Steak And Potato Soup Recipes

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STEAK SOUP



Steak Soup image

This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long.

Provided by FoodieFamily4

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 19

2 tablespoons butter
2 tablespoons vegetable oil
1 ½ pounds lean boneless beef round steak, cut into cubes
½ cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups beef broth
2 cups water
4 sprigs fresh parsley, chopped
2 tablespoons chopped celery leaves
1 bay leaf
½ teaspoon dried marjoram
1 ½ cups peeled, diced Yukon Gold potatoes
1 ½ cups sliced carrots
1 ½ cups chopped celery
1 (6 ounce) can tomato paste
1 (15.25 ounce) can whole kernel corn, drained

Steps:

  • Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
  • In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
  • Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 26.9 g, Cholesterol 84.1 mg, Fat 12.9 g, Fiber 4.4 g, Protein 36 g, SaturatedFat 4.6 g, Sodium 1118.2 mg, Sugar 6.3 g

STEAK SOUP



Steak Soup image

Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 6 servings.

Number Of Ingredients 18

2 tablespoons butter
2 tablespoons canola oil
1-1/2 to 2 pounds beef eye round roast, cut into 1/2-inch cubes
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
4 cups beef stock or broth
2 cups water
1 bay leaf
4 sprigs fresh parsley, chopped
2 sprigs celery leaves, chopped
1/2 teaspoon dried marjoram
1-1/2 cups cubed peeled potatoes
1-1/2 cups sliced carrots
1-1/2 cups chopped celery
1 can (6 ounces) tomato paste

Steps:

  • In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender. , Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.

Nutrition Facts : Calories 319 calories, Fat 13g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1112mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 30g protein.

STEAK AND POTATO SOUP



Steak and Potato Soup image

This hearty steak and potato soup is a perfect cozy meal for chilly nights. Use inexpensive top sirloin and cube the meat yourself to save pennies.

Provided by Kita Roberts

Categories     Soup

Time 40m

Number Of Ingredients 14

1 lbs beef top sirloin (trimmed and cut into 1/2" pieces)
salt and pepper
1 tbs olive oil
2 tbs unsalted butter
1 onion (diced)
12 oz baby bella mushrooms (sliced thin)
2 garlic cloves (minced)
2 tbs flour
5 cups beef stock
3 thyme (fresh sprigs are best)
1 lb russet potatoes (peeled and cut into 1/2" pieces)
1/2 cup heavy cream
1 tbs Dijon mustard (Spicier the better)
2 tsp steak sauce

Steps:

  • In a large Dutch Oven, heat 1 tbs oil over medium-high heat.
  • Season the beef with salt and pepper and sear on all sides, 2 to 4 minutes.
  • Remove from pan and set aside. Cover with foil.
  • In the now empty pan, add the butter and swirl to coat.
  • Add the onion and cook 5 minutes, until soft.
  • Add the mushrooms and cook until water has evaporated, and they are browned.
  • Add the garlic, and cook 30 seconds until fragrant.
  • Sprinkle with the flour and cook for 2 minutes, stirring often.
  • Whisk in the stock, 1 cup at a time making sure no clumps form.
  • Add the thyme and bring to a boil, stirring every now and then.
  • Add the potatoes and reduce heat to maintain a simmer.
  • Cook for 15-20 minutes, until potatoes are tender.
  • Stir in the cream, mustard, and steak sauce and simmer 5 minutes longer.
  • Divide the steak between bowls and ladle soup over top.

Nutrition Facts : Calories 338 kcal, Carbohydrate 23 g, Protein 24 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 504 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CREAMY STEAK AND POTATO SOUP



Creamy Steak and Potato Soup image

Loaded with tender beef and potatoes in a smooth, cheesy broth, this Creamy Steak and Potato soup is a hearty meal. It's the ultimate comfort food!

Provided by Lauren Harris

Categories     Main Dish     Soup

Time 50m

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb beef (* cut into bite-size pieces)
1 cup onion (* diced small)
2 cloves garlic (* minced)
4 cups beef stock
2 lbs potatoes (* cubed)
1/2 cup butter
1/2 cup all purpose flour
3 cups milk
1 cup heavy cream
8 ounces white cheddar cheese (* shredded)
green onions (* sliced, optional garnish)

Steps:

