Leftover steak and potato soup in Dutch Oven on the stove is cheesy like a Philly Cheesesteak soup of a meal. Use fresh beef or leftover steak too. Like our Crockpot Loaded Baked Potato Soup recipe but made on the stovetop with thin slices of beef!
Potato steak soup is pure comfort food!! A hearty soup that is cheesy with Yukon Gold potatoes or russets. Add diced vegetables like bell peppers, onions and mushrooms too if you like. Topped with green onions it’s our favorite meal.
Now you could make this without dicing your russets at all and it would be much faster as a Crockpot Potato Soup with Frozen Hashbrowns version. For that you can add them frozen and allow them to soften in the soup, or defrost for an even quicker result.
You can use other meats too. After the holidays many times I will make this but with pork like our Crockpot Ham and Potato Soup. Works the same with any sort of precooked diced meat you love. Thick like beef stew but cheesy instead of a tomato base, you are going to want to add this to your meal planning right now.
If you wanted to make this in your pressure cooker I would follow our Instant Pot Potato Cheese Soup but add your meat right in there at the same time. That way it will warm, get even more tender under high pressure with the same result in a bit shorter cook time.
Ingredient Notes
You want to really use salted butter to make creamy. I love Kerrygold personally for the texture and it has a really rich flavor.
You want a few medium potatoes Yukon Gold are best, russet work but will take a bit longer to get tender, dice into small bite size pieces. Russets have more starch which will make the dish a bit thicker and red will remain a bit firmer.
As for the meat you really can use any cut you love. Many times if I make round steak the night before and have some left I will then make this on day two. No need to saute in that case as the strips of steak are already pre-cooked which saves time.
As for vegetables to add for added texture and flavor I would include some yellow or white onions diced, a few ribs of celery diced, green bell pepper is a nice add in for a sort of philly cheesesteak feel to it.
A bit of added all purpose flour will create a sort of roux to thicken the soup it so it is super rich and creamy.
For the liquid necessary I will use beef broth or beef stock, a dash of worchestershire sauce or red wine will create a deep umami flavor + heavy cream is a must.
This one is super cheesy so go with sharp cheddar cheese shredded, or use your favorite shreds really. I like using a Dutch Oven because it nice and large and over medium high heat it stays steady.
Variations and Substitutions
If you needed to make this dairy free you could use a plant based butter. For the heavy cream you can whisk in some cornstarch with almond or cashew milk to thicken and use that instead. Or a few tsp lemon juice will do the trick too.
with Frozen Steak
If you need to know How to Cook Frozen Steak I have suggestions here. Once done to your liking, slice into thin strips, add to the bottom of each bowl and pour a ladle full of this on top of it. You could add frozen stew meat right inside though as long as the pieces were broken apart, they would need longer to get tender.
with Leftover Steak
If using leftovers you can fold the cooked meat into the soup to warm together for a few minutes or put on the bottom of each bowl with soup poured over the top. It is a great way to make a whole new meat and not waste food. We do something similar when we make Steak Pot Pie.
Steak and Potato Soup Recipe
Equipment
- 1 dutch oven
Ingredients
- 1/3 cup butter
- 1 small onion, diced
- 2 ribs celery, diced
- 2-3 medium potatoes, Yukon Gold are best, russet work but will take a bit longer to get tender, dice into small bite size pieces
- 1 whole bell pepper, optional, diced
- 1/3 cup all purpose flour
- 4 cup beef broth
- 1 tbsp worchestershire sauce
- 1 tbsp Franks Hot Sauce, optional for heat
- 1 cup heavy cream
- 6 oz cheddar cheese, shredded, optional
- 1 lb. steak, round steak used, cut into thin strips
Instructions
- Melt butter in Dutch Oven over medium high heat and add diced potatoes. Cook for 5 minutes. Add diced onion, celery and bell pepper for 5 more minutes or until veggies get a bit tender and potatoes are beginning to soften. Add the flour a little bit at a time, stirring to thicken the butter into a sort of roux for 1-2 minutes.
- Stir in the beef broth a little bit at a time until smooth. Add the Worcestershire sauce and hot sauce and mix. Simmer until the vegetables and potatoes are soft to your liking, around 10-15 minutes.
- Add the heavy cream and simmer for about 5 minutes, once done, remove from heat and add in the cheddar cheese. Set your oven to broil and add the sliced cheese to the baguettes and place on a foiled lined baking sheet and broil for about 4-5 minutes or until bubbly.
- In a large pan add about 1 tbsp of any oil of your choice and began cooking the thinly sliced steak over a medium high heat until browned. (if using leftover precooked beef you can skip this step or just warm quickly)
- Fold the cooked steak into the soup to warm together for a few minutes – or put on the bottom of each bowl with soup poured over the top. Serve with the cheese baguettes and top with parsley (optional) and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Serve
Traditionally you would serve with the cheesy crusty bread and top with parsley (optional) and season with salt and pepper if you like. If you lay bread on a sheet pan, topped with cheese it will melt in just a few minutes. Then serve together!
FAQ
I have done it all. From bacon bits to bits of ham after the holidays and even leftover steak diced into small pieces works well. You can cook the meat in the creamy potato soup or serve it on the bottom of the bowl with the soup on the top.
Add it into a soup! Especially if made low and slow in a Crockpot or on the stove, the heat will make it more tender and add wonderful flavors to your new meal too. A great way to make a new meal with leftover beef.
