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Steak and Potato Soup is a hearty cold weather soup that is loaded with flavor. Quick to make with inexpensive ingredients, it’s perfect for any chilly night.
I was born and raised on meat and potatoes. At the young age of three, I took my challenge into womanhood and lassoed my first bull. I named him Willie. After 5 years together, Willie was sent out to become my dinner.
He was lean, mean, and delicious.
Yep, that’s the life of a purebred home grown grass fed organic meatatarian such as myself. The craving for red meat ingrained so young and so deep even my birthday candles are made of marrow bones.
So, as you can imagine, when there is a need for a simple soup in my home, I pull out the cowboy hat and well-worn boots and go right back to basics. Steak and potatoes.
Because nothing calls a
woman home quite like the simplicity that is just meat and starch. So go on, bring out your own inner cattle rancher, and get to fixing this down-home dinner.
Ring the bell, and bring the big boys running back home.
OK, some of you have called some BS on this post. There’s some fact in here. And some mild tongue-in-cheek fiction. I’ll let you pick which is which.
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- 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 sprigs fresh thyme
- 1 lb russet potatoes, peeled and cut into 1/2" pieces
- 1/2 cup heavy cream
- 1 tbs spicy Dijon mustard
- 2 tsp steak sauce
- 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.
Serving Size:6 Servings
Amount Per Serving: Calories: 338 Saturated Fat: 8g Cholesterol: 81mg Sodium: 504mg Carbohydrates: 23g Fiber: 1g Sugar: 3g Protein: 24g
No Willies were harmed in the making of this soup.