Creamy Steak and Potato Soup: Hearty & Amazing

This creamy steak and potato soup delivers everything you want in a cozy bowl: seared bites of tender steak, buttery potatoes, sweet onion, and a silky, cheese-kissed broth that warms you from the inside out. The method is straightforward, the ingredients are simple, and the results taste like something you simmered all afternoon—without the wait. In this complete guide, you’ll find a fail-proof base recipe, smart swaps, step-by-step instructions, pro tips, flavorful variations, serving ideas, storage and freezing directions, nutrition info, and an in-depth FAQ so your soup turns out beautifully every time.

Why You’ll Love This Creamy Steak and Potato Soup

• Deep flavor, fast: A quick steak sear and a classic roux build rich flavor in under an hour.
• Ultra-creamy (without clumps): The two-pot technique—making a milk roux separately—yields a smooth, velvety base.
• Balanced and hearty: Protein-rich steak, tender potatoes, and a gentle lift of cheddar make this satisfying yet not heavy.
• Weeknight-friendly: Mostly pantry staples; minimal prep; great leftovers.
• Flexible: Swap steak cuts, choose your favorite potatoes, and tailor the dairy to your preference.
• Crowd-pleaser: Familiar flavors kids and adults love, perfect for game day, cold nights, or casual entertaining.

Ingredients for Creamy Steak and Potato Soup

Steak & Vegetables

• 1 tablespoon olive oil
• 1 pound steak, cut into ¾–1-inch bite-size pieces (tenderloin, ribeye, strip, or flank)
• 1 teaspoon kosher salt, divided (plus more to taste)
• ½ teaspoon black pepper, divided
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 2 pounds potatoes, peeled and cut into ¾–1-inch cubes (Russet, Yukon Gold, or red)

Broth & Dairy Base

• 4 cups beef stock (low sodium preferred)
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 3 cups whole milk (2% works; see notes)
• 1 cup heavy cream (or half-and-half; see notes)

Finishing Touches

• 8 ounces white cheddar, freshly shredded (from a block, for best melting)
• Sliced green onions or chives, for garnish (optional)

Yield: About 8 hearty servings
Time: ~50 minutes (15 minutes prep, 35 minutes cook)

Ingredient Notes & Smart Substitutions

• Steak cuts:
  • Most tender: Tenderloin or ribeye—sear quickly and keep rosy inside.
  • Lean & flavorful: Strip or sirloin—still tender when properly seared.
  • Budget-friendly: Flank—slice across the grain, then into bite-size pieces; sear hot and brief.
  • If using leftover grilled steak, add it toward the end to keep it tender.
• Potatoes:
  • Yukon Gold hold shape and bring a buttery flavor.
  • Russet are starchier and thicken the broth more as they simmer.
  • Red stay firmer and are great if you like distinct potato cubes.
  • Dice uniformly so they cook evenly.
• Stock: Use low-sodium beef stock so you can control seasoning. If you only have regular stock, reduce the salt added elsewhere and season at the end.
• Milk & Cream: Whole milk yields a fuller mouthfeel; 2% will work but results in a slightly lighter body. Heavy cream makes the soup plush; half-and-half is a fine swap for a lighter finish. Non-dairy milk can be used in a pinch, but it will create a thinner broth and can affect flavor—choose an unsweetened variety.
• Cheddar choice: Freshly shred from a block so it melts smoothly. Pre-shredded cheese often contains anti-caking agents that can feel grainy when melted. White cheddar is classic here, but mild or medium cheddar also works. Avoid very sharp cheddar if you want ultra-smooth melt.
• Alliums & aromatics: Onion and garlic provide the foundation. For extra depth, you can add a small pinch of dried thyme or a bay leaf during the simmer, then remove before finishing.

Step-by-Step Instructions

Step 1 – Sear the Steak

1. Pat steak pieces dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper.
2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
3. Add steak in a single layer (work in batches to avoid steaming). Sear 2–3 minutes, turning once, just until browned on the outside but still tender within. Transfer to a plate and cover loosely.

Why this matters: Quick searing develops fond (brown bits) that flavor the soup while keeping the steak juicy. Overcooking here would leave it tough after the final simmer.

Step 2 – Soften the Aromatics

1. Reduce heat to medium. If the pot looks dry, add a drizzle of oil.
2. Add onion and a pinch of salt; cook 3–4 minutes until translucent.
3. Stir in garlic; cook 30 seconds until fragrant.
4. Pour in 4 cups beef stock, scraping up browned bits with a wooden spoon.

