Hey there, fellow soup lovers! Get ready to dive headfirst into a big ol’ bowl of pure comfort because today, we’re making the most amazing Steak And Potato Soup ever. Seriously, this soup is like a warm hug in a bowl, perfect for those chilly evenings when you just want to curl up and be cozy. I remember growing up, my grandma used to make this for us after sledding in the snow. Those memories are pure gold!
Why You’ll Love This Steak And Potato Soup Recipe
Okay, friends, let me tell you why you’re gonna fall head over heels for this recipe! First off, it’s super easy, like, practically fool-proof. Next, the flavor? Oh my goodness, the flavor! The savory steak with the creamy potatoes is a match made in heaven. And the best part? It’s so versatile. You can make it your own with different veggies and cuts of steak. Trust me, you’re gonna make this again and again!
Ingredients You’ll Need for the Best Steak And Potato Soup
Alright, let’s get down to the good stuff – the ingredients! You won’t believe how easy it is to gather everything you need for this delicious soup. You probably have a bunch of these in your kitchen right now! Here’s the list to make absolutely sure you have everything ready:
- 1 pound steak, cut into 1-inch cubes (I like a sirloin or chuck, but use whatever you love!)
- 2 tablespoons olive oil (for that perfect sear!)
- 1 onion, chopped (sweet onions work like a charm.)
- 2 carrots, chopped (adds a touch of sweetness and color.)
- 2 celery stalks, chopped (classic soup ingredient!)
- 4 cloves garlic, minced (fresh is best, always!)
- 6 cups beef broth (I usually use low-sodium, but any kind will do!)
- 4 cups potatoes, peeled and cubed (Yukon Golds are my go-to.)
- 1 teaspoon dried thyme (it just makes everything better!)
- ½ teaspoon salt (don’t skip this!)
- ¼ teaspoon black pepper (freshly ground, if you have it.)
- Fresh parsley, chopped (for a pretty garnish!)
See? Nothing too crazy, and so worth it!
How to Make Steak And Potato Soup: Step-by-Step Instructions
Okay, let’s get cooking! Don’t you worry, it’s easier than you think, and I’ll walk you through every single step. Just trust the process, and you’ll have a hearty, delicious Steak And Potato Soup ready to go. So, grab your apron, and let’s do this thing!
Preparing the Steak for the Steak And Potato Soup
First things first, let’s get that steak ready! Now, you’ll want to cut your steak into about 1-inch cubes. Don’t stress if they’re not perfect, a little variation is part of the charm! I like to use a sharp knife for this, just to make it easier. Make sure to remove any big pieces of fat, but a little bit is okay – it adds flavor! Set the steak aside for now; we will get back to it soon.
Sautéing the Vegetables
Next up, it’s veggie time! Heat your olive oil in a big pot or Dutch oven, medium-high heat. Then, toss in your chopped onion, carrots, and celery. Cook them, stirring every so often, until they soften up – that’ll be about 5 minutes. You’ll know they’re ready when the onions are translucent. Then, add the minced garlic and cook for about a minute more until it’s fragrant. Mmm, this smells amazing already!
Simmering the Steak And Potato Soup
Alright, time to bring it all together! Pour in your beef broth and add those lovely potatoes, thyme, salt, and pepper. Give it a good stir, and bring everything to a boil. Then, turn down the heat and let it simmer for about 15 minutes, or until those potatoes are nice and tender. Now, add back your browned steak to the pot, let it heat through. And… you’re done! Time to serve and enjoy this amazing bowl of warmth.
Tips for Success with Your Steak And Potato Soup
Want to make sure your Steak And Potato Soup is absolutely perfect? Let me share a few of my favorite tips, gathered from years of soup-making adventures! Honestly, the quality of your steak makes a huge difference. I usually go for sirloin or chuck, but any cut you love will do – just make sure it’s got good flavor. For the soup’s thickness, a little secret is to mash some of the potatoes at the end. It’s totally up to you how thick you like it – I love a super creamy soup! Also, don’t be shy with the herbs; fresh thyme is key, but a bay leaf or a sprinkle of rosemary can really boost the flavor too!
