Steak and Potato Soup
Satisfy your comfort food cravings with this hearty Steak and Potato Soup, a rich and creamy dish that's packed with tender chunks of seared ribeye or sirloin steak, buttery russet potatoes, and a medley of aromatic vegetables like onions, carrots, and celery. Infused with savory beef broth and a touch of heavy cream, this soup achieves the perfect balance of indulgence and coziness. Fresh herbs like thyme add an earthy flair, while a subtle thickening from all-purpose flour ensures every spoonful is velvety smooth. Ready in just an hour, this one-pot wonder is perfect for weeknight dinners or quiet evenings when you need a warm, comforting meal. Serve with a sprinkle of fresh parsley for an elegant touch and enjoy this soul-soothing steak soup with every bite!
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Recipe Information
Ingredients
- 1 pound ribeye steak or sirloin steak
- 4 medium russet potatoes
- 1 large yellow onion
- 2 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 6 cups beef broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Trim and cube the steak into bite-sized pieces. Season with salt and pepper.
Peel and dice the potatoes into small pieces. Chop the onion, carrots, and celery. Mince the garlic.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the steak cubes and sear until browned on all sides, about 5 minutes. Remove the steak and set aside.
In the same pot, add the remaining tablespoon of olive oil and the butter. Once melted, add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the vegetables and mix well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the beef broth, stirring continuously to prevent lumps. Bring the mixture to a gentle boil.
Add the diced potatoes, thyme, and the seared steak back into the pot. Stir well and reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender.
Stir in the heavy cream and adjust the seasoning with additional salt and pepper if necessary. Let the soup simmer for another 5 minutes, uncovered, to thicken slightly.
Remove the pot from heat and ladle the soup into bowls. Garnish with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.3 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1115 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