Step 3 – Simmer the Potatoes

1. Add potatoes to the pot.
2. Bring to a gentle boil, then reduce to medium-low and simmer 10–12 minutes, until potatoes are just fork-tender.
3. Keep the soup at a gentle simmer—not a rolling boil—to prevent the potatoes from breaking apart.

Step 4 – Make the Creamy Roux Base (In a Second Pot)

1. In a medium saucepan over medium heat, melt ½ cup butter.
2. Whisk in ½ cup flour; cook 1–2 minutes, whisking constantly, to remove raw flour taste. The mixture should be smooth and pale (no browning needed).
3. Slowly whisk in 3 cups milk, a little at a time to prevent lumps.
4. Continue whisking until the mixture thickens to a light gravy consistency, 3–5 minutes.

Pro tip: This separate-roux method keeps your main pot clear and prevents clumps. You’ll combine the two pots in the next step.

Step 5 – Combine & Enrich

1. Slowly pour the hot milk-roux into the potato pot while stirring.
2. Stir in 1 cup heavy cream.
3. Simmer together 3–4 minutes, stirring often, until the soup thickens and the potatoes are tender.
4. Return the seared steak (and any juices) to the pot to warm through 2–3 minutes.

Step 6 – Finish with Cheddar

1. Turn heat to low.
2. Add 8 ounces shredded white cheddar a handful at a time, stirring gently until just melted and smooth.
3. Taste and adjust with remaining salt and pepper to preference.

Important: Keep the heat low after adding cheese. High heat can cause cheese to break, turning the soup grainy.

Step 7 – Serve

Ladle into warm bowls and garnish with green onions or chives for a fresh pop. Add cracked pepper to finish if you like. Serve with crusty bread, a simple salad, or warm rolls for a complete meal.

Pro Tips for Success

1. Sear in batches: Crowding the pot steams the steak and dulls flavor. Work in two or three rounds for a better crust.
2. Mind your dice: Uniform potato cubes (¾–1 inch) cook evenly and keep texture.
3. Simmer, don’t boil: Gentle heat keeps potatoes intact and dairy silky.
4. Separate roux = smooth soup: Making the roux in a second pot and whisking in milk prevents lumps before combining with the main pot.
5. Shred cheese from a block: It melts more evenly, giving you a glossy finish.
6. Season in stages: Salt the steak, season the aromatics, then adjust at the end after cheese and cream go in.
7. Rest before serving: Two to three minutes off heat allows flavors to meld and the broth to thicken slightly.

Flavor Variations

• Steakhouse Peppercorn
  Add ½ teaspoon coarsely crushed peppercorns when sautéing onions, and finish with a squeeze of lemon to brighten. Use medium cheddar for balance.
• Roasted Garlic & Herb
  Stir in 2–3 cloves roasted garlic with the dairy and finish with ½ teaspoon dried thyme or a spoonful of chopped fresh thyme. Garnish with chives.
• Mushroom & Steak
  Before onions, sauté 8 ounces sliced mushrooms in a bit of oil over high heat until browned. Remove, continue with the recipe, and return mushrooms with the steak for savory depth.
• Smoky Paprika
  Add ¾ teaspoon smoked paprika with the onions for gentle smokiness that plays nicely with cheddar.
• Veggie Boost
  Stir in 1 cup corn kernels or ½ cup finely diced carrot with the potatoes. Keep the dice small so the soup stays spoon-friendly.
• Lighter Creaminess
  Swap the heavy cream for half-and-half, and use 2% milk. The soup will be slightly less rich but still silky from the roux.

Serving Suggestions

• Bread & Dippers: Warm baguette, skillet cornbread, soft dinner rolls, or garlic toast.
• Fresh Contrast: A crisp green salad (romaine, cucumber, cherry tomatoes) with a bright lemony dressing to balance the richness.
• Top-Your-Bowl Bar: Set out extra shredded cheddar, green onions, minced parsley, red pepper flakes, or a dollop of plain Greek yogurt for tang.
• Make it a Meal: Pair with roasted broccoli or a sheet-pan of mixed vegetables for extra color and texture.

Storage and Freezing Instructions

Refrigerate

• Cool completely, then store in an airtight container up to 4 days.
• Reheat gently over low heat on the stovetop, adding a splash of milk or stock to loosen if thick. Avoid boiling once cheese is in the pot.

