This Steak and Potato Soup is a hearty, comfort-food dinner that’s loaded with flavor! It’s easy to make with inexpensive ingredients and comes together in a total of 40 minutes!

Big bites of beef in a creamy bowl of potato soup

A lot of recipes claim to be easy, but aren’t actually that easy. Well, this recipe is truly an easy soup recipe—and that’s just one of the things I love about it!

You sear the steak in the Dutch oven, sauté the onions and mushrooms, add in all the other ingredients, then bring it to a simmer!

This truly tastes like a classic steak and potato dinner but in the comfort of a soup!

What you need to make this recipe

  • Beef Top Sirloin – trimmed and cut into ½” pieces.
  • Salt and Pepper – enhances flavors and adds a bit of spice.
  • Olive Oil – used to give the beef a good sear before adding it to the soup.
  • Unsalted Butter – cooks the veggies and garlic and adds flavor depth to the broth.
  • Onion – you’ll need just one onion, diced.
  • Mushrooms – I prefer to use baby bella mushrooms, but white mushrooms will work as well.
  • Garlic – I recommend freshly minced garlic for a stronger flavor, but if you have a jar of pre-minced garlic, that will work as well.
  • Flour – whisked into the butter and veggie mixture to create a roux which helps thicken the soup slightly.
  • Beef Stock – a flavorful soup base.
  • Thyme – fresh sprigs of thyme result in the best flavor but dried thyme will work as well.
  • Russet Potatoes – be sure to peel and cut them into ½” pieces before using them!
  • Heavy Cream – makes the broth ultra-creamy.
  • Dijon Mustard – the spicier the better! 
  • Steak Sauce – gives a super delicious tanginess to cut the creaminess of the soup.

Other great add in ideas are red pepper flakes, scallions, cheddar cheese, and of course bacon bits!

How to make steak and potato soup

In a large Dutch oven, heat oil over medium-high heat. Season the beef with salt and pepper and sear on all sides for 2-4 minutes. Remove the beef from the pan, cover with foil, and set aside.

In the same pan add butter and swirl to coat. Add in the onion and cook until soft, then add in the mushrooms and cook until browned. Add in the garlic and cook until fragrant.

Sprinkle in flour and cook for 2 minutes, stirring often, then whisk in the stock, one cup at a time. Add the thyme and bring to a boil.

Mix in the potatoes and reduce to a simmer. Cook for 15-20 minutes until the potatoes are tender. 

Stir in the cream, mustard, and steak sauce, then simmer for 5 minutes longer before serving with steak!

What meat to use

I use beef top sirloin steak, but you have plenty of other options! You can often find chuck, sirloin, rounds, or even ribeye marked down in the “clearance” section of the meat department. If you’re feeling fancy, swap the steak out for lamb. If you have leftover beef from another recipe that’s already been cooked, just dice it up and use it in the soup.

This soup is very forgiving and you have a lot of options when it comes to meat, so take what you can get and run with it!

I don’t recommend using thin-grain, heavy cuts such as flank or flat iron. They won’t cube up or give you the texture you’re looking for.

Creamy potato soup in thick beef broth with bites of steak

Recipe FAQs

Do you have to brown the beef?

Yes! A great stew starts with browning the beef on all sides. You want to get it nice and hot for a serious sear to get that crispy exterior so it holds up in the soup!
To help with browning, try dusting the beef with a little bit of flour before searing it.

What potatoes to use

I recommend using Russet potatoes for the potato soup! They have enough starch to hold up during the low and slow simmer.
If you prefer, you can swap the Russet potatoes out for Yukon gold or even sweet potato!

How do you thicken potato soup?

This soup is relatively brothy. If you prefer a thicker soup, you have a couple of options:
Make a slurry. Whisk together equal parts flour and water, then stir that into the soup (little bits at a time) until it’s reached your desired thickness.
Blend it up. Ladle some of the soup into a blender, blend it up, then mix it back into the rest of the soup. This creates a thicker, creamier texture!

Here are a few of my favorite side dishes to serve with this steak and potato soup:

How to store

Leftover potato soup will last in the fridge for 3-4 days or in the freezer for up to 6 months. To reheat, microwave or warm on the stove until heated through. 

Leftover steak will last in the fridge for 3-4 days or for up to 3 months in the freezer. To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated all the way through.

