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Creamy Steak & Potato Soup

A rich, hearty, and comforting soup featuring tender seared steak, diced potatoes, and vegetables in a thick, creamy broth.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Steak & Veggies
  • 1 tbsp olive oil
  • 1 lb sirloin steak cut into 1/2-inch cubes
  • 1 yellow onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 lb russet potatoes peeled and diced
For the Creamy Broth
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 4 cups beef broth
  • 2 cups whole milk
  • 4 oz cream cheese softened, cubed
  • 0.5 cup heavy cream optional
Seasoning & Garnish
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • salt to taste
  • black pepper to taste
  • fresh parsley or green onions chopped, for garnish

Equipment

  • Large Dutch oven or pot
  • Whisk
  • Cutting board
  • Chef's knife

Method
 

  1. Sear steak cubes in olive oil in a Dutch oven until browned. Remove and set aside.
  2. Sauté onion, carrots, and celery until softened. Stir in minced garlic, thyme, and rosemary.
  3. Add butter, then flour, whisking for 1-2 minutes to form a roux.
  4. Gradually whisk in beef broth and whole milk. Bring to a simmer until thickened (5-7 mins).
  5. Add diced potatoes. Cover and simmer 15-20 minutes until fork-tender.
  6. Stir in softened cream cheese until melted and smooth. Add heavy cream if using. Season.
  7. Return seared steak to the pot and heat through for 1-2 minutes.
  8. Serve hot, garnished with fresh parsley or green onions and optional toppings.

Notes

Do not overcook the steak in the soup; add it at the end to keep it tender. This soup does not freeze well due to dairy and potatoes.