Can I make steak and potato soup in a slow cooker?

Yes! To make this recipe in a slow cooker, sear the steak and sauté the aromatics on the stovetop first, then transfer everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cream and mashed potatoes in the last 30 minutes of cooking for the best texture.

How can I store and reheat leftover steak and potato soup?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of broth or water if the soup has thickened too much. Avoid microwaving at high power to prevent the cream from separating.

Is this recipe freezer-friendly?

Yes, but with a caveat. For best results, freeze the soup without the cream, as dairy tends to separate upon thawing. Let it cool completely before freezing in freezer-safe containers. When ready to serve, reheat and stir in cream and fresh parsley before serving for best flavor and texture.

Steak And Potato Soup – Best One-Pot Comfort Recipe

Name: Steak And Potato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ribeye or sirloin steak, cut into bite-sized pieces; 2 tablespoons butter; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups beef broth; 1 cup heavy cream; 3 medium russet potatoes, peeled and cubed; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon chopped fresh parsley (optional)

Description

This hearty steak and potato soup features tender beef, creamy potatoes, and a rich, savory broth — perfect for cozy nights and satisfying meals. It’s a one-pot comfort food classic that’s easy to make and full of flavor.

Ingredients

Scale

1 lb ribeye or sirloin steak, cut into bite-sized pieces
2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup heavy cream
3 medium russet potatoes, peeled and cubed
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh parsley (optional)

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Instructions

Heat 1 tablespoon of butter in a Dutch oven over medium-high heat. Add the steak pieces and sear until browned on all sides. Remove and set aside.
Add the remaining butter to the pot, then add the chopped onion. Cook until translucent, about 5 minutes. Add minced garlic and cook for 30 seconds.
Pour in the beef broth to deglaze the pot, scraping up the browned bits from the bottom. Add the cubed potatoes, salt, and black pepper. Bring to a boil.
Reduce heat to medium and simmer for 15–20 minutes until potatoes are fork-tender. Remove 1 cup of potatoes, mash them, and return to the pot to naturally thicken the soup.
Stir in the heavy cream and return the cooked steak to the pot. Simmer for 5 more minutes to blend the flavors.
Taste and adjust seasoning if needed. Garnish with chopped parsley and serve hot.

Notes

Use well-marbled steak like ribeye for extra flavor and tenderness.
For a thicker soup, mash more potatoes or add a cornstarch slurry.
Do not add the cream too early to avoid curdling — always finish with it.
This soup stores well in the fridge for up to 4 days.
Reheat slowly on the stove and add broth if it thickens too much.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 3g
Sodium: 880mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 15g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 3g
Protein: 28g
Cholesterol: 120mg