Indulge in this Hearty Steak and Potato Soup, a comforting blend of tender beef, creamy potatoes, and melted cheddar cheese that’s perfect for chilly evenings or family dinners. Each spoonful delivers rich, savory flavor with a velvety texture that warms the soul. The golden cheddar adds a cheesy finish, while the tender beef and soft potatoes provide hearty satisfaction in every bite.

This soup is ideal for anyone seeking an easy weeknight dinner or a cozy meal for entertaining. With simple ingredients and straightforward preparation, it combines the flavors of a classic steakhouse into a comforting, bowl-ready soup. It’s rich, cheesy, and loaded with protein and vegetables, making it both wholesome and indulgent.

Why You’ll Love This Recipe

Family-friendly: Loved by adults and kids alike for its cheesy, hearty flavor.
Comfort food classic: Warm, savory, and satisfying in every bite.
Easy to make: Minimal prep and simple cooking steps.
Versatile: Can be made in a pot or slow cooker for convenience.
Meal prep-friendly: Makes excellent leftovers and reheats perfectly.
Customizable: Add extra vegetables or spices to suit your taste.

Ingredient Breakdown

Beef stew meat (1.5 lbs): Provides tender, juicy bites of protein and forms the savory base of the soup.
Yellow onion (1 medium, diced): Adds sweetness and depth to the broth.
Garlic (3 cloves, minced): Infuses aromatic flavor throughout the soup.
Russet potatoes (2 lbs, peeled & diced): Creates a creamy, hearty texture and absorbs savory flavors.
All-purpose flour (1 tbsp): Helps thicken the broth for a richer, velvety consistency.
Chicken stock (3 cups): Forms a flavorful liquid base for simmering beef and potatoes.
Cheddar cheese (1 cup, shredded): Adds a creamy, cheesy finish that complements the savory broth.
Heavy cream (3/4 cup): Enriches the soup, giving it a luscious, silky texture.

Pro Tips

Sear the beef first: Browning the meat locks in flavor and enhances the soup’s richness.
Don’t overcook potatoes: Dice evenly and simmer until just tender to avoid mushy texture.
Stir in cheese and cream at the end: Prevents curdling and keeps the soup smooth.
Use high-quality stock: A rich chicken or beef stock elevates the depth of flavor.
Season gradually: Taste throughout cooking to balance salt, pepper, and seasonings.

Ingredient Swaps or Variations

Protein alternatives: Substitute beef with cubed, lamb, or turkey for a different flavor.
Potato options: Yukon Gold or red potatoes work well for a creamier texture.
Cheese variations: Try gouda, fontina, or Monterey Jack for a unique cheesy finish.
Vegetable add-ins: Carrots, celery, or peas increase nutrition and color.
Spice it up: Add smoked paprika, thyme, or crushed red pepper flakes for extra flavor.

Serving Suggestions

Serve hot with a crusty baguette, garlic bread, or dinner rolls.
Top with extra shredded cheddar, chopped chives, or crispy for added indulgence.
Pair with a simple side salad for a balanced meal.
Garnish with a dollop of sour cream for creamy richness.

Make Ahead + Storage Tips

Prep ahead: Dice vegetables and measure spices in advance for faster cooking.
Refrigeration: Store in an airtight container for up to 3 days. Reheat gently over medium heat.
Freezing: Freeze before adding cheese and cream. Reheat slowly and stir in cream and cheddar just before serving.
Meal prep tip: Portion into individual containers for easy weekday lunches or dinners.

Cultural or Historical Notes

Steak and potato soups are inspired by classic European and American comfort food traditions, where hearty meats, root vegetables, and creamy finishes were staples of home-cooked meals. This recipe transforms those familiar flavors into a rich, indulgent soup, perfect for modern kitchens and busy families craving traditional comfort in a bowl.

Frequently Asked Questions (FAQ)

Can I use a slow cooker for this soup?
Yes, sear the beef first, then add all ingredients except cheese and cream to a slow cooker. Cook on low for 6–7 hours. Add cheese and cream at the end.

Can I make it gluten-free?
Yes, substitute flour with cornstarch or a gluten-free flour blend for thickening.

How long does this soup keep?
Stored in an airtight container, it keeps for up to 3 days in the fridge. Reheat gently and add extra stock if needed.

Can I add other vegetables?
Absolutely. Carrots, celery, or peas enhance nutrition and flavor. Add them during the simmering stage.

Can I make it spicier?
Yes, add crushed red pepper flakes or a dash of hot sauce to taste.

Emily

Steak and Potato Soup

A rich and hearty soup loaded with tender beef stew meat, creamy potatoes, cheddar cheese, and a touch of cream. Comfort food in a bowl, perfect for chilly days.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: American

Calories: 470

Ingredients Equipment Method Notes

Ingredients

1.5 lb beef stew meat
1 medium yellow onion, diced
3 cloves garlic, minced
2 lb russet potatoes, peeled & diced
1 tbsp all-purpose flour
3 cups chicken stock
1 cup cheddar cheese, shredded
3/4 cup heavy cream
salt and pepper, to taste
1 tbsp oil (for searing beef)

Equipment

large soup pot
wooden spoon
knife and cutting board
Measuring cups and spoons
ladle

Method

Prepare all ingredients by dicing the onion, mincing the garlic, and peeling and dicing the potatoes.
In a large pot over medium-high heat, add oil and sear beef chunks until browned on all sides; set aside.
In the same pot, sauté onions and garlic until softened.
Add flour and stir for a minute.
Pour in chicken stock while stirring; add seared beef and diced potatoes.
Simmer covered for about an hour until beef is tender.
Stir in heavy cream and cheddar cheese; season with salt and pepper before serving.

Notes

For added depth, use beef broth instead of chicken stock. Add chopped carrots or celery for extra vegetables. Leftovers thicken as they cool — add more broth when reheating. Garnish with fresh herbs like parsley or chives.

Hearty Steak and Potato Soup Recipe