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!
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.
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.
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!
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.
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Steak and Potato Soup
- dutch oven
- 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
- 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.