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Creamy Steak and Potato Soup

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A warm and hearty soup featuring tender steak, soft potatoes, and a smooth creamy broth, perfect for colder months.

Ingredients

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  • 1 lb steak (sirloin, ribeye, or leftover cooked steak), cut into bite-size pieces
  • 1 lb potatoes, peeled and diced (Yukon Gold or russet)
  • 1 medium onion, chopped
  • 2 carrots, sliced (optional)
  • 2 cloves garlic, minced
  • 4 cups beef broth (or low-sodium)
  • 1 cup milk or half-and-half (for creamier: 1/2 cup heavy cream)
  • 2 tbsp butter or oil
  • 1 tsp dried thyme or 1 tbsp fresh chopped parsley
  • Salt and black pepper to taste
  • Optional: 1 tbsp flour or cornstarch for thicker soup

Instructions

  1. Heat 1 tbsp butter or oil in a large pot over medium-high heat. Add steak pieces and quickly brown them for 2–3 minutes. Remove and set aside.
  2. Add remaining butter and sauté onion and carrots until soft, about 5 minutes. Add garlic and cook for 30 seconds.
  3. Stir in potatoes and pour in beef broth. Bring to a boil, then lower heat and simmer until potatoes are tender, about 12–15 minutes.
  4. Return steak to the pot. Stir in milk or half-and-half. If you want a thicker soup, mix 1 tbsp flour with a little cold milk and add it, or whisk in a cornstarch slurry.
  5. Heat gently until the soup is warmed through. Do not boil hard after adding milk to avoid curdling. Season with thyme, salt, and pepper.
  6. Serve hot with fresh parsley on top.

Notes

For a lighter version, use milk instead of cream. To make it gluten-free, skip the flour or use a gluten-free thickener.

Nutrition

Find it online: https://diyprzepisy.com/creamy-steak-and-potato-soup/

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