Creamy Steak Potato Soup
This creamy steak and potato soup combines tender beef, smooth potatoes, and rich cream for a comforting, hearty dish perfect for cold evenings or meal prep.
Equipment
- 1 large pot
Ingredients
- 1 lb sirloin or rib-eye steak cubed
- 4 medium potatoes peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups beef broth
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon fresh thyme optional
- Fresh parsley chopped (for garnish)
Instructions
- Heat butter in a large pot over medium-high heat and brown the cubed steak on all sides, then remove and set aside.
- Sauté the chopped onion and minced garlic in the same pot for 2-3 minutes until fragrant and softened.
- Add diced potatoes, beef broth, salt, black pepper, and paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Return the cooked steak to the pot and stir in heavy cream and milk. Simmer for an additional 5-7 minutes to heat through and thicken slightly.
- Adjust seasoning as needed and serve hot, garnished with fresh parsley and optional thyme.
Notes
- Use rib-eye for extra tender steak or sirloin for leaner meat.
- Add your favorite herbs like rosemary for variation.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with crusty bread for a complete meal.