Creamy Steak and Potato Soup

Published January 9, 2023. Last updated August 25, 2026 by Lauren Vavala Harris

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This Creamy Steak and Potato Soup is loaded with tender pieces of beef and potatoes in a rich, cheesy broth. It’s a hearty, comforting soup that makes an especially satisfying lunch or dinner on a chilly day.

This easy steak and potato soup takes about 45 minutes from start to finish, making it a great option when you want a cozy homemade meal without spending hours in the kitchen.

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I look forward to the cooler months for two reasons: the weather and the food. Oh, the food! All that warm, comforting, stick-to-your-ribs food is one of my favorite parts of fall and winter.

Comfort food is definitely my weakness, and I especially love potatoes. While I often swap potatoes for cauliflower in recipes like my hash browns recipe or my Au Gratin Cauliflower recipe, sometimes I just want the real deal.

When those cravings hit, this Creamy Steak and Potato Soup is one of my favorite recipes to make. Tender pieces of steak, chunks of potatoes and sharp white cheddar cheese come together in a creamy beef broth that is filling enough to serve as a complete meal.

If you prefer a low-carb option, try my Low Carb Steak and Cauliflower Soup. It has all of that warm, comforting flavor without the potatoes.

What Is Creamy Steak and Potato Soup?

Creamy Steak and Potato Soup is a hearty beef and potato soup made with tender pieces of steak, potatoes and a rich, creamy broth. Sharp white cheddar cheese adds extra flavor and richness, while onions and garlic build a savory base. Unlike a traditional beef stew, the steak is cooked separately and added near the end so it stays tender.

Why This Recipe Works

It’s a hearty meal in one bowl. Tender steak and potatoes make this creamy soup filling enough for lunch or dinner.
The broth is rich and cheesy. Whole milk, heavy cream and sharp white cheddar create a smooth, flavorful broth without needing a complicated sauce.
The steak stays tender. The beef is cooked separately and added back near the end instead of simmering for a long time.
It’s easy to make ahead. The soup reheats well for lunches and easy dinners throughout the week.

Ingredients

1 tablespoon extra virgin olive oil
1 pound beef (cut into bite size pieces): Tender cuts like tenderloin, ribeye, flank steak or strip steak work well. Cut the beef into bite-size pieces so that it cooks quickly and is easy to eat with the potatoes.
salt
pepper
1 cup onion: from about 1 medium size onion
2 cloves garlic (minced)
4 cups beef stock
2 pounds potatoes (peeled and cut into 1-inch cubes): Russet, Yukon Gold or red potatoes all work well in this soup.
1/2 cup butter
1/2 cup all purpose flour
3 cups whole milk
1 cup heavy whipping cream
8 ounces white cheddar cheese (shredded)
green onions: Optional, but add a fresh finish and a little color when serving.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.

How to Make Creamy Steak and Potato Soup

Prep!

There is a little prep work to do before you start cooking. Cut the steak and potatoes into bite-size pieces. Dice the onion, mince the garlic and shred the cheese.

Chef’s Tip: Shred the cheese from a block rather than using pre-shredded cheese. Bagged shredded cheese contains starches that can keep it from melting as smoothly and can sometimes leave the soup slightly grainy.

Create!

Add the olive oil to a large pot or Dutch Oven over medium heat. Season the steak with salt and pepper, then add to the hot oil.

Cook, stirring occasionally, until the steak is cooked through, about 6-7 minutes. Remove the steak with a slotted spoon and set it aside. Leave the flavorful juices in the pot.

Chef’s Tip: Avoid overcooking the steak. Since it will be added back to the soup later, cooking it just until done helps keep the pieces tender.

Add the diced onion and garlic to the pot with the beef juices. Cook for 2-3 minutes, or until softened.

Next, add the beef stock and potatoes. Increase the heat to high and bring the soup to a boil. Boil for about 10-12 minutes, or until the potatoes are just fork tender.

While the potatoes cook, make the creamy base. In a separate pot over medium heat, melt the butter. Whisk in the flour until well combined and cook for 1-2 minutes, stirring often.

Gradually whisk in the milk until smooth.

Pour the milk mixture into the pot with the potatoes and stir until the soup thickens, about 3-4 minutes.

Add the steak back to the pot along with the heavy cream. Cook for a few minutes longer, until everything is heated through.

Remove the pot from the heat and stir in the shredded white cheddar cheese until melted and well blended.

