Chunky Steak And Potato Soup Recipe

Ah, soup! It’s the ultimate comfort food-especially when you’re craving something hearty, filling, and just downright delicious. Picture this: a thick, savory broth brimming with tender chunks of beef, earthy potatoes, and rich, flavorful seasonings. That’s exactly what you get with chunky steak and potato soup. This recipe isn’t just a meal; it’s a cozy hug in a bowl, perfect for those chilly evenings or when you need something satisfying and hearty.

What I love about this soup is its perfect balance of textures and flavors. The steak provides that satisfying bite, while the potatoes add creaminess and substance. The broth ties it all together with a deep, savory richness that’s hard to resist. Whether you’re a seasoned home cook or just someone looking for a comforting meal to whip up, this chunky steak and potato soup is the kind of recipe you’ll return to again and again.

Let’s dive into the details and break down everything you’ll need to make this dish a hit in your kitchen!

Chunky Steak And Potato Soup Recipe

This recipe is one of those ’throw everything in a pot and let it simmer’ type of meals. But don’t let the simplicity fool you-it’s packed with flavor. Here’s how to make it:

Ingredients Needed

• Steak: About 1 lb of beef stew meat or chuck roast, cut into 1-inch cubes. You could also use sirloin or flank steak for extra tenderness.
• Potatoes: 3-4 medium russet potatoes, peeled and diced into 1-inch chunks. The russet variety breaks down nicely and adds a creamy texture to the soup.
• Onion: 1 medium yellow onion, chopped. The onion will provide a savory base to your soup.
• Carrots: 2 large carrots, peeled and sliced into coins. They bring a slight sweetness and pop of color to the dish.
• Celery: 2 stalks, chopped. Celery adds a subtle crunch and freshness that balances the richness of the steak.
• Garlic: 4 cloves of garlic, minced. Garlic is the flavor base that kicks everything up a notch.
• Beef broth: 4 cups of beef broth. This is the soul of your soup, so opt for a rich, high-quality broth.
• Tomato paste: 1 tablespoon. This deepens the umami flavor in the broth, adding that complex depth that makes soups so irresistible.
• Bay leaves: 2 bay leaves. These add a gentle aromatic flavor that really enhances the overall profile.
• Herbs: 1 teaspoon dried thyme and 1 teaspoon dried rosemary. These earthy herbs pair beautifully with beef.
• Salt and pepper: To taste. These simple seasonings bring everything together.
• Olive oil: For searing the steak, about 1-2 tablespoons.
• Heavy cream (optional): ½ cup. For an extra rich and creamy finish. You could also substitute with whole milk for a lighter version.

Cooking Instructions

1. Prep the ingredients: Start by chopping the onion, carrots, celery, and garlic. Peel and dice the potatoes, and cut your steak into bite-sized cubes. Set everything aside for easy access.
2. Sear the steak: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the steak with a little salt and pepper, then sear the cubes in batches until browned on all sides, about 3-4 minutes per batch. Don’t overcrowd the pot! Once browned, set the steak aside on a plate.
3. Sauté the vegetables: In the same pot, reduce the heat to medium and add the chopped onions, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften and the onions turn translucent.
4. Build the soup base: Stir in the tomato paste, thyme, rosemary, and bay leaves. Cook for another 1-2 minutes to release the flavors. Then add the beef broth, scraping up any browned bits from the bottom of the pot. This adds tons of flavor.
5. Simmer the soup: Add the seared steak back to the pot, along with the diced potatoes. Bring everything to a boil, then reduce the heat and let the soup simmer for about 30-40 minutes, or until the potatoes are tender and the beef is cooked through.
6. Finish and serve: Once everything is cooked, you can add the optional heavy cream to make the soup richer and creamier. Stir it in and adjust the seasoning with salt and pepper as needed. Discard the bay leaves and serve hot, garnished with fresh parsley or green onions if desired.

Ingredient Insights

• Steak: For this soup, using beef stew meat or chuck roast is ideal because they are affordable, flavorful, and become tender when slow-cooked. They absorb the rich broth, enhancing the overall taste.
• Potatoes: Russets are starchy and break down during cooking, thickening the soup naturally. If you prefer a firmer texture, you could substitute with Yukon gold potatoes, which hold their shape better.
• Beef broth: Opting for a high-quality beef broth or stock (preferably low-sodium) will really elevate the soup. If you want a deeper flavor, you could even use a combination of beef broth and a splash of red wine.
• Herbs and seasonings: Dried thyme and rosemary complement beef well, but feel free to experiment with other herbs like sage or oregano if you’re looking to switch things up. Fresh garlic will give the soup a more aromatic flavor than pre-minced garlic.

Expert Tips

• Don’t rush the searing: Browning the steak cubes in batches is key. This step builds deep, savory flavors through the Maillard reaction, which is the foundation of that rich taste you love in soups.
• Simmer slowly: Slow simmering allows the beef to become tender and the flavors to meld together. Try to resist the urge to crank up the heat to speed up the cooking process-it’s worth the wait!
• Make it ahead of time: This soup actually tastes even better the next day after the flavors have had time to develop. It’s the perfect dish for meal prepping or making ahead for a cozy dinner.
• Use fresh herbs: While dried herbs work well, if you’ve got fresh thyme or rosemary on hand, feel free to use them. Just chop them finely and add them in the last 10 minutes of cooking.

Recipe Variations

• Add some greens: Throw in a handful of spinach, kale, or green beans to add some greens to the mix. Just toss them in during the last few minutes of simmering.
• Make it spicy: If you like a bit of heat, you can add red pepper flakes or chopped jalapeños along with the garlic. This will give the soup an extra kick that pairs nicely with the rich beef and potatoes.
• Swap the cream: For a lighter version, you could skip the cream and add a dollop of sour cream or Greek yogurt on top when serving. It’ll add a nice tangy contrast.
• Vegetarian version: For a plant-based version, swap out the beef for hearty vegetables like mushrooms or lentils. Use vegetable broth in place of beef broth, and you’ve got yourself a delicious vegetarian stew.

Final Words

This chunky steak and potato soup is the kind of dish that brings people together. It’s not just about the ingredients; it’s about creating a meal that’s nourishing and comforting in every way. The texture of the steak, the richness of the potatoes, and the depth of the broth make this soup an unforgettable experience.

Whether you’re serving it for a cozy dinner, a family meal, or as a make-ahead option for a busy week, this recipe will impress. It’s hearty, filling, and full of flavor-a true crowd-pleaser.