Comfort food in one soup with creamy broth, big bites of meat and potatoes

More soup recipes to try

If you’ve tried my Steak and Potato soup recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Steak and Potato Soup

4.90 from 48 votes
Prep: 5 minutes
Cook: 35 minutes
5 minutes
Total: 40 minutes
Servings: 6
Steak and Potato Soup | Kita Roberts GirlCarnivore.com
This hearty steak and potato soup is a perfect cozy meal for chilly nights. Use inexpensive top sirloin and cube the meat yourself to save pennies. 

Recommended Equipment

Ingredients  

  • 1 lbs beef top sirloin trimmed and cut into 1/2″ pieces
  • salt and pepper
  • 1 tbs olive oil
  • 2 tbs unsalted butter
  • 1 onion diced
  • 12 oz baby bella mushrooms sliced thin
  • 2 garlic cloves minced
  • 2 tbs flour
  • 5 cups beef stock
  • 3 thyme fresh sprigs are best
  • 1 lb russet potatoes peeled and cut into 1/2″ pieces
  • 1/2 cup heavy cream
  • 1 tbs Dijon mustard Spicier the better
  • 2 tsp steak sauce

Instructions 

  • In a large Dutch Oven, heat 1 tbs oil over medium-high heat. 
  • Season the beef with salt and pepper and sear on all sides, 2 to 4 minutes. 
  • Remove from pan and set aside. Cover with foil. 
  • In the now empty pan, add the butter and swirl to coat. 
  • Add the onion and cook 5 minutes, until soft. 
  • Add the mushrooms and cook until water has evaporated, and they are browned. 
  • Add the garlic, and cook 30 seconds until fragrant. 
  • Sprinkle with the flour and cook for 2 minutes, stirring often.
  • Whisk in the stock, 1 cup at a time making sure no clumps form.
  • Add the thyme and bring to a boil, stirring every now and then. 
  • Add the potatoes and reduce heat to maintain a simmer. 
  • Cook for 15-20 minutes, until potatoes are tender.
  • Stir in the cream, mustard, and steak sauce and simmer 5 minutes longer.
  • Divide the steak between bowls and ladle soup over top.

Video

Notes

From : 300 Sensational Soups
This is one of those recipes that I have made a hundred times and still love. I use all types of beef – really anything I can turn into enough to make this with – so don’t over think that. 
This keeps in the fridge for up to 3 days in an airtight container. 
Reheat over low heat in a pot. 

Nutrition

Calories: 338kcal | Carbohydrates: 23g | Protein: 24g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 504mg | Potassium: 1250mg | Fiber: 1g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 6.8mg | Calcium: 74mg | Iron: 2.9mg
Course: Soup
Cuisine: American
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.

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4.90 from 48 votes (26 ratings without comment)

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Comments

    1. Hey Hey Joy, I would make the soup, with a little extra Worcestershire sauce or GirlCarnivore Ooomami powder to beef up the flavor and hold off adding any leftover steak until the very end. Id add it about 10 minutes before to heat it through. Alternatively, depending on the cut of steak, you could toss it in and let it simmer with the potatoes to make it more tender.

  1. 5 stars
    I was so excited to find your recipe! It sounds amazing. I am into day 27 on the carnivore eating plan. I FEEL ABSOLUTELY GREAT!

    Is your soup recipe carnivore approved, or will I have to omit potatoes on mine? My family still eats a traditional diet. So that will be fine.

    Thanks so much.

    1. Hey Hey Sherrell, congrats on feeling great! That’s always a win!
      This soup is not carnivore approved. Please omit the potatoes and any other ingredient that doesn’t comply with your need.
      Cheers,

  2. 5 stars
    I have made this recipe! It is so darn delicious. Comfort food galore! I need to make it again.

  3. 5 stars
    This steak and potato soup looks like comfort food at it’s best. I completely love the cream you’ve added to this recipe to make things even more indulgent and tasty!

    1. Great flavor combinations. I kicked it up a notch adding some blue cheese – after all, who doesn’t love creamy melted blue cheese on a freshly grilled steak with mashed potatoes!? WOW! It’s fabulous!

  4. 5 stars
    I had a sirloin roast I needed to use and came across your steak and potato soup. So easy and delicious !! My whole family loved this flavorful and hearty soup..Thanks for such a wonderful recipe. It is going into a regular rotation at my house.

  5. 5 stars
    Nothing like having your entire dinner in one pan. So hearty and satisfying especially during these cold wintery days. This is one soup that all you need is a piece of bread on the side and a salad. I wish I had some now.

  6. 5 stars
    I completely agree that there is nothing more comforting than a bowl of piping hot soup filled with potatoes and steak. Yum!