Steak and Potato Soup Recipe

Steak and Potato Soup is a hearty dish, perfect for chilly winter nights! Tender steak combined with potatoes, vegetables, and a beef broth for a satisfying dinner that's even better the next day.

Prep Time30

Cook Time30

Total Time1

Course: dinner, lunch, Main Course, Main Dish, Soup

Cuisine: American

Keyword: Steak and Potato Soup

Servings: servings

Calories: 290kcal

Author: Jessica & Nellie

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

This soup can be stored in the refrigerator for up to 3-4 days in an airtight container.

For longer storage, this soup freezes well for up to 3 months.

Nutrition