On a chilly evening, nothing beckons comfort quite like a steaming bowl of soup. This Creamy One-Pot Steak and Potato Soup is the hug you didn’t know you needed, blending tender chunks of steak with silky Yukon Gold potatoes in a rich broth. Not only is this delectable dish perfect for squeezing into a busy weeknight, but it also brings everyone together for a warm, satisfying meal. Imagine stepping into your kitchen and whipping up this hearty goodness with minimal cleanup—it’s the essence of cozy dining. Whether you’re facing a frigid winter night or simply craving some old-school comfort food, this recipe is sure to become a staple in your home. Ready to stir up some magic in your kitchen? Let’s dive in!
Why is This Soup So Special?
Creamy, Dreamy Comfort: Each bowl of this Steak and Potato Soup wraps you in warmth with its rich, velvety broth that feels like a cozy hug.
One-Pot Wonder: Save time on cleanup! This recipe is crafted to cook everything in a single pot, making it ideal for busy weeknights.
Crowd-Pleasing Flavors: The combination of tender steak and hearty Yukon Gold potatoes works together to create a dish that delights even the pickiest eaters.
Versatile Additions: Feel free to mix in colorful veggies like frozen peas or carrots for an added nutritional boost.
Easy to Customize: You can adjust this recipe effortlessly—swap heavy cream for evaporated milk to lighten it up without sacrificing that beloved creaminess.
Whether paired with a crisp side salad or served in a crusty bread bowl, this soup is your ticket to simple and satisfying home cooking. Don’t forget to check out my other delicious recipes like Ham Potato Soup for more comforting options!
Steak and Potato Soup Ingredients
For the Soup Base
- Olive Oil – Perfect for searing the steak and adding richness; vegetable oil can be used for a lighter option.
- Flank Steak – This tender cut provides a rich flavor; sirloin or chuck steak are great alternatives.
- Salt and Pepper – Essential for enhancing flavors; adjust based on your preference.
- Unsalted Butter – Adds depth to the broth; use salted butter if unsalted is unavailable, but reduce extra salt accordingly.
- Onion – Builds the soup’s foundational flavor; shallots can substitute for a milder taste.
- Garlic – Fresh minced garlic enhances aroma and taste; garlic powder is a quick fallback if needed.
For Thickening and Flavor
- All-Purpose Flour – Crucial for achieving a creamy consistency; replace with cornstarch for gluten-free needs.
- Beef Broth – This rich base makes the soup hearty; opt for homemade or low-sodium varieties for added control.
For the Comfort
- Yukon Gold Potatoes – Bring heartiness and texture to the soup; russet potatoes also work well.
- Worcestershire Sauce – Adds umami depth to the flavor profile; tamari serves as a gluten-free option.
- Heavy Cream – Enriches the soup with a creamy finish; substitute half-and-half or coconut cream for a dairy-free variant.
From the first crackle of the searing steak to the last creamy spoonful, this Steak and Potato Soup effortlessly transforms your kitchen into a sanctuary of comfort food. Enjoy every delicious moment!
Step‑by‑Step Instructions for Steak and Potato Soup – Creamy One-Pot Comfort Recipe
Step 1: Sear the Steak
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Season 1 pound of flank steak with salt and pepper, then add it to the pot, browning each side for about 4-5 minutes until a nice crust forms. Once browned, remove the steak from the pot and set it aside to rest, leaving the flavorful drippings behind.
Step 2: Sauté the Aromatics
Lower the heat to medium and add 2 tablespoons of unsalted butter to the pot. Once melted, add 1 chopped onion, cooking for about 3 minutes until translucent. Stir in 2 minced garlic cloves and cook for an additional 30 seconds until fragrant, enhancing the base flavors of your Steak and Potato Soup.
Step 3: Create the Roux
Sprinkle in 1/4 cup of all-purpose flour, stirring well to combine with the butter and aromatics. Cook this roux for about 1 minute, allowing it to thicken slightly and develop a nutty aroma. Gradually whisk in 4 cups of beef broth, scraping up any brown bits stuck to the pot for added flavor to your creamy one-pot dish.
