Loaded with tender beef and potatoes in a smooth, cheesy broth, this Creamy Steak and Potato soup is a hearty meal. It’s the ultimate comfort food that will warm you right up during the colder, winter months.
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I look forward to the cooler months for two reasons. The weather and the food. Oh the food…all that yummy stick-to-your-ribs comfort food!
Comfort food is my weakness. I especially love potatoes. I always have. And while I often swap out potatoes and use cauliflower instead, like in this hash browns recipe or my Au Gratin Cauliflower recipe, sometimes I just have to have the real deal.
When those moments hit, I have a few go-to recipes. This Creamy Steak and Potato Soup recipe is one of my favorites.
Prefer a low carb alternative? I did also create a recipe for Low Carb Steak and Cauliflower Soup that’s equally as tasty!
Why This Recipe Works
Potatoes are the star of this recipe, and who doesn’t like potatoes?
Chunks of tender beef add more heartiness, flavor, and protein.
There is sharp white cheddar cheese in the broth for extra richness.
This soup is great to make ahead of time and take for lunch, or pair with a sandwich or salad for an easy lunch or dinner.
How to Make Creamy Steak and Potato Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound beef (cut into bite size pieces): tender cuts like top round or chuck roast work great in this recipe.
- 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 work best.
- 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 (sliced, optional garnish)
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.
Prep!
There is a little prep work to do for this recipe. You’ll need to cut the beef and potatoes into bite-size pieces. Also, dice the onion, mince the garlic, and shred the cheese.
Chef’s Tip: shred the cheese from a block rather than buying pre-shredded bagged cheese – it melts so much better without any graininess from the added starch in the bagged kind.
Create!
Add the olive oil to a large pot or Dutch Oven over medium heat. Season the steak with the salt and pepper, then add to the hot oil.
Cook, stirring occasionally, until it’s done through, about 6-7 minutes. Remove the steak with a slotted spoon and set it aside. Leave the extra juices in the pot.
Add the onions and garlic to the pot with the beef juices. Cook for 2-3 minutes, or until softened.
Next, add the stock and potatoes. Increase the heat to high and bring to a boil. Boil for about 10-12 minutes, or until the potatoes are just fork tender.
Meanwhile, in a separate pot over medium heat, melt the butter. Whisk in the flour until combined and cook for 1-2 minutes, stirring often.
Whisk in the milk.
Pour the mixture into the potatoes and stir until thickened, about 3-4 minutes.
Add the steak back to the pot along with the heavy cream and cook a few minutes longer until everything is heated through.
Remove the pot from the heat and stir in the white cheddar cheese until melted and well blended.
Taste and season with more salt and pepper, as needed.
Present!
Ladle the soup into bowls and top with extra white cheddar cheese and slices of green onion, if desired.
Tips & Techniques for the Best Creamy Steak and Potato Soup
- Shred the cheese from a block rather than buying pre-shredded bagged cheese. It melts so much better.
- Use the most tender cut of beef you can find. Top round steak and chuck roast are great options.
- Store leftover soup in individual airtight containers in the refrigerator. Consume within 3-4 days.
FAQ’s
What Kind Of Steak Is Best To Use In Soup?
Tender cuts of steak are best for this soup. I prefer to use either top round steak or a chuck roast.
What Are The Best Potatoes For Soup?
The best potatoes for soup are either Russet, Yukon gold or red potatoes.
Can You Freeze Steak and Potato Soup?
While steak and potato soup can be frozen, it is not recommended. When reheated, the texture will likely turn grainy and unpleasant.
Can You Substitute Half-And-Half For The Heavy Cream?
Yes, but your soup may be a little less thick.
What Kind Of Milk Is Best For This Creamy Soup Recipe?
Using dairy milk, 2% or full fat, will give you the best results as far as creaminess go. I have made this recipe with unsweetened almond milk as well. The broth doesn’t get as thick and creamy, but it’s still very tasty.
More Soup Recipes
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Creamy Steak and Potato Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound beef (top round or chuck roast, cut into bite size pieces)
- salt
- pepper
- 1 cup onion (finely diced from 1 medium onion)
- 2 cloves garlic (minced)
- 4 cups beef stock
- 2 pounds potatoes (cut into 1-inch cubes)
- 1/2 cup butter
- 1/2 cup all purpose flour
- 3 cups milk
- 1 cup heavy cream
- 8 ounces white cheddar cheese (shredded)
- green onions (sliced, optional garnish)
Instructions
- Add the olive oil to a large pot or Dutch Oven over medium heat.1 tablespoon extra virgin olive oil
- Season the steak with the salt and pepper, then add to the hot oil. Cook, stirring occasionally, until it’s done through, about 6-7 minutes.1 pound beef, salt, pepper
- Remove the steak with a slotted spoon and set it aside. Leave the extra juices in the pot.
