There’s something undeniably magical about the combination of tender steak, creamy potatoes, and melted cheddar cheese in a hearty, warming soup. It’s like the ultimate comfort food trifecta—all in one bowl. What makes this recipe stand out is its balance of rich, beefy flavors and velvety textures without being overly heavy. Whether you’re trying to warm up on a cold day or simply craving a hearty, satisfying meal, this steak and potato soup has you covered. Plus, it’s easy enough for a weeknight dinner but indulgent enough to serve for special occasions.

A cozy soup inspired by my childhood 🍲

Growing up, soup night was a big deal in my family. My mom had this big, cast-iron Dutch oven that seemed to work magic on anything she cooked. I vividly remember the aroma of onions and garlic sizzling in oil, followed by the earthy scent of potatoes simmering away. When I got older and started experimenting in my own kitchen, I wanted to recreate those cozy vibes but with a little twist. That’s how this steak and potato soup came to be.

I still remember the first time I made this recipe for a dinner party with friends. The room went quiet for a few minutes as everyone took their first bite. Then came the requests for seconds (and the recipe). It was one of those moments that made me realize how food can bring people together. Now, I make this soup whenever I want to recreate that same feeling of comfort and connection.

Where did steak and potato soup come from?

This recipe isn’t tied to one specific culinary tradition but instead draws inspiration from classic steak dinners and hearty potato soups. Steak and potatoes have long been a staple pairing in American cuisine—a rustic, filling combination that’s stood the test of time. Blending those flavors into a soup is a natural evolution, making it even cozier and easier to enjoy. While traditional potato soups are often thickened with cream or flour, the addition of steak gives this dish an extra layer of richness and flavor.

Over the years, I’ve played around with variations of this recipe, and it’s incredibly versatile. Whether you want to elevate it with premium cuts of beef or keep it simple with whatever’s in the fridge, this soup is all about celebrating humble ingredients in the best way possible.

Let’s talk ingredients: how to make them shine

The beauty of this soup is how a handful of simple ingredients come together to create something so satisfying.

Beef: The star of the show! Sirloin steak, chuck roast, or even stew beef work well here. For the most tender, melt-in-your-mouth bites, go for a cut with good marbling. If you’re in a pinch, ground beef is a decent substitute, though you’ll lose a bit of that steakhouse vibe.
Russet potatoes: These starchy potatoes are perfect for breaking down and thickening the soup naturally. If you don’t have russets, Yukon Golds can work too, though they’ll hold their shape more.
Onions and garlic: These add depth and aromatic flavor. A yellow onion is great, but if you’ve got a red or white onion on hand, don’t stress—either will do.
Chicken stock: It might seem surprising to use chicken stock in a beef-based dish, but trust me, it lightens the soup without overpowering the steak. Beef stock is a solid alternative if you want a bolder flavor.
Cheddar cheese: Shredded cheddar adds a creamy, tangy finish. Go for sharp cheddar if you love a more pronounced cheesy flavor. For a milder touch, Colby-Jack works well too.
Heavy cream: This gives the soup its luscious, velvety texture. For a lighter option, half-and-half or whole milk can be used, but the richness won’t be quite the same.

Kitchen gear: what you’ll need

You don’t need fancy tools to whip up this steak and potato soup, but having a few key items on hand can make the process smoother:

Dutch oven or large pot: A Dutch oven is ideal for this recipe because it distributes heat evenly and retains it well, ensuring a perfect simmer. If you don’t have one, any large, heavy-bottomed pot will do.
Wooden spoon: Great for stirring and scraping up those flavorful browned bits (don’t skip this—it’s where the magic happens).
Sharp knife and cutting board: Prepping the steak, potatoes, and onions is much easier with a good knife.
Ladle: For serving that perfectly portioned bowl of soup.

Step-by-step: how to make steak and potato soup

Ready to dive in? Let’s cook this delicious soup together!

