Can I use beef broth instead of chicken stock for Steak and Potato Soup?

Yes, you can absolutely use beef broth instead of chicken stock. Beef broth will enhance the overall beefy flavor of the soup, giving it a more robust taste. However, chicken stock works well too, as it keeps the flavor balanced and doesn't overpower the potatoes.

Can I make Steak and Potato Soup in a slow cooker?

Yes, you can make Steak and Potato Soup in a slow cooker. After searing the steak and sautéing the onions and garlic, transfer everything to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or until the beef is tender. Add the heavy cream and cheese in the last 30 minutes of cooking.

Can I substitute milk for the heavy cream in this soup?

While milk can be used as a substitute for heavy cream, the soup may not be as rich and creamy. Heavy cream gives the soup its luxurious texture, but if you're looking for a lighter version, using milk will still yield a tasty result. You can also try using coconut milk for a dairy-free alternative.

Steak and Potato Soup: Easy & Creamy Comfort Recipe

Description

Steak and Potato Soup is a creamy, hearty soup that combines tender chunks of beef with soft, buttery potatoes in a rich, flavorful broth. This dish is perfect for chilly weather, offering a warm, comforting meal that’s easy to prepare and full of delicious flavors.

Ingredients

Scale

1.5 pounds beef stew meat
1 medium yellow onion, diced
3 cloves garlic, minced or pressed
2 pounds russet potatoes, peeled and diced
1 tablespoon all-purpose flour
3 cups chicken stock
1 cup cheddar cheese, freshly grated
3/4 cup heavy cream

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Instructions

Prepare all ingredients in advance, as the recipe comes together quickly.
Heat a little oil in a large pot or Dutch oven over medium-high heat and sear the beef stew meat in batches. Do not overcrowd the pot. Sear the beef on 1-2 sides, then remove it and set aside.
Add diced onion and a little oil to the pot. Cook until softened, then add minced garlic and cook until fragrant.
Stir in the flour and cook for about 1 minute to remove the raw flavor.
Pour in the chicken stock and stir to combine, scraping up any browned bits from the bottom of the pot.
Add the diced potatoes and seared beef back into the pot. Stir to combine.
Bring the soup to a simmer, then reduce the heat to low. Cover and cook for 1-1.5 hours, or until the beef is tender and the potatoes are soft.
Once the beef is tender, remove the pot from the heat and stir in the heavy cream and freshly grated cheddar cheese. Stir until the cheese has melted and the soup has thickened.
Taste and adjust seasoning with salt and pepper. Let the soup cool slightly before serving.

Notes

For the best flavor, use beef stew meat or chuck roast with high collagen content to ensure the beef becomes tender after slow cooking.
If you prefer a dairy-free version, substitute heavy cream with coconut milk and omit the cheese.
Ensure the dairy is added after the soup is removed from the heat to prevent curdling.
Don’t try to submerge the ingredients entirely with liquid as the potatoes will break down during cooking and thicken the soup naturally.

Nutrition

Serving Size: 1 serving
Calories: 514 kcal
Sugar: 5g
Sodium: 375mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 36g
Fiber: 2g
Protein: 37g
Cholesterol: 126mg