- Add the onions and garlic to the pot with the beef juices. Cook 2-3 minutes, or until softened.1 cup onion, 2 cloves garlic
- Pour in the beef stock and carefully add in the potatoes. Increase the heat to high and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are just fork tender.4 cups beef stock, 2 pounds potatoes
- Meanwhile, in a separate pot over medium heat, melt the butter. Whisk in the flour until combined and cook for 1-2 minutes, stirring often.1/2 cup butter, 1/2 cup all purpose flour
- Whisk in the milk.3 cups milk
- Once the potatoes are fork-tender, pour in the hot milk mixture and stir until thickened, about 3-4 minutes.
- Add the steak back to the pot along with the heavy cream and cook until heated through, about 2-3 minutes.1 cup heavy cream
- Remove the pot from the heat and stir in the white cheddar cheese until melted and well blended.8 ounces white cheddar cheese
- Taste and season as needed.
- Ladle the soup into bowls and garnish with extra cheese and sliced green onions, if desired.green onions
Notes
Tips & Techniques for the Best Creamy Steak and Potato Soup
- Shred the cheese from a block rather than buying pre-shredded bagged cheese. It melts so much better.
- Use the most tender cut of beef you can find. Top round steak and chuck roast are great options.
- Store leftover soup in individual airtight containers in the refrigerator. Consume within 3-4 days.
Nutrition
This recipe was originally published on September 5, 2017. It was updated with new images, step-by-step instructions, tips, techniques and FAQ’s in January 2023.
Barbara A Elliott says
I made this with leftover sirloin steak, and it was sooo good. I used 1/2 and 1/2 instead of heavy cream and 1% milk.
Lauren Vavala Harris says
Thanks so much! Happy to hear the lower fat substitutions worked out good!
– Lauren
Ariel says
Absolutely delicious! I’ve made this three times so far and it’s been a hit everytime.
Amy Johnson says
Wow! I used leftover prime rib and prime rib bone broth and added some steak to beef it up. Added mushrooms and a little red wine and used gluten-free flour. I have company coming and am so pleased with this! Some crusty bread and a salad and I’m Queen of Entertaining! Thank you!
Jamie says
Love this! The steak looks so soft and the soup is so creamy!
DK Park says
Steak and Potatoes? of course this combo is definitely one of the best out there! I loved this recipe!
Savita says
This Creamy Steak and Potato Soup is a hearty bowl of comfort that will warm your soul! Packed with tender steak, hearty potatoes, and a rich, creamy broth, it’s the perfect blend of savory goodness.
Lori says
Fantastic
Amy Liu Dong says
Such a mouthwatering dish to make for my family.
I made this and my kids love it so much!
Jamie says
This soup is like a masterpiece, it looks absolutely delicious and very yummy! Beef and potato is just a perfect pair for any dish plus the addition of the creamy cheesy broth makes this so enticing and tempting! It’s very timely too for this cold weather!
Ann says
This sounds like a soup my husband will love. He is all about steak and potatoes! Perfect recipe to make for our cold weather right now.
Carol says
Any tips on timing and heat setting on doing this soup in crockpot. Concerned about over cooking. Looks amazing.
Lauren Vavala says
Hi Carol! I haven’t made this soup in a slow cooker so I can’t say for sure how long to cook it. Depending on the size of the cut potatoes, they could take 1-4 hours to cook on high. I wouldn’t add the milk, cream and cheese until the very end. It’s definitely not a “set and forget” kind of slow cooker recipe, unfortunately. Hope this helps a little!
Lauren
Liz says
Oh this sounds yummy and hearty! I love adding steak to a potato soup! My meat and potatoes husband will enjoy this soup!
Elaine says
The type of soup I really enjoy making when this season comes. Hearty and warming!
Howard says
I used a combination between ribeyes,and filet mignon.That I grilled over charcoal,and hickory.Dice them up let’s say it was amazing.One of the best soups I’ve had.Unfortunately I had to use regular Sharp Cheddar Because this covid thing wasn’t able to find White Cheddar.
Lauren Vavala says
Thanks so much Howard! Glad to hear that you enjoyed the recipe.
– Lauren
Jamie says
This was such a creamy, delicious soup! My family loves potato soup and the addition of the steak made it even better! We’ll be making this again!
Chef Dennis says
what a delicious soup, everyone in my family loved it!
Patti@PattyCakesPantry says
My husband is not a huge fan of soups, but he saw this post as I was reading and looked over my shoulder. Then, he asked if I would make it for him. Let me tell you that it’s nothing short of a miracle that my soup avoiding man wants to eat your soup.
Lauren Vavala says
Your husband sounds just like mine! He says “soup isn’t real food” haha…just add steak and you’re golden!
Liz says
A great cold weather soup!
Karen says
You say “potato” and I say yes! Saving this soup recipe to make for my teenage son this week – he’s going to love it.
Veronika Sykorova says
I live on soups this time of the year and this steak potato soup was delicious! So comforting and creamy.
Sharon says
This soup is so delicious and creamy. I love that it is another great way to use up leftover steak too.
Amanda Dixon says
This soup is total comfort food! It was so rich and creamy and perfect for these chilly fall nights. We really loved it.
