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Delicious Steak & Potato Soup, a hearty and comforting dish with tender beef and creamy potatoes.

Ultimate Steak & Potato Soup

This comforting and flavorful Steak & Potato Soup is the ultimate dish for a satisfying meal. With tender beef, creamy potatoes, and a rich, velvety broth, this recipe is a true culinary delight.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb. sirloin or flank steak, cut into bite-sized pieces
  • 3 medium russet potatoes, peeled and diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • whisk
  • Spoon

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium-high heat.
  2. Add the steak pieces and sear them on all sides until browned, about 3-4 minutes per side. Remove the steak from the pot and set aside.
  3. Add the onions to the pot and sauté until translucent, about 5 minutes.
  4. Stir in the garlic and cook for an additional minute, until fragrant.
  5. Sprinkle the flour over the onions and garlic, and whisk to combine. Cook for 2 minutes, stirring constantly, to create a roux.
  6. Gradually pour in the beef broth, whisking continuously to prevent lumps from forming.
  7. Add the diced potatoes, thyme, and the reserved steak. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
  8. Stir in the milk and season with salt and pepper to taste.
  9. Serve hot, garnished with additional thyme or chopped parsley, if desired.

Notes

For maximum flavor, be sure to sear the steak before adding it to the soup. The roux is key to creating a rich, velvety broth. Adjust the cooking time for the potatoes as needed to achieve the desired texture. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.