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Close up of a bowl of Creamy Steak and Potato Soup topped with green onions with a second bowl in the background, a blue napkin and a spoon all on a wood background
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5 from 14 votes

Creamy Steak and Potato Soup

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!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Dish, Soup
Cuisine: American, Beef
Servings: 8 servings
Calories: 652kcal


  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb beef * cut into bite-size pieces
  • 1 cup onion * diced small
  • 2 cloves garlic * minced
  • 4 cups beef stock
  • 2 lbs potatoes * cubed
  • 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


  • 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 2-3 minutes until softened.
  • 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 until the potatoes are just fork tender.
  • Meanwhile, in a separate pot over medium heat, melt the butter. Whisk in the flour until well combined, then the 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.
  • Remove the pot from the heat and stir in the white cheddar cheese cheese until melted and thoroughly mixed in.
  •  Taste and season as needed with more salt and pepper.
  • Ladle the soup into bowl and garnish with extra cheese and sliced green onions, 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 air-tight containers in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 652kcal | Carbohydrates: 29g | Protein: 26g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 150mg | Sodium: 661mg | Potassium: 1051mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1225IU | Vitamin C: 14.9mg | Calcium: 390mg | Iron: 5.7mg