Gloria says
Just in time for comfort food season. This soup will be a warm welcome on a chilly day. Hearty and delicious.
Veronica says
Hello, I do not have white cheddar cheese, would mozzerella cheese be okay?
Lauren Vavala says
Hi Veronica! Mozzarella cheese melts beautifully, but may be a bit stringier when lifting up the spoon. It’s also going to change the flavor of the soup a little too. As long as you’re okay with that, it should be just fine 🙂
– Lauren
Veronica says
Would it be better to just use a regular cheddar then???
Lauren Vavala says
I haven’t tried it with mozzarella so as far as taste, I guess it would just depend on what you like. I did a quick search and some soup recipes do use mozzarella in them, but I also see it noted that it can be stretchy/stringy in soups like I mentioned. Personally, I’d stick with cheddar but the stringiness would bother me in soup (I love it in casseroles or mozzarella sticks, but think it would be annoying in soup).
Cecilia says
My husband is a picky eater and he loved it since he is a meat and potatoes kinda man. My 22 month old loves it also she even leaned in while I was working on my bowl after she ate all of hers 🙂 Def will make the recipe again
Lauren Vavala says
Awesome to hear! Thank you!
Barb says
I added red/yellow peppers, mushrooms & celery. I had left over prime rib so used that instead of steak. Also added a slight amount of Dijon mustard just to jazz it up slightly. I didn’t use the flour though.
Thank you for the recipe
Lauren Vavala says
Thanks for sharing Barb – sounds great!!
Brandon says
I was looking at steak and thinking of making a creamy potato soul but my wife wasn’t sure it would be good. I reminded her everything I make is good.
I just didn’t have the beef stock idea to include and I think it really helped.
Everyone enjoyed it and my kids were shoveling it down.
Lauren says
Haha! Glad to hear it all worked out. Anytime the kids eat a homemade meal is for sure a win!
Valentina says
Now this is a true comfort food, in every way! I love rich and creamy potato soups and with the steak, it becomes dinner. Beautiful photos too!
Mary Bostow says
I think even my very picky oldest son might even like this soup! I can hope at least
Juli says
This a great great comfort food soup! Perfect for this chilly weather. Thank you for sharing! PINNING!
Eden | Sweet Tea and Thyme says
The perfect soup for a meat and potato girl like myself! Pinning!
Tracy says
Come stick to my ribs you delicious looking soup, you! My goodness talk about comfort food – is there anything better than steak and potatoes?
Diana says
I love potatoes in any form and this potato soup looks and sounds so creamy and comforting. I need to give this a try.
Cathy says
You had me at creamy, then at steak, then at potato!! 🙂 I love everything about this recipe! Total comfort food for sure! Added to my “to do” soups!
Adrianne says
This soup looks so hearty and delicious I love it!! It is hot in Australia at the moment, but on a cold night I am going to try this. I too, like you love potatoes. Recipe sounds super tasty, cheers!
Andrea Metlika says
This soup looks marvelous!! Perfect hearty meal.
Lauren says
Thanks!
Alma says
I JUST made this soup, following your recipe, however, I added baby mushrooms too! ABSOLUTELY to die for! Thank you for such ak fantastic recipe! Yummyd
Lauren says
Awesome! I’m glad to hear that you loved it! I actually just remade this recipe to take new photos so we’ve been eating it a lot lately haha!
Sara says
This looks fantastic! I love potato soup on chilly days!
Christine says
This looks so good and perfect for the cooler temps! My dad will be here this week, so I’ll have to make this for him!
Lauren says
Yes! It’s great for Fall – if only the temps would cool off around here haha! Hope your dad loves it!
Catherine says
A great combination for soup…this looks fantastic! What a comforting winter dish!
Lauren says
Thanks Catherine!
Veena Azmanov says
OH I love adding meat to my potato soup too. Makes it so scrumptious. This looks like perfect comfort food just for a rainy weather like today.
Lauren says
I agree 🙂
Adriana Lopez Martin says
Love a complete meal in a bowl. Just add a salad and dinner is served great idea for the fall and colder weather. Plus potatoes are my fav too.
Lauren says
Yes! I could eat soup every single day! Thanks for stopping by!
Kathy says
This soup is maximum comfort in a bowl!! I love that you add steak too. I am a huge steak eater!! Looks delicious, I am pinning it to make later!
Lauren says
Thanks so much Kathy!
Pam Wattenbarger says
Steak and potatoes go so well together. Pairing them together in a soup like this is perfect for the fall weather.
Lauren says
Thanks Pam!
Debi at Life Currents says
I love soup – could be my favorite meal. And this one looks fabulous – hearty and full of flavor.
Lauren says
Thanks Debi! I totally agree – soup is the best!
Joanna @ Everyday Made Fresh says
Of course steak and potatoes go together! Out of all the potato soup recipes I’ve made or thought of, adding steak never crossed my mind. I bet this is so good!
Lauren says
Potatoes are so versatile! Thank you!