This creamy steak and potato soup has been my go-to for cold evenings and lazy weekends when I want something hearty, simple, and deeply satisfying. I first put this combination together during a blustery November weekend when my pantry was modest but my appetite was not. The seared cubes of beef add a deep, caramelized savoriness that contrasts with the velvet texture from broken-down potatoes and just enough cheddar to make every spoonful indulgent. It’s the kind of bowl that makes everyone at the table pause, close their eyes, and ask for more. That connection to comfort is why this soup matters to me: it fills the kitchen with rich aromas and the house with warmth.

I discovered the recipe while trying to use up a package of stew meat and a couple of russets. The sear on the beef and the comforting cream-cheese finish transformed ordinary pantry staples into something memorable. Texture is central here—the beef should be fork-tender and the potatoes should partly dissolve to thicken the broth, creating a creamy mouthfeel without relying on a blender. This version balances rustic heartiness with a touch of indulgence from heavy cream and sharp cheddar, and it’s flexible enough to adapt to what you have on hand.

Ingredients

• Beef stew meat (1.5 pounds): Choose well-marbled chuck or stew cubes for the best flavor and tenderness; a package labeled chuck roast, cut into 1 to 1 1/2-inch pieces, sears well and becomes tender during the long simmer.
• Yellow onion (1 medium), diced: Look for firm onions with dry skins; these caramelize nicely and form a savory base—brands don’t matter here, just fresh produce.
• Garlic (3 cloves), minced or pressed: Fresh garlic is essential for aromatic depth; use a garlic press or finely mince to avoid large raw pieces in the final bowl.
• Russet potatoes (2 pounds), peeled and diced: High-starch russets break down slightly to thicken the soup; if you prefer firmer chunks, use Yukon Golds but expect less natural thickening.
• Chicken stock (3 cups): Low-sodium stock lets you control seasoning; use a quality boxed stock or homemade broth for the best backbone of flavor.
• Heavy cream (3/4 cup): Adds silkiness and richness—substitute half-and-half for a lighter finish if desired, though texture will be slightly thinner.
• Cheddar cheese (1 cup), freshly grated: Sharp cheddar melts smoothly and brings a bright, tangy note; freshly shredded melts better than pre-shredded blends that contain anti-caking agents.
• All-purpose flour (1 tablespoon): Used to create a light roux that thickens the broth; ensure it cooks briefly to remove raw flour taste.
• Oil for searing (1 to 2 tablespoons): Neutral oil like canola or vegetable oil tolerates high heat—add a touch of butter at the end of the onion sauté for flavor if you like.
• Salt and freshly ground black pepper: Season gradually as you cook and adjust to taste at the end.

Instructions

Prep the ingredients: Dice the onion and potatoes, and mince the garlic. Pat the beef dry with paper towels to ensure a good sear; season lightly with salt and pepper before it hits the hot pan. Have your stock measured and the cheese grated—this streamlines the process once you begin. Sear the meat: Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat until shimmering. Add beef in a single layer without overcrowding—sear for 2 to 3 minutes per side until deeply browned but not cooked through. Work in batches if necessary and transfer seared beef to a plate. Sauté aromatics and make roux: Add a touch more oil if the pot is dry, then reduce heat to medium. Add diced onion and cook 5 to 7 minutes until soft and beginning to caramelize. Add minced garlic and sauté 30 to 60 seconds until fragrant. Sprinkle in 1 tablespoon flour and cook, stirring constantly, for about 1 minute to remove the raw flour taste and create a light roux. Add liquids and potatoes: Pour in 3 cups chicken stock, scraping the bottom of the pot to lift fond. Add the diced potatoes and return the seared beef to the pot. The potatoes do not need to be fully submerged; the steam and simmer will cook them evenly. Simmer until tender: Bring to a gentle simmer, then reduce heat to low and cover. Cook on the stove for 1 to 1 1/2 hours, checking at the 1-hour mark for fork-tender beef. Alternatively, transfer the covered pot to a preheated 350°F oven and braise for 1 to 1 1/2 hours—oven braising gives very even heat and frees you from standing at the stove. Finish and serve: Once the beef and potatoes are tender and some potatoes have begun to break down, remove from heat. Stir in 3/4 cup heavy cream and 1 cup freshly grated cheddar until melted and combined. Taste and season with salt and pepper. Let the soup rest a few minutes before ladling into bowls to cool slightly and thicken further.

Storage Tips

Cool the soup to room temperature for no more than two hours before refrigerating. Store in sealed glass containers or heavy-duty freezer bags. In the fridge, use within four days; in the freezer, portion into meal-sized containers and freeze for up to three months. To reheat from frozen, thaw overnight in the refrigerator and gently warm on low, stirring occasionally. If the cream separates slightly during reheating, whisk in a splash of fresh cream or a tablespoon of butter off the heat to re-emulsify the soup. Label containers with the date so you can rotate through older batches first.

Ingredient Substitutions

If you don’t have heavy cream, use 1 cup half-and-half mixed with 2 tablespoons butter for a similar richness. For a lighter finish, use whole milk blended with a tablespoon of flour to maintain body. Swap russet potatoes for Yukon Gold for a silkier texture without as much breakdown; reduce cook time slightly to maintain chunkier pieces. Replace chicken stock with beef broth for a heartier beef-forward flavor. For a gluten-free option, substitute the all-purpose flour with an equal amount of gluten-free flour blend or 1 tablespoon cornstarch whisked into a small amount of cold stock before adding to the pot.

Serving Suggestions

Serve bowls with an extra sprinkle of freshly grated cheddar and a grind of black pepper. Crisp bacon and chopped chives make excellent toppings, as does a dollop of sour cream for tang. Pair with a simple green salad dressed in lemon vinaigrette to cut the richness, or offer warm crusty bread for dunking. This soup is hearty enough to be a main course; for a lighter meal, serve smaller portions alongside roasted vegetables or a bright slaw.

Cultural Background

This style of meat-and-potato soup is rooted in rustic, resourceful cooking traditions where small amounts of meat are extended with starches and dairy to create nourishing meals. Variations appear in many regional cuisines, from European stews to American farmhouse one-pot dishes. In the U.S., the incorporation of cheddar and cream echoes comfort-food traditions in Northern and Midwestern home cooking, where potatoes and hearty cuts of beef are common staples in winter months.

Seasonal Adaptations

In colder months, stick to the original recipe and consider adding root vegetables like carrots and parsnips for extra depth. For spring, lighten the dish by using half-and-half and folding in a handful of fresh peas at the end for color. In summer, finish bowls with chopped fresh herbs—parsley, chives, or tarragon—to brighten the flavors. For holiday menus, use bone broth and finish with a sharp aged cheddar to give the soup a more celebratory, savory profile.

Meal Prep Tips

Double the batch and portion into single-serving containers for grab-and-go lunches. Store extras without cheese for longer freezer life, then grate fresh cheddar over each portion when reheating. If you plan to pack it for work, keep the soup in a well-insulated thermos; reheat in the morning and pour into the thermos while hot. Label meals with reheating instructions: low heat on the stove with a splash of stock or cream to refresh consistency.

This bowl of creamy steak and potato soup is a reminder that simple ingredients, handled well, create something memorable. Fold in your favorite garnishes, tweak the seasonings, and make it a weeknight ritual—sharing it is half the joy.