  • Add the olive oil to a large pot or Dutch Oven over medium heat.
  • Season the steak with the salt and pepper, then add to the hot oil. Cook, stirring occasionally, until it's done through, about 6-7 minutes.
  • Remove the steak with a slotted spoon and set it aside. Leave the extra juices in the pot.
  • Add the onions and garlic to the pot with the beef juices. Cook 2-3 minutes until softened.
  • Pour in the beef stock and carefully add in the potatoes. Increase the heat to high and bring to a boil. Cook for about 10-12 minutes until the potatoes are just fork tender.
  • Meanwhile, in a separate pot over medium heat, melt the butter. Whisk in the flour until well combined, then the milk.
  • Once the potatoes are fork-tender, pour in the hot milk mixture and stir until thickened, about 3-4 minutes.
  • Add the steak back to the pot along with the heavy cream and cook until heated through, about 2-3 minutes.
  • Remove the pot from the heat and stir in the white cheddar cheese cheese until melted and thoroughly mixed in.
  • Taste and season as needed with more salt and pepper.
  • Ladle the soup into bowl and garnish with extra cheese and sliced green onions, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 652 kcal, Carbohydrate 29 g, Protein 26 g, Fat 48 g, SaturatedFat 26 g, Cholesterol 150 mg, Sodium 661 mg, Fiber 3 g, Sugar 6 g

STEAK AND POTATO SOUP



Steak and Potato Soup image

This soup is great with Homemade french bread! Excellent for those cold winter nights right around the corner!

Provided by RecipeNut

Categories     Meat

Time 9h45m

Yield 9 serving(s)

Number Of Ingredients 13

1 lb boneless beef round steak
1 lb small red potatoes, cut in 1/2-inch slices
1 stalk celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
4 (14 1/2 ounce) cans beef broth
1 (1 ounce) jar mushroom
1/2 cup water
1/2 cup all-purpose flour

Steps:

  • Trim excess fat from beef.
  • Cut beef into 1x1/4 inch pieces.
  • Mix beef and remaining ingredients except water and flour in 5-quart Crock Pot slow cooker.
  • Cover and cook on low heat setting for 8-9 hours or until beef and vegetables are tender.
  • Mix water and flour.
  • Gradually stir flour mixture into soup until blended.
  • Cover and cook on high heat setting about 30 minutes or until slightly thickened.

Nutrition Facts : Calories 156.1, Fat 2.7, SaturatedFat 1, Cholesterol 27.8, Sodium 971.4, Carbohydrate 16.5, Fiber 1.8, Sugar 2.1, Protein 15.8

STEAK AND POTATO SOUP



Steak and Potato Soup image

This is a peppery soup with lots of mushrooms and steak in it. My family requests this meal very often! Cheap and easy to make! Exact quantities vary depending on how much you want to make. I usually make a huge pot at a time.

Provided by calijenn

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

3 (10 3/4 ounce) cans campbell's cream of potato soup
3 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup
3 (4 ounce) packages mushrooms
3 top sirloin steaks
4 russet potatoes, cooked and cut into bite size pieces
steak seasoning
1 pint half-and-half
4 garlic cloves, chopped
butter, to saute the mushroom
salt and pepper, lots of pepper

Steps:

  • Season the steaks and brown them each side.
  • When done, let them cool.
  • In the meantime, melt the butter.
  • Add mushrooms and garlic.
  • Let them brown up before salting to taste.
  • In a large pot, pour in the soups, potatoes, and mushrooms.
  • Cut up the steak into bite sized pieces and add to the pot.
  • Add half-and-half and let simmer a bit.
  • Add salt to taste.
  • Now, the most important ingredient--add pepper--quite a bit, like a tablespoons to start (I would add in increments and taste). You want it to be very peppery.
  • I usually serve this with garlic bread on the side.

STEAK AND POTATO SOUP



Steak and Potato Soup image

Steak sauce isn't just for grilled meat; it also works for adding flavor to this beef soup loaded with fresh and frozen vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 10

Number Of Ingredients 11

2 lb. boneless beef sirloin steak (1 inch thick)
1 tablespoon oil
1 1/2 cups coarsely chopped onions (3 medium)
3 garlic cloves, minced
2 lb. small red potatoes, cut into 3/4-inch pieces (about 6 cups)
3 cups fresh baby carrots, halved lengthwise
1 (1-lb.) pkg. frozen cut green beans
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1/2 teaspoon pepper
6 (14-oz.) cans beef broth
3 tablespoons steak sauce

Steps:

  • Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.
  • Heat oil in 8-quart stockpot or Dutch oven over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.
  • Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.

Nutrition Facts : Calories 255, Carbohydrate 28 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 2 Cups, Sodium 1210 mg, Sugar 6 g

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