steak potato soup recipe
The Best steak potato soup recipe
I’m so excited to share this steak potato soup recipe with you all. It’s a family favorite that’s been passed down through generations, and for good reason – it’s hearty, comforting, and ridiculously easy to make. My kids love helping me chop the potatoes and onions, and my husband always requests it when he’s feeling under the weather. The best part?
It’s a cinch to make in bulk, so we can enjoy leftovers for days. Plus, it’s packed with nutrients from the potatoes, carrots, and celery. As a busy mom of three, I appreciate a recipe that’s both nourishing and stress-free. This soup is perfect for a chilly fall or winter evening, or whenever you need a warm hug in a bowl.
And the best part? It freezes beautifully, so we can enjoy it all year round. I first tried this recipe at my grandma’s house when I was a kid. She’d serve it up with some crusty bread and a side salad, and we’d spend hours talking about our day while sipping on hot cups of coffee.
As I got older, I started experimenting with different variations – adding garlic for extra depth of flavor, using chicken broth instead of beef broth – but the core recipe has remained the same. There’s just something special about the combination of tender potatoes and savory broth that hits the spot every time. The key to this recipe is using high-quality ingredients – fresh vegetables, real chicken or beef broth (no powder or cubes here!) , and plenty of love.
Don’t skimp on the veggies; they add texture and flavor that’ll make you wonder how you ever lived without this soup in your life. And yes, use real butter – don’t even think about substituting with margarine or oil! When I’m short on time (which is most days), I love knowing that this soup can be ready in under an hour. Just chop up some onions, dice some potatoes and carrots, sauté them in butter until they’re soft and fragrant…
voilà! Dinner is served.
Steak and Potato Soup
This hearty soup combines tender steak, potatoes, and vegetables in a rich broth. Perfect for a cold day, it’s easy to make and full of flavor.
🥘Ingredients
For the Soup
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Steak and Potato Soup Works
This steak potato soup is always a good idea for any occasion – whether it’s a quick weeknight dinner or a comforting meal after a long day at work.
We love serving it at family gatherings because everyone raves about it; plus it makes plenty of leftovers for snacking on later.
When storing leftovers (or making new batches), be sure to keep them refrigerated at around 40°F (4°C) for optimal flavor retention.
❓ Frequently Asked Questions About Steak and Potato Soup
Q: What type of potatoes should I use?
A: For this recipe, you’ll want to use high-quality Russet or Idaho potatoes – they’ll hold their shape beautifully when cooked. Avoid using sweet potatoes or Yukon Golds; they’ll break down too much in the cooking process.
Q: Can I make this recipe vegetarian?
A: Of course! Simply omit the beef broth and substitute with vegetable broth instead. You can also add an extra cup of diced veggies like zucchini or bell peppers for added nutrition.
Q: How do I store leftovers?
A: Store your leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. When reheating, be sure to add a splash of water or broth to prevent the soup from becoming too thick.
Q: Can I make this soup in advance?
A: Absolutely! Prepare all your ingredients through step 3 (the sautéing part) ahead of time; then assemble and simmer as directed when you’re ready to serve.
Q: Is this soup gluten-free?
A: Yes! Just be sure to check your broth brand for any hidden gluten; if you’re cooking from scratch with beef bones or stockpot scraps (like me!), then you’re good to go.
