Creamy steak and potato soup is an effortless slow cooker recipe that makes a hearty meal perfect for meat and potato lovers! Beef stew meat slow cooks with chopped russet potatoes and a blend of seasonings in a rich soup base.
My sons and hubs are definitely meat and potatoes kind of guys.
So when there’s a thick, creamy soup comprised almost entirely of beef and potatoes, I know they’ll love it.
Fortunately this creamy steak and potato soup is as easy to make as it is popular in my house.
Thank goodness because I find myself making it at least once a week all winter long!
With its tender pieces of beef, pillowy potatoes, and rich, silky base, it’s no wonder why we all love this!
Ingredients
To make this you’ll need:
- Beef– Keep it budget friendly and use beef stew meat. If there is a cut of beef on sale for less, that would work too. Just make sure the meat is cut into roughly equal sized small cubes.
- Olive oil– To brown the beef in
- Potatoes– Chopped russet potatoes
- Seasonings– Salt, pepper, ground thyme, garlic powder, and a bay leaf
- Yellow onion– A large one peeled and diced
- Beef broth– You could also use beef stock, but do not substitute beef for chicken or vegetable. For this recipe you really want that beefy flavor that you just won’t get with another variety of broth or stock.
- Gravy– A can of premade beef gravy
- Heavy cream– The amount may vary slightly based on the consistency you want. Don’t substitute another lower fat dairy. You want the heavy cream for the best texture and most richness.
How to Make
To make this rich steak and potato soup, heat the olive oil in large Dutch oven or soup pot set over medium heat.
When the oil’s hot and shimmery, add the beef and cook it until it’s browned on all sides.
Transfer the beef to the bowl of your slow cooker.
Then, stir in all of the remaining ingredients except the cream to the pot.
Cover and cook on low for 8 hours.
Before serving, stir in the cream.
Serve warm and enjoy!
Stove Top Instructions
To make this on the stove top, brown the meat in a large soup pot or Dutch oven as instructed above.
Add the rest of the ingredients except for the cream and bring everything to a boil, then immediately reduce to a simmer.
Cook covered, for 25-30 minutes, until thickened and the meat’s fork tender.
Stir in the cream and serve!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat on the stove until warmed through.
Tips and Tricks
- This pairs really well with a hunk of good crusty bread for dipping.
- Make sure your beef cubes are all roughly the same size before you brown them so they cook evenly. This goes for the potatoes as well.
- Adjust the seasoning to suit your tastes.
Other Beef Stew Recipes
Creamy steak and potato soup is an easy soup recipe for meat and potato fans!
Make it and enjoy!
Looking for other beef stew recipes?
Try these:
If you’ve tried this CREAMY STEAK AND POTATO SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Creamy Steak And Potato Soup (Slow Cooker Recipe)
Ingredients
- 2 1/2 - 3 lbs cubed beef stew meat
- 2 tbsp extra virgin olive oil
- 8 cups chopped russet potatoes
- salt and pepper to taste
- 1 1/2 tsp ground thyme
- 1 tsp garlic powder
- 1 large yellow onion peeled & diced
- 10 cups beef broth or stock
- 10 oz beef gravy
- 1 bay leaf
- 1 1/2 - 2 cups heavy whipping cream
Instructions
- Add the olive oil to a large Dutch oven or soup pot set over medium heat. When the oil's hot, add the beef, cooking until it's browned on all sides.2 tbsp extra virgin olive oil, 2 1/2 - 3 lbs cubed beef stew meat
- Add all of the remaining ingredients, EXCEPT the cream, to the pot- stirring in until evenly incorporated.8 cups chopped russet potatoes, salt and pepper, 1 1/2 tsp ground thyme, 1 tsp garlic powder, 1 large yellow onion, 10 cups beef broth, 10 oz beef gravy, 1 bay leaf
- Cover and cook on low for 8 hours.
- When done, add the cream- stirring to immediately combine.1 1/2 - 2 cups heavy whipping cream
- Serve warm & enjoy!
Notes
- This pairs really well with a hunk of good crusty bread for dipping.
- Make sure your beef cubes are all roughly the same size before you brown them so they cook evenly. This goes for the potatoes as well.
- Adjust the seasoning to suit your tastes.
Nutrition
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