bread or warm garlic bread to soak up the creamy broth. A simple green salad with a light vinaigrette pairs well to balance the richness of the dish.

Professional Tips

For extra depth, sear steak pieces in batches to avoid overcrowding the pan, ensuring proper browning.
Use homemade beef broth if available—it adds richer flavor compared to store-bought.
Fresh thyme and parsley added at the end brighten the soup and enhance its fresh herbal notes.

FAQs

Can I use a different cut of beef?: Yes, but choose cuts suitable for quick cooking like sirloin or rib-eye to keep the meat tender. Tougher cuts may become chewy.
Is it possible to make this soup dairy-free?: Absolutely. Replace heavy cream and milk with coconut milk or any plant-based cream alternative for a dairy-free version.
Can I prepare this soup in a slow cooker?: Yes, brown the steak first on the stove, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding cream near the end.
How thick is the soup?: The soup is creamy and moderately thick thanks to the potatoes and dairy, but still spoonable and not overly heavy.
Should I peel the potatoes?: Peeling the potatoes is recommended for a smoother texture, but if you prefer rustic soup, leaving skins on is fine after thorough washing.
Can I add other vegetables?: Yes, carrots or celery can be added during the sautéing stage to add more flavor and texture to the soup.
How do I prevent the cream from curdling?: Add cream gradually toward the end of cooking over low heat and avoid boiling once cream is added to keep it silky.