Ingredient Notes and Substitutions for Steak And Potato Soup
Okay, let’s talk about some of the ingredients and what you can switch around, because let’s face it – sometimes you gotta work with what you’ve got! First off, the steak. I mentioned sirloin and chuck are my faves, but honestly, any cut that’s good for stewing will work. I’ve even used stew meat in a pinch, and it turns out great! For the beef broth, you can use store-bought, but homemade is even better, if you have some on hand! And potatoes? I usually grab Yukon Golds because they get nice and creamy, but russets or red potatoes are just fine too. For seasonings, don’t be afraid to adjust to your taste; if you like things spicier, toss in a pinch of red pepper flakes!
Serving Suggestions to Complement Your Steak And Potato Soup
So, you’ve got this amazing pot of Steak And Potato Soup simmering away… what to serve with it? Well, you’ve got options! A crusty loaf of bread is an absolute must-have for soaking up all that delicious broth. Garlic bread takes it to the next level, trust me! A simple side salad with a light vinaigrette is great too. And if you’re feeling extra fancy, a dollop of sour cream or a sprinkle of shredded cheese on top of the soup always hits the spot! Enjoy!
Make-Ahead & Freezer Tips for Steak And Potato Soup
Listen, life gets busy, and sometimes you just need a quick and easy meal on a weeknight! That’s where make-ahead and freezer tips come in handy, my friend. This Steak And Potato Soup recipe is PERFECT for prepping in advance! You can make a big batch on the weekend and enjoy it throughout the week for lunches! Simply store it in an airtight container in the fridge for up to four days. And guess what? This soup freezes beautifully! Just let it cool completely, then portion it out into freezer-safe containers or bags, and it’ll last for a good 2-3 months. When you’re ready to eat, thaw it out in the fridge overnight and reheat on the stovetop or in the microwave. Easy peasy!
Estimated Nutritional Information for Steak And Potato Soup
Alright, so I’m not a nutritionist, and this isn’t an exact science, but I always get asked about the nutritional info. So, here’s a rough estimate – it’s like a ballpark figure, okay? I’m talking about things like the number of calories, how much fat, protein, carbs, and all that good stuff per serving. Remember, this is just an estimate, and it will vary depending on your specific ingredients and portion sizes. Enjoy the soup and don’t worry *too* much about the numbers!
Frequently Asked Questions About Steak And Potato Soup
I know, I know, you probably have a few questions swirling around, so let’s get those answered before you get started! I get asked these all the time, so I thought I would share them, just in case you were wondering the same thing!
Can I use different types of steak? Absolutely! I’ve made this soup with top sirloin, ribeye (for a splurge!), and even cheaper cuts like flank steak. The key is to make sure it’s something that gets tender with a little simmering. Honestly, a perfectly cooked Steak And Potato Soup can be created with anything!
How can I make the soup thicker? If you like a thicker soup like I do, there are a couple of ways you can do it. The easiest is to mash some of the potatoes with a fork or potato masher towards the end of cooking. Otherwise, you can whisk a tablespoon of cornstarch with a little cold broth and stir it in. Cook for a few minutes until it thickens.
Can I add other vegetables? You bet! This is such a flexible recipe. Mushrooms, leeks, peas, or even some spinach at the end would all be amazing additions. Just add them with the other veggies and let them simmer until they’re tender. Get creative, and see what you like best!
Print
Steak and Potato Soup
- Total Time: 60 min
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty soup with steak and potatoes.
Ingredients
- 1 pound steak, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 4 cups potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add steak and cook until browned on all sides. Remove and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Pour in beef broth. Add potatoes, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Return the steak to the pot and heat through.
- Serve hot, garnished with fresh parsley.
Notes
- You can use any type of steak you prefer.
- For a thicker soup, you can mash some of the potatoes.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
Keywords: steak soup, potato soup, beef soup, easy soup recipe