Freeze

• Dairy-based soups can separate when frozen, but this one fares better than most if cooled quickly:
  1. Cool soup completely in the fridge.
  2. Portion into freezer-safe containers, leaving headspace.
  3. Freeze up to 2 months.
• Reheat: Thaw overnight in the fridge. Warm slowly on the stovetop over low heat, whisking occasionally. If it looks slightly separated, a splash of milk and steady whisking will bring it back together.

Tip: If planning specifically to freeze, consider stirring in the cheese only when reheating the thawed soup. Freeze the soup without cheese, then add freshly shredded cheddar as you warm it—this maximizes smoothness.

Nutrition Facts (Per Serving)

Approximate values for 1 of 8 servings. Actual numbers vary with brands and exact cuts of steak and cheese.

Notes: Using half-and-half in place of heavy cream, 2% milk instead of whole, and a leaner cut of steak will reduce fat and calories. Adding more vegetables (like mushrooms or carrots) slightly raises fiber and micronutrients without changing the core flavor.

FAQ About Creamy Steak and Potato Soup

Final Thoughts

This creamy steak and potato soup proves that comfort food doesn’t need to be complicated. With a smart technique (sear for flavor, separate roux for smoothness) and a handful of everyday ingredients, you can build a restaurant-quality bowl in under an hour. Keep your sear hot, your simmer gentle, and your cheese addition low and slow—those are the simple keys to success. From family weeknights to casual gatherings, this soup checks every box: hearty, cozy, and reliably delicious.

Creamy Steak and Potato Soup: Hearty & Amazing

This creamy steak and potato soup delivers everything you want in a cozy bowl: seared bites of tender steak, buttery potatoes, sweet onion, and a silky, cheese‑kissed broth that warms you from the inside out.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 640 kcal

Ingredients

  

Steak & Vegetables

• 1 tablespoon olive oil
• 1 pound steak, cut into ¾–1‑inch bite‑size pieces tenderloin, ribeye, strip, or flank
• 1 teaspoon kosher salt (divided)
• 0.5 teaspoon black pepper (divided)
• 1 medium yellow onion, finely diced about 1 cup
• 2 cloves garlic, minced
• 2 pounds potatoes, peeled and cut into ¾–1‑inch cubes Russet, Yukon Gold, or red

Broth & Dairy Base

• 4 cups beef stock low sodium preferred
• 0.5 cup unsalted butter
• 0.5 cup all‑purpose flour
• 3 cups whole milk (2% works)
• 1 cup heavy cream or half‑and‑half

Finishing Touches

• 8 oz white cheddar, freshly shredded from a block for best melting
• green onions or chives for garnish optional, sliced

Instructions

 

• Step 1 – Sear the Steak

  Pat steak pieces dry. Season with ½ tsp salt and ¼ tsp pepper. Heat olive oil in a large pot over medium‑high. Add steak in a single layer, sear 2‑3 minutes per side until browned but still tender. Transfer to a plate and cover loosely.
• Step 2 – Soften the Aromatics

  Reduce heat to medium. Add onion and a pinch of salt; cook 3‑4 minutes until translucent. Stir in garlic 30 seconds. Pour in beef stock and scrape browned bits from the pot.
• Step 3 – Simmer the Potatoes

  Add potatoes. Bring to a gentle boil, reduce to medium‑low and simmer 10‑12 minutes until just fork‑tender.
• Step 4 – Make the Creamy Roux Base

  In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1‑2 minutes. Slowly whisk in milk until smooth and thickened (3‑5 minutes).
• Step 5 – Combine & Enrich

  Slowly pour the milk‑roux into the potato pot while stirring. Add heavy cream. Simmer 3‑4 minutes until thick. Return the seared steak to the pot and warm through 2‑3 minutes.
• Step 6 – Finish with Cheddar

  Turn heat to low. Add shredded cheddar a handful at a time, stirring until just melted and smooth. Taste and adjust salt and pepper.
• Step 7 – Serve

  Ladle into bowls and garnish with sliced green onions or chives. Serve warm with crusty bread or a simple salad.

Notes

Leftovers reheat well. For freezing, omit cheese and add it when reheating. Use a leaner steak cut or swap half milk for lower‑fat dairy for a lighter version. Add vegetables like mushrooms or corn for variation.

Keyword cheddar potato soup, comfort food soup, creamy soup recipe, hearty soup with steak, steak and potato soup