Step 4: Add the Potatoes and Seasonings
Toss in 2 cups of diced Yukon Gold potatoes and 2 tablespoons of Worcestershire sauce, bringing the mixture to a generous boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for approximately 15 minutes or until the potatoes are tender and easily pierced with a fork.
Step 5: Incorporate the Steak and Cream
Return the reserved steak to the pot, along with any juices that have accumulated. Stir in 1 cup of heavy cream, allowing it all to simmer together for an additional 5 minutes, heating through completely. Taste the soup and adjust seasonings as necessary, ensuring it’s perfectly seasoned to your liking.
Step 6: Serve and Enjoy
Ladle the creamy, hearty Steak and Potato Soup into bowls, savoring the aroma wafting around your kitchen. Feel free to top with chopped chives or shredded cheddar cheese for an added touch. With each soothing spoonful, relish in the comforting flavors that make this dish an unforgettable joy on chilly evenings.
Make Ahead Options
These Creamy Steak and Potato Soup ingredients are perfect for meal prep enthusiasts! You can chop all your vegetables and even brown the steak up to 24 hours in advance. Simply store the prepped ingredients in the refrigerator in an airtight container to maintain freshness. When you’re ready to enjoy the soup, follow the remaining steps starting with sautéing the onions and garlic, then add your prepared steak and vegetables. This way, you save time on a busy weeknight while ensuring your soup is just as delicious as if you’d made it all at once. With this make-ahead strategy, you’re set for cozy dining with minimal fuss!
Variations & Substitutions for Steak and Potato Soup
Feel free to explore flavors and adapt this recipe to suit your taste buds—you might just discover a new family favorite!
-
Veggie Boost: Add frozen peas or diced carrots for a colorful, nutritious twist. They cook quickly and add a nice pop of sweetness.
-
Gluten-Free Option: Swap all-purpose flour with cornstarch or a gluten-free flour blend. Your soup will remain creamy without the gluten!
-
Dairy-Free Delight: Use coconut cream in place of heavy cream for a deliciously creamy dairy-free version that doesn’t skimp on flavor.
-
Heat it Up: Toss in a pinch of red pepper flakes or a few dashes of hot sauce for an extra kick. It will give your soup a delightful warmth.
-
Change the Protein: Trade flank steak for ground beef or shredded chicken. Each protein will bring a unique richness to your comforting bowl of goodness.
-
Herb Infusion: Stir in fresh herbs like thyme or rosemary as it simmers, adding aromatic depth. Just a teaspoon of dried herbs can elevate the flavor immensely!
-
Sweet Potato Swap: Use sweet potatoes instead of Yukon Gold for a unique, slightly sweeter flavor profile and vibrant color.
Integrating these variations allows you to make the soup your own. If you’re looking for more comforting options, don’t miss out on my Carrot Potato Soup and Loaded Baked Potato recipes!
Expert Tips for Steak and Potato Soup
Potato Prep: Soak diced Yukon Gold potatoes in cold water for 10 minutes. This step prevents cloudiness and ensures a smooth texture in your soup.
Searing Steak: Sear the steak in batches to create a nice crust on each piece. This enhances flavor and keeps the meat juicy when added back to the soup.
Thickening Trick: If you prefer a thicker soup, add a bit more flour while making the roux, and whisk thoroughly before adding the beef broth.
Reheating Wisely: When reheating leftovers, always stir in extra beef broth to maintain the silky consistency of your Steak and Potato Soup.
Seasoning Balance: Taste the soup before serving and adjust seasoning with salt and pepper to achieve a balanced flavor profile. Don’t hesitate to experiment!
Add Veggies: Mix in colorful frozen peas or diced carrots towards the end of cooking for added nutrition and a pop of color to your comforting dish.
How to Store and Freeze Steak and Potato Soup
Room Temperature: Leftovers should not be left out for more than 2 hours to prevent bacteria growth.
Fridge: Store steak and potato soup in shallow airtight containers for up to 4 days. Always wait until it’s cooled down to room temperature before sealing.