Chef’s Tip: Adding the cheese after removing the pot from the heat helps prevent the cheese from becoming grainy or separating in the broth.

Taste and season with additional salt and pepper, as needed.

Present!

Ladle the creamy steak and potato soup into bowls. Top with extra shredded white cheddar cheese and sliced green onions, if desired.

Serve hot with crusty bread, crackers or a simple salad for a complete meal.

Tips and Techniques

Use a tender cut of steak. Tenderloin, ribeye, flank steak and strip steak are all good choices for this soup.
Cut the steak and potatoes into similar-sized pieces. Bite-size pieces make the soup easier to eat and help everything cook evenly.
Don’t overcook the steak. The beef is cooked separately and added back near the end, so it doesn’t need to simmer with the soup for a long time.
Cook the potatoes until just fork tender. They should be tender enough to eat but not falling apart before the creamy base is added.
Shred the cheese yourself. Freshly shredded cheese melts more smoothly than pre-shredded cheese.
Add the cheese off the heat. This helps the cheddar melt smoothly into the creamy broth without becoming grainy.
Adjust the consistency if needed. If the soup becomes thicker than you prefer, stir in a little additional milk or beef stock until it reaches your desired consistency.
Taste before serving. Beef stock and cheddar can vary in saltiness, so add additional salt only after all of the ingredients have been combined.

Variations

Use a different cheese. Sharp cheddar, mild cheddar or Pepper Jack can be used in place of white cheddar.
Add bacon. Cook chopped bacon in the pot before adding the steak for extra smoky flavor.
Add mushrooms. Sauté sliced mushrooms with the onions and garlic for an earthy addition.
Add vegetables. Diced carrots or celery can be added with the onions for more texture and flavor.
Make it lighter. Substitute half-and-half for the heavy cream, keeping in mind that the soup will be slightly less rich.
Add some heat. Stir in a pinch of crushed red pepper flakes or add diced jalapeño with the onion and garlic.

How to Store Creamy Steak and Potato Soup

Allow leftover soup to cool slightly, then transfer it to individual airtight containers. Refrigerate within two hours of cooking and consume within 3-4 days.

The soup will thicken as it cools. When reheating, warm it gently over medium-low heat, stirring occasionally. Add a splash of milk or beef stock if needed to loosen the broth.

Because this soup contains dairy and potatoes, freezing is not recommended. The creamy broth can become grainy or separate when thawed and reheated, and the potatoes may develop an unpleasant texture.

What to Serve With Steak and Potato Soup

This creamy steak and potato soup is hearty enough to serve on its own, but a simple side can turn it into an even more complete meal.

Try serving it with:

Crusty bread for soaking up the creamy broth.
A simple green salad for a lighter contrast.
Garlic bread for an extra comforting meal.
A sandwich if you’re serving the soup for lunch.

Frequently Asked Questions

What Kind of Steak Is Best for Steak and Potato Soup?

Tender cuts of steak are best for this soup because they cook relatively quickly and stay tender. Tenderloin, ribeye, flank steak and strip steak are all good options. Cut the steak into bite-size pieces before cooking.

What Are the Best Potatoes for Soup?

Russet, Yukon Gold and red potatoes all work well in this creamy steak and potato soup. Yukon Gold potatoes have a naturally buttery texture, while Russet potatoes can help make the soup feel a little thicker. Red potatoes hold their shape particularly well.

Can I Use Leftover Steak in This Soup?

Yes. Leftover cooked steak can be cut into bite-size pieces and added near the end of cooking. Since the steak is already cooked, heat it just until warmed through to prevent it from becoming tough.

Can You Make Steak and Potato Soup Ahead of Time?

Yes. This soup can be made ahead and refrigerated for up to 3-4 days. The soup will thicken as it chills, so you may need to add a little milk or beef stock when reheating.

Can You Freeze Steak and Potato Soup?

While steak and potato soup can technically be frozen, I do not recommend it. The dairy-based broth can become grainy or separate when frozen and reheated, while the potatoes may become soft or develop an unpleasant texture.

Can You Substitute Half-and-Half for the Heavy Cream?

Yes. Half-and-half can be substituted for the heavy cream. The soup will be a little less rich and may not be quite as thick, but it will still be creamy and flavorful.

What Kind of Milk Is Best for This Creamy Soup?

Whole milk gives the soup the richest and creamiest texture, but 2% milk can also be used. I have also made this soup with unsweetened almond milk. The broth doesn’t become quite as thick and creamy, but it is still tasty.

More Soup Recipes to Try

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