Sear the steak: Heat a little oil in your pot over medium-high heat. Add the steak chunks and sear them on one or two sides. Don’t overcrowd the pot—work in batches if needed. (Pro tip: A good sear means flavor, so don’t skip this step!)
Sauté the aromatics: Toss in the diced onion and a bit more oil, lowering the heat if the pot starts to brown too much. Cook until the onions are translucent, then add the minced garlic. Stir for about 30 seconds, or until the garlic smells incredible.
Add the potatoes: Stir in the diced potatoes and season with salt and pepper. Give everything a good mix, then sprinkle in the flour. Cook for another minute to eliminate any raw flour taste.
Pour in the stock: Slowly add the chicken stock until it just covers the ingredients. Bring the soup to a gentle simmer, then cover and let it cook for 30 minutes.
Finish with cream and cheese: Once the potatoes are tender, remove the soup from the heat. Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Taste and adjust the seasoning as needed.

Variations and twists to try

This recipe is incredibly flexible, so feel free to get creative!

Vegetarian version: Swap the beef for mushrooms (like cremini or portobello) and use vegetable stock.
Dairy-free: Use coconut milk instead of cream and skip the cheese (or try a plant-based alternative).
Low-carb: Replace potatoes with cauliflower florets for a keto-friendly version.
Spicy twist: Add a pinch of red pepper flakes or diced jalapeños for some heat.
Herb lovers: Stir in fresh parsley or thyme for an herby finish.

How to serve steak and potato soup like a pro

When it comes to serving this soup, presentation matters just as much as the flavors. Ladle it into bowls and sprinkle a little extra shredded cheddar or freshly cracked black pepper on top. A drizzle of olive oil or a dollop of sour cream can elevate the look and taste. Pair it with crusty bread, a side salad, or roasted veggies for a complete meal.

What to drink?

this hearty soup pairs beautifully with:

Iced tea: The lightness of a lemony iced tea balances the richness of the soup.
Sparkling water with lime: Refreshing and simple, it cleanses the palate between bites.
Apple cider: A warm mug of spiced cider complements the earthy flavors of the potatoes and beef.

Storing and reheating tips

Leftovers? Lucky you! This soup keeps well in the fridge for up to 3 days. Store it in an airtight container to preserve freshness. When reheating, do so gently over low heat, stirring occasionally to prevent the cheese from separating. If the soup thickens too much, add a splash of chicken stock or milk to bring it back to its original consistency.

Scaling the recipe for more (or fewer) servings

Need to adjust the recipe? No problem. For a smaller batch, simply halve the ingredients. If you’re cooking for a crowd, double everything, but be sure your pot is large enough to hold all the ingredients. When scaling up, taste as you go, especially with salt and seasoning, since flavors can become more concentrated.

Troubleshooting common issues

Soup too thick? Add a splash of stock or milk until you reach your desired consistency.
Soup too thin? Let it simmer uncovered for a few extra minutes to thicken.
Potatoes too firm? They likely needed more time or smaller dice—just cover and cook a little longer.

Ready to cozy up with a bowl of soup?

This steak and potato soup is one of those recipes that feels like a hug in a bowl. It’s hearty, flavorful, and endlessly adaptable to suit your tastes or dietary needs. Whether you’re cooking for yourself, your family, or a group of friends, this dish is sure to impress. Go ahead and give it a try—I can’t wait to hear how it turns out!

FAQs

1. Can I use pre-cooked steak for this recipe?
Absolutely! Leftover steak works great. Just dice it up and add it after the soup has simmered to avoid overcooking.

2. What’s the best way to make this soup ahead of time?
Make the soup up to the point of adding cream and cheese. Refrigerate it, then reheat and stir in the cream and cheese just before serving.

3. Can I freeze this soup?
You can, but the texture might change slightly due to the potatoes and cream. Freeze without the cream and cheese, then add them after reheating for the best results.

4. How do I make the soup spicier?
Add a pinch of cayenne pepper, red pepper flakes, or diced jalapeños while sautéing the onions.

5. Can I use a slow cooker?
Yes! Sear the steak and sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding cream and cheese at the end.