Freezer: You can freeze the soup for up to 2 months. Portion it into freezer-safe bags or containers, leaving some space for expansion as it freezes.
Reheating: When ready to eat, thaw the soup in the fridge overnight, then reheat gently on the stove, adding a bit of beef broth if it thickens too much. Enjoy every warm, creamy bite of your Steak and Potato Soup!
What to Serve with Creamy One-Pot Steak and Potato Soup
Cozy up your dinner table with delightful sides that perfectly enhance this creamy, comforting soup.
-
Crusty Bread Rolls: Perfect for dipping, these warm rolls soak up the savory broth, making every bite satisfying. Try fresh sourdough for a unique twist!
-
Simple Green Salad: A refreshing mix of greens with a lemon vinaigrette balances the rich flavors of the soup, adding a refreshing crunch.
-
Garlic Bread: Crispy and buttery, garlic bread complements the warmth of the soup, making it an irresistible pairing that everyone will love.
-
Roasted Brussels Sprouts: Crispy on the outside and tender inside, these seasoned veggies add a touch of earthiness to your meal, beautifully contrasting the creamy soup.
-
Homemade Biscuits: Flaky biscuits provide a buttery softness that pairs wonderfully with the hearty soup, ensuring a delightful texture experience in every bite.
-
Crispy Potato Wedges: Double down on potatoes! These seasoned wedges add a satisfying crunch that echoes the soup’s creamy texture while enhancing the overall flavor profile.
-
Sparkling Water with Lemon: Keep it light! A refreshing sparkling water adds a zesty touch that cuts through the richness of the soup, making each bite brighter.
Steak and Potato Soup Recipe FAQs
How do I choose the best potatoes for this recipe?
Absolutely! I recommend using Yukon Gold potatoes for their creamy texture and buttery flavor. Look for potatoes that are firm, with no dark spots or blemishes. If you can’t find Yukon Gold, Russet potatoes make a good substitute, but they may change the texture slightly.
How long can I store the leftovers?
You can store your Steak and Potato Soup in shallow airtight containers in the fridge for up to 4 days. Make sure to let it cool to room temperature before sealing. For the best flavor, consume within this timeframe!
Can I freeze this soup, and how?
Very much so! This soup freezes beautifully for up to 2 months. To freeze, ladle portions into freezer-safe bags or containers, leaving space for expansion. Thaw in the fridge overnight before reheating on the stove. If it thickens while reheating, simply stir in a bit of beef broth to bring it back to creamy perfection.
What if my soup turns out too thick?
If you find your Steak and Potato Soup is thicker than you like, don’t fret! Just add a bit of beef broth or water gradually while stirring until you reach your desired consistency. The more the merrier! It’s all about getting that silky finish.
Is this soup safe for dogs?
I would recommend against feeding this soup to your furry friends. While the ingredients are safe in small amounts, the seasoning and butter might upset their stomachs. Always consult your vet before sharing your delicious meals!
Comforting Steak and Potato Soup – Your Creamy One-Pot Joy
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil over medium-high heat in a large pot. Season 1 pound of flank steak with salt and pepper, then add it to the pot, browning each side for about 4-5 minutes until a nice crust forms. Remove the steak from the pot and set aside.
- Lower the heat to medium and add 2 tablespoons of unsalted butter to the pot. Once melted, add 1 chopped onion and cook for about 3 minutes until translucent. Stir in 2 minced garlic cloves and cook for an additional 30 seconds until fragrant.
- Sprinkle in 1/4 cup of all-purpose flour, stirring well to combine with the butter and aromatics. Cook this roux for about 1 minute, then gradually whisk in 4 cups of beef broth.
- Add 2 cups of diced Yukon Gold potatoes and 2 tablespoons of Worcestershire sauce, bringing the mixture to a boil. Once boiling, reduce heat to a simmer and cover, cooking for approximately 15 minutes until the potatoes are tender.
- Return the reserved steak to the pot, along with any juices. Stir in 1 cup of heavy cream and simmer for an additional 5 minutes.
- Serve the soup in bowls, optionally topped with chopped chives or shredded cheddar cheese.
Leave a Reply