If you’re craving something hearty, comforting, and packed with bold flavors, this Slow Cooker Steak and Potato Soup Recipe is about to become your new go-to meal. Imagine tender bites of savory steak mingling with velvety Yukon gold potatoes, all swimming in a richly spiced broth that develops depth after hours of slow cooking. It’s the ultimate cozy bowl that warms you from the inside out, perfect for chilly evenings or whenever you need a satisfying, fuss-free dinner that tastes like it took hours of loving preparation.
Ingredients You’ll Need
The beauty of this Slow Cooker Steak and Potato Soup Recipe lies in its simplicity—just a handful of ingredients come together to create a symphony of flavors and textures. Each one plays a crucial role, from the tender stew meat to the earthy potatoes and the lively spices that give this soup its signature kick.
- 1¼ lb stew meat: Choosing beef stew meat ensures tender, flavorful chunks that soak up all the delicious broth.
- ¼ cup chopped onion: Adds a subtle sweetness and foundational savory notes to the soup.
- ¼ tsp salt: Essential for enhancing and balancing all the flavors perfectly.
- 3 