Steak And Potato Soup Recipe

If you’re looking for the ultimate comfort food in a bowl, this steak and potato soup has you covered. Imagine the hearty satisfaction of tender beef, creamy potatoes, and melted cheddar cheese in every bite. It’s the kind of meal that warms you up from the inside out, making it perfect for chilly days or whenever you’re craving something hearty and filling. This recipe strikes the ideal balance between a classic potato soup and a rich, beefy stew—a match made in soup heaven.

Whenever I make this soup, I’m instantly transported back to my grandmother’s kitchen, where she’d simmer hearty stews and soups all day. The aroma would fill the entire house, and that first spoonful was always pure comfort. I’ve taken a few liberties with her recipe, adding my own touches (like the cheese!), but the heart of the dish remains the same. With just a handful of simple ingredients, you can bring this nostalgic, flavorful soup to life in your own kitchen.

this RECIPE

The origin story: a blend of classic steak and potato flavors

This steak and potato soup draws inspiration from classic American steakhouse flavors, where a juicy steak is often served alongside a hearty helping of potatoes. It’s a match that’s been cherished in many cuisines, but here we’re transforming those iconic flavors into a comforting soup. The combination of beef, potatoes, and cheddar is common in many dishes, but bringing them together in a single pot gives this soup a unique twist. Soups like this have been beloved across the world for centuries—variations with beef and potatoes pop up in everything from Irish stews to French potages, each with its own spin.

Let’s talk ingredients: bringing depth and flavor to your soup

Each ingredient in this soup serves a purpose, adding layers of flavor and texture. Here’s a quick rundown to help you make the most of each one:

• Beef: This is the star of the dish. Sirloin steak, chuck roast, or stew beef all work well, each adding a different level of richness. For a tender and melt-in-your-mouth texture, I personally prefer using chuck roast. If you’re looking for a leaner option, sirloin is great, though it might not be as tender. Aim for fresh beef with good marbling for the best flavor.
• Yellow onion: The onion adds a slight sweetness and depth to the soup, balancing out the savory flavors. If you don’t have yellow onion, white onion works in a pinch, though the flavor might be a bit sharper.
• Garlic: Just three cloves of garlic add a wonderful aroma and savory base to the soup. Don’t skip this! If you’re out of fresh garlic, a teaspoon of garlic powder can work, but fresh is always best for that punch of flavor.
• Russet potatoes: These are perfect for soups because they break down a bit as they cook, adding thickness. Yukon Gold potatoes can also be used if you prefer a creamier texture, but keep in mind they hold their shape better.
• All-purpose flour: Just a tablespoon helps thicken the soup, giving it a slightly creamy texture. If you’re gluten-free, you can swap this out for a gluten-free flour blend.
• Chicken stock: Although beef broth would be the obvious choice, chicken stock keeps the soup from becoming too heavy while still adding savory depth. If you only have beef broth on hand, it will work, but consider using a low-sodium version to avoid overpowering the flavors.
• Cheddar cheese: A handful of cheddar adds a creamy, tangy finish to the soup. Use a sharp cheddar for the best flavor, but mild cheddar works too. For a twist, try Gouda or Swiss cheese for a slightly different taste.
• Heavy cream: This is what makes the soup so luxuriously creamy. If you’re watching calories, you could substitute half-and-half, but keep in mind it won’t be quite as rich.

Kitchen gear: what you need to make this soup shine

You don’t need much to make this soup, but a few key tools can make your life easier:

• Large pot or Dutch oven: This is a must for soups like this. A Dutch oven holds heat beautifully and allows the ingredients to cook evenly, but any large pot with a lid will do. Make sure it’s deep enough to handle all the ingredients without spilling over.
• Sharp knife: Since you’ll be cutting through beef and potatoes, a good sharp knife will make prepping a breeze. If you’ve got a chef’s knife, that’s ideal.
• Wooden spoon or spatula: Perfect for stirring the ingredients without scratching your pot, especially when searing the beef.
• Ladle: A ladle is super helpful for serving up soup. It’s the difference between a spill-free bowl and a countertop covered in soup drips.

Step-by-step: making steak and potato soup

Let’s get cooking! This recipe comes together in just a few steps, but each one adds a layer of flavor.

1. Prep your ingredients: Before you start, make sure everything is chopped and ready to go. Dice the potatoes into bite-sized pieces (they’ll break down a bit during cooking, so they don’t have to be perfect), and cut your beef into chunks.
2. Sear the beef: Heat a bit of oil in your large pot over medium-high heat. When it’s hot, add your beef in batches. Sear a few sides for a good crust—this helps lock in flavor. Don’t worry about cooking it all the way through; it’ll finish in the soup. If you crowd the pot, the beef will steam instead of searing, so work in batches if needed.
3. Add the onions and garlic: Toss in the diced onions with a bit more oil if the pot is dry. Lower the heat a little to avoid burning. Cook until the onions are translucent, about 3-4 minutes, then add the garlic. Stir until the garlic is fragrant, about 30 seconds.
4. Add the potatoes and season: Add the diced potatoes, a good pinch of salt, and some black pepper. This seasoning step is essential for layering flavor, but remember, you can always add more salt later!
5. Sprinkle in the flour: Stir in the tablespoon of flour and let it cook for a minute to remove any raw taste. This will help thicken the soup as it cooks.
6. Pour in the chicken stock: Add just enough stock to come up close to the top of the ingredients, but don’t submerge everything completely. Bring the soup to a simmer, then cover and let it cook for 30 minutes.
7. Finish with cream and cheese: After 30 minutes, remove the pot from the heat. Stir in the heavy cream and cheddar cheese, mixing until smooth. Taste and adjust seasoning as needed.

Variations and adaptations to try

This steak and potato soup is delicious as is, but here are a few ways to make it your own:

• Make it gluten-free: Swap out the all-purpose flour for a gluten-free blend, or use cornstarch as a thickener (mix it with a little cold water before adding).
• Lower-calorie option: Use half-and-half instead of heavy cream and reduce the cheese a bit. You could also use a leaner cut of beef like sirloin.
• Add more veggies: Carrots, celery, and mushrooms can add extra flavor and texture. Just sauté them with the onions and garlic.
• Spicy twist: Add a pinch of crushed red pepper flakes or a dash of hot sauce for some heat.
• Herb variation: Add fresh thyme or rosemary when adding the potatoes. They add a nice earthy flavor that complements the beef.

Serving suggestions and presentation tips

When serving this soup, ladle it into bowls and add a sprinkle of shredded cheddar on top for extra cheesy goodness. A bit of fresh parsley or chives adds a pop of color and freshness. For a comforting meal, pair the soup with warm crusty bread or a slice of garlic toast to mop up every last bit of the creamy broth.

If you’re serving this for a dinner party, consider offering a simple side salad with a light vinaigrette. The acidity helps balance out the richness of the soup.

Perfect pairings

For a refreshing beverage pairing, here are a few ideas:

• Iced tea with lemon: The slight acidity and crispness of iced tea pairs beautifully with the rich, creamy soup.
• Sparkling water with a twist of lime: Simple and refreshing, it helps cleanse your palate between bites.
• Ginger ale: The slight spice from ginger complements the savory flavors in the soup, adding a bit of warmth.
• Apple cider: Especially in cooler months, a glass of warm (or cold) apple cider can add a cozy, autumnal vibe.

Storage and reheating tips

If you have leftovers, this soup stores well! Keep it in an airtight container in the refrigerator for up to 3 days. When reheating, warm it on the stove over low heat, stirring occasionally. You may need to add a splash of stock or water to loosen it up, as it tends to thicken in the fridge.

If you’d like to freeze it, leave out the cheese and cream. Add those after thawing and reheating to maintain the soup’s texture and flavor.

Adjusting for different serving sizes

This recipe serves about four people, but it’s easy to adjust! For a larger batch, simply double the ingredients, keeping the cooking times roughly the same. If you’re making a smaller batch, halving the ingredients works too, but watch the liquid levels so the soup doesn’t get too thick.

Frequently asked questions

1. Can I use a different type of potato?
Absolutely! Yukon Gold potatoes work well, though they hold their shape better than russets.

2. Can I make this soup dairy-free?
Yes! Use a non-dairy cream (like coconut cream) and skip the cheese or use a dairy-free cheese substitute.

3. How can I make it thicker?
If you like a really thick soup, mash some of the potatoes in the pot after cooking. It’ll give a creamier texture.

4. What can I use if I don’t have chicken stock?
Beef broth works great in a pinch. Just be mindful of the salt level.

5. Can I add other spices?
Of course! Thyme, rosemary, or a dash of smoked paprika can add extra depth.

This steak and potato soup is just the thing to satisfy those hearty meal cravings. Give it a try, and feel free to experiment to make it your own!

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