Steak and Potato Soup is a hearty dish perfect for chilly nights! Tender steak combined with potatoes, vegetables, & beef broth for a satisfying dinner that’s even better the next day.
Using steak and wholesome vegetables, this beef and vegetable soup offers a satisfying meal that is both rich in flavor and texture. With a straightforward preparation method, anyone can craft this delightful potato soup recipe at home.
Highlights of this recipe
- Filling & satisfying. This steak and potato soup is a comforting choice for any meal. It combines hearty ingredients to create a satisfying and flavorful dish.
- Customize easily. This dish is versatile and can be modified. For instance, different cut types of beef can be used based on preference or availability. Also experiment with different veggies that are in season or whatever you have on hand.
- Nutritious meal. Not only is this a full meal, but it also incorporates wholesome vegetables like celery, peas, and carrots. These add nutritional value and a variety of textures.
Steak & Potato Soup Ingredients
Potatoes: Use 2-3 russet potatoes, scrubbed & diced.
Butter: You’ll need ¼ cup of butter, divided.
Beef: The main protein in this dish is an 8-oz steak, cut into ½” cubes (skirt steak, flatiron or sirloin are all good choices).
Seasonings: Season with ¼ tsp of garlic salt and ⅛ tsp of pepper.
Vegetables: You will want to add ½ cup of chopped onion, 1 cup of sliced celery (2-3 stalks), one 14.5-oz can of diced tomatoes, as well as one 12-oz bag of peas & carrots (steamed in the bag for 3 minutes).
Flour: Help thicken the soup by adding ¼ cup of flour to the mixture.
Beef broth: The base of this soup is 6 cups of beef broth.
Worcestershire sauce: Use 1 TBSP of Worcestershire sauce to enhance the flavor.
Key tips for making Beef & Potato Soup
Full instructions in the recipe card below, but here are a few tips for making the best tasting soup!
- Selecting Your Steak: You want cuts that are tender but still sturdy enough to hold their shape while simmering. The best steak options for this soup are skirt steak, flatiron, or sirloin. Trim any excess fat to avoid greasiness in the soup.
- Choosing the Best Potatoes: Russet potatoes are ideal for this recipe because they hold their shape during cooking but also break down slightly to thicken the soup naturally. You can use waxy potatoes like red or new potatoes, but know they stay firm longer, so they require a longer cook time. Peeling the potatoes is optional but recommended if you want a smoother soup.
How long is this good for & how do you store it?
Steak and potato soup can be stored in the refrigerator for up to 3-4 days in an airtight container. Reheat on the stove or a single serving in the microwave.
Can you freeze leftover potato veggie soup?
Yes, you can freeze this soup! It freezes well for up to 3 months, be sure to let your soup cool completely before freezing.
Use airtight containers or heavy-duty freezer bags to store the soup. Leave about 1 inch of space at the top because the soup will expand as it freezes. Label your containers or bags with the date and contents. This helps you keep track of how long the soup has been in the freezer.
When ready to use, thaw soup in the refrigerator overnight. Reheat gently on the stove to avoid breaking down ingredients or overcooking the beef cubes.
Steak and Potato Soup Recipe
Ingredients
- 2-3 russet potatoes scrubbed & diced
- ¼ cup butter divided
- 8 oz steak cut into ½” cubes (skirt steak, flatiron or sirloin are good choices)
- ¼ tsp garlic salt
- ⅛ tsp pepper
- ½ cup onion chopped
- 1 cup celery 2-3 stalks, sliced
- 14.5 oz can of diced tomatoes
- 12 oz bag of peas & carrots steamed in bag for 3 minutes
- ¼ cup flour
- 6 cups beef broth
- 1 TBSP Worcestershire sauce
Instructions
- Prep: Clean and dice the potatoes, cut the steak into cubes, chop the onion and celery as well. Place the potatoes in a microwave-safe bowl, add 2-3 TBSP water, and cover. Microwave for 5 minutes.
- Sauté: Add 1 TBSP of butter to a large saucepan and melt over medium heat. Once melted, add the cubed steak. Sprinkle the steak with the garlic salt and pepper. Stir and cook for 3-4 minutes, then set aside on a plate.
- Add the remaining butter to the same pan, along with the onions and celery. Stir and cook the mixture for about 7-8 minutes, until the onions are soft. Sprinkle with flour and stir again.
- Assemble: Add the beef broth to saucepan, along with Worcestershire sauce, tomatoes, steamed peas & carrots, steak bites, and the potatoes. Stir and bring the pot to a low boil. Reduce the heat and simmer for 20 minutes. Serve hot and enjoy!
Notes
Nutrition
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What are the best types of beef cuts to use in soup recipes?
You want tender, flavorful cuts like skirt steak, flatiron, or sirloin. These cuts hold up well in the soup without becoming tough.
Avoid very lean or tough cuts, as they may dry out or need longer cooking times. For a less expensive option, you can use ground beef.
Is it necessary to peel potatoes for a steak and potato soup?
Peeling potatoes is not necessary for this soup. Leaving the skins on adds texture and nutrients.
What additional vegetables can be included for more flavor?
You could add mushrooms, bell peppers, or green beans to increase variety. Fresh herbs like thyme or parsley also brighten the soup without overpowering it.
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- This Cheesy Potato Soup is a satisfying dish that’s perfect for a cozy meal at home with your family. The ingredients are simple to source, the soup comes together fast for an easy weeknight meal!
Steak and Potato Soup is a hearty & delicious dish that is made with tender steak, potatoes, and vegetables. This homemade beef and vegetable soup is ideal for quick nourishing meals that doesn’t skip on taste!
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