This creamy steak & potato soup is one of those recipes that feels like a warm hug in a bowl. I first developed this version on a late autumn evening when I had leftover steak and a pantry full of simple staples. The steak cubes keep their savory bite while the potatoes melt into a comforting body, and a touch of heavy cream rounds everything into a velvety finish. It quickly became a weeknight favorite in our house—easy enough for a busy evening but special enough for company.

What I love most is how approachable the ingredients are: a good-quality sirloin or rib-eye, potatoes, onions and a handful of aromatics transform into something surprisingly refined with minimal effort. The texture contrasts—the silky broth against tender beef and soft potato—are what make this memorable. I often serve it with crusty bread or a simple green salad and watch as everyone goes back for seconds. It’s a recipe that comforts, feeds a crowd, and never feels fussy.

Ingredients

• 1 lb steak (sirloin or rib-eye), cubed: Choose a steak with good marbling if you want extra flavor; trim silver skin and cut into roughly 1-inch cubes so pieces cook evenly. Rib-eye adds richness; sirloin is leaner and more budget-friendly.
• 4 medium potatoes, peeled and diced: Yukon Gold or Russet both work—Yukon Gold gives a creamier texture while Russets will break down slightly and thicken the soup more.
• 1 medium onion, chopped: Yellow or sweet onion adds background sweetness—slice finely so it melts into the broth during simmering.
• 3 cloves garlic, minced: Fresh garlic brightens the soup; mince finely and add near the end of the sauté to avoid bitterness.
• 4 cups beef broth: Use low-sodium if available so you can control seasoning; quality matters—brands like Kitchen Basics or homemade broth yield deeper flavor.
• 1 cup heavy cream: Adds silkiness—if you want lighter soup, substitute half-and-half or whole milk (see substitutions).
• 1/2 cup milk: Helps loosen the cream for a balanced texture—use whole milk for best mouthfeel.
• 2 tablespoons butter: For sautéing and a glossy finish—unsalted lets you better control salt levels.
• 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika: Simple seasonings to layer savory and smokey notes; adjust to taste.
• 1 tablespoon fresh thyme (optional): Adds an herbaceous lift—substitute 1 teaspoon dried thyme if needed.
• Fresh parsley, chopped (for garnish): Brightens the bowl and adds color—flat-leaf parsley is ideal.

Instructions

Prepare the ingredients: Trim and cube the steak into roughly 1-inch pieces, pat dry to encourage a good sear. Peel and dice the potatoes into 1/2- to 3/4-inch cubes for quick, even cooking. Chop the onion and mince the garlic. Having everything prepped prevents overcooking once the heat is on. Sear the steak: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add 1 tablespoon butter. Sear steak cubes in a single layer in small batches for 1–2 minutes per side until brown but not cooked through. Transfer seared pieces to a plate—this step builds flavor through Maillard reaction and preserves juiciness. Sauté aromatics: Reduce heat to medium, add remaining 1 tablespoon butter and the chopped onion. Cook for 4–6 minutes until translucent and lightly golden, then stir in minced garlic and paprika for 30–45 seconds until fragrant—don’t let garlic burn. Add potatoes & broth: Return steak to the pot, add diced potatoes and pour in 4 cups beef broth. Bring to a gentle boil, then lower to a simmer. Cover and cook for 12–15 minutes until potatoes are tender and steak is cooked through; check doneness by piercing a potato cube with a fork. Finish with dairy & herbs: Stir in heavy cream and milk, then add fresh thyme if using. Warm through over low heat—do not boil after adding cream to prevent separation. Taste and adjust salt and pepper as needed. The soup should be glossy and slightly thickened from the potatoes. Serve & garnish: Ladle into bowls, garnish with chopped parsley and an extra grind of black pepper. Serve immediately with crusty bread or a crisp salad to cut the richness.

Storage Tips

Cool leftovers quickly and store in airtight containers in the refrigerator for up to 4 days. For freezing, portion into meal-sized containers or heavy-duty freezer bags; leave 1 inch of headspace if using rigid containers to allow expansion. Thaw overnight in the fridge before reheating gently on the stove—stirring in a splash of milk helps to restore creaminess if the soup has thickened. When reheating from frozen, thaw completely for even warming and avoid overheating to preserve the dairy texture.

Ingredient Substitutions

To lighten the dish, replace heavy cream with half-and-half or use an equal mix of whole milk plus 2 tablespoons cornstarch dissolved in cold milk for slight thickening. For dairy-free versions, use full-fat coconut milk (flavor will shift) or an unsweetened oat cream; omit butter and use oil instead. Swap fresh thyme for rosemary for a different aromatic profile (use half the amount). If you prefer more body, stir in 1/2 cup cooked mashed potato or 1 tablespoon instant potato flakes to thicken without flour.

Serving Suggestions

Serve with crusty sourdough, seeded rolls, or warm biscuits to sop up the broth. A crisp green salad dressed with a lemon vinaigrette provides a bright counterpoint to the rich soup. For a full meal, offer roasted Brussels sprouts or steamed green beans. Garnish ideas include a drizzle of good olive oil, a spoonful of crème fraîche, or crunchy fried shallots for texture contrast. Pair with a medium-bodied red wine or a malty beer for colder evenings.

Cultural Background

Hearty meat-and-potato soups are common in many colder climates where preservation of calories and warmth are prized. This particular combination—browned beef in a dairy-enriched broth with potatoes—echoes rustic comforts found across American and European homestyle cooking. While not a traditional recipe from one region, it draws on classic techniques: browning for flavor and finishing with cream for texture, a method used by home cooks to elevate simple ingredients into a cozy, satisfying bowl.

Seasonal Adaptations

In winter, double the batch for easy entertaining or freeze portions for busy weeknights. In spring and summer, lighten it by using half the cream and adding fresh peas and chopped spring onions at the end for brightness. For autumn, stir in roasted root vegetables like parsnip or carrot when you add the potatoes to bring earthy sweetness and autumnal depth to the bowl.

Meal Prep Tips

Make the base ahead: sear steak and sauté aromatics, then cool and refrigerate the pot with broth and potatoes separately for up to 2 days. Reheat, then finish with cream and milk just before serving for the freshest texture. Portion into 4 serving containers for grab-and-go lunches—reheat in a microwave or on the stove, adding a splash of milk to loosen. Label containers with date and contents before freezing to keep your freezer organized.

Give this creamy steak & potato soup a try on a chilly evening—the simple technique and reliable ingredients make it a dependable family favorite that you'll return to again and again. Enjoy the process, and feel free to make it your own with the swaps suggested above.