Creamy Steak and Potato Soup Recipe

Introduction

This hearty steak and potato soup is a comforting meal perfect for chilly days. Tender beef, tender potatoes, and a creamy broth come together in a slow cooker for effortless flavor and warmth.

Ingredients

• 1 ½ lbs. beef stew meat or sirloin, cut into cubes
• 2 tbsp. cooking oil
• 4 small russet potatoes, diced
• ½ tsp. salt
• ¼ tsp. pepper
• 1 tsp. dried thyme
• ½ tsp. garlic powder
• 1 sweet yellow onion, diced
• 32 oz. box beef broth
• 1 cup heavy cream (wait to add until the end of the cooking time)

Instructions

1. Step 1: In a large skillet over medium-high heat, heat the cooking oil. Brown the beef cubes on all sides, searing but not cooking them through. Transfer the browned beef to the slow cooker.
2. Step 2: Add the diced potatoes, salt, pepper, dried thyme, garlic powder, diced onion, and beef broth to the slow cooker with the beef.
3. Step 3: Cover and cook on low for 8 hours, avoiding opening the lid during cooking to keep the heat steady.
4. Step 4: Once cooking is complete, stir in the heavy cream until well combined.
5. Step 5: Serve the soup hot and enjoy the rich, comforting flavors.

Tips & Variations

• For extra depth, add a splash of Worcestershire sauce before cooking.
• Swap russet potatoes for Yukon gold for a creamier texture.
• Add chopped carrots or celery for additional vegetables and color.
• If you prefer a thicker soup, mash some potatoes against the side of the slow cooker before adding the cream.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling of the cream. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin or stew meat work best due to their tenderness after slow cooking. Avoid very lean cuts that may dry out.

Can I skip the heavy cream?

Yes, omitting the cream will still yield a delicious soup with a brothier texture, but the cream adds richness and smoothness you might miss.