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Creamy Steak and Potato Soup

This creamy steak and potato soup is a heartwarming dish that combines tender steak and hearty potatoes in a velvety broth, perfect for family dinners and gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb steak (sirloin or rib-eye), cubed
  • 4 medium potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth Can substitute with chicken or vegetable broth if needed.
  • 1 cup heavy cream Reserve for last step.
  • 1/2 cup milk Add to thicken the soup.
  • 2 tablespoons butter
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Adjust to taste.
  • 1/2 teaspoon paprika
  • 1 tablespoon fresh thyme (optional)
  • to taste none Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Heat a large pot over medium-high heat and add the butter. Let it melt.
  2. Add the cubed steak and allow to sizzle and brown on all sides. Once seared, remove the steak from the pot and set aside.
  3. In the same pot, add the chopped onions and minced garlic; sauté for 2-3 minutes until tender and fragrant.
  4. Introduce the diced potatoes, beef broth, salt, pepper, and paprika into the pot. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until the potatoes are tender.
  5. Return the steak to the pot, then pour in the heavy cream and milk. Stir well and simmer for another 5-7 minutes.
Serving
  1. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley and thyme.

Notes

For deeper flavor, let steak marinate in salt, pepper, and Worcestershire sauce before cooking. For added creaminess, consider using more heavy cream and adding a pinch of nutmeg can elevate the soup beautifully.