Hearty, creamy, and delicious, this Slow Cooker Steak and Potato Soup is so comforting. Tender chunks of steak and potato slowly cook in a flavorful stock all day. Heavy cream at the end makes this soup creamy. Set it and forget it, then come home to a delicious dinner that’ll warm you up. Take the soup to the next level with some of your favorite toppings, and it’s sure to be on your meal rotation regularly.
I love using my slow cooker to make soups. It’s such a magical kitchen tool where you can dump everything and forget it. By the time it’s done cooking, the majority of the work is done for you. I pull out my slow cooker multiple times per week during the winter, and it’s because of soup recipes like this one.
Looking for even more great slow cooker soup recipes? Here are some of my favorite comforting soups that are almost dump-and-forget-it style:
Tips For Making Slow Cooker Steak and Potato Soup
Of course, you’ll need a slow cooker to make this soup! I love that there’s minimal prep time involved, so you aren’t making a big mess with dishes to clean. If you want even less cleanup, consider using a slow cooker liner. They’re disposable and keep your slow cooker clean.
Toppings For Steak and Potato Soup
What makes this soup extra special is the toppings you add after it cooks! Green onions, crispy crumbled bacon, and cheddar cheese are delicious toppings that add an extra special touch to the soup. The bacon is my favorite. It adds a little bit of crunchy texture. The green onions add some color, and you can never have enough cheese!
What To Serve With Steak and Potato Soup
This soup is hearty enough to enjoy on its own. However, a side garden salad or crusty French bread is great to serve with the soup. Chewy Chocolate Chip Walnut Bars are an easy dessert to make that will serve as a sweet ending to a family dinner. Keep everything easy and simple. If you want to pick up bread from the grocery store bakery or use frozen dinner rolls, that’s perfect. The soup is easy, so keep everything else easy too.
How To Store Leftovers
Transfer the cooled soup to an airtight food storage container. Keep the soup refrigerated. For the best freshness, enjoy the soup within 4-5 days of cooking. Keep extra toppings on hand and throw on top of leftovers that you reheat. To reheat the soup, I prefer to use the microwave. Just microwave the soup on high for 2-3 minutes and stir so it’s heated evenly. Add more toppings as desired.
Can You Freeze This Soup?
This Steak and Potato Soup freezes beautifully. I transfer the cooled soup to freezer bags and label the date. Lay the freezer bags flat and let the soup freeze overnight. Once the soup is frozen, you can easily stack the freezer bags or stand them straight up. The soup can be frozen for up to six months. Let it thaw in the refrigerator overnight before reheating. Use your slow cooker in a warm setting to reheat the soup all day.
Recipe Substitutions
This recipe calls for stew beef. However, feel free to substitute for other cuts of beef and purchase whatever is on sale. If you want to use ground beef, just brown it off over the stovetop before adding it to the soup to cook. This recipe is very versatile for the type of meat you can use.
You can use any potatoes you like as long as they are about the same size of the beef. See what is on sale at the grocery store or what is in season at the farmer’s market.
What You Need From The Grocery Store:
- Stew Beef
- Baby Potatoes
- Onion
- Beef Broth
- Paprika
- Pepper
- Worcestershire sauce
- Butter
- Heavy Whipping Cream
- Optional: Scallions, bacon and shredded cheese for garnish
Step-by-Step Directions To Make Steak and Potato Soup
To your slow cooker add the stew beef, potatoes, onion, beef broth, paprika, pepper, worcestershire sauce and butter.
Cover and cook on low for 6-8 hours or high 4-6 hours until potatoes and beef are tender. Before serving stir in the heavy cream.
Top the soup with scallions, bacon and shredded cheese.
Slow Cooker Steak and Potato Soup
Hearty and rich, this Slow Cooker Steak and Potato Soup doesn't disappoint. Dump everything in the slow cooker and let it cook all day while you work. Come home to a delicious meal!
Ingredients
- 1- 1-½ pounds stew beef
- 1 ½ pounds baby potatoes, halved
- 1 small onion, chopped
- 4 cups beef broth
- ½ teaspoon paprika
- 1 teaspoon of pepper
- 1 tablespoon Worcestershire sauce
- 4 tablespoons butter
- 1 cup heavy cream
- Scallions, bacon and shredded cheese for garnish
Instructions
- To your slow cooker add the stew beef, potatoes, onion, beef broth, paprika, pepper, Worcestershire sauce and butter.
- Cover and cook on low for 6-8 hours or high 4-6 hours until potatoes and beef are tender.
- Before serving stir in the heavy cream.
- Top the soup with scallions, bacon and shredded cheese.
Notes
- You can use any potatoes you like as long as they are about the same size of the beef.
- You can add any seasonings you like.
- If you would like your soup a thicker consistency add a bit of instant potatoes to thicken the soup up.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 446Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 113mgSodium: 860mgCarbohydrates: 27gFiber: 3gSugar: 3gProtein: 21g
**Nutrition is calculated by a third party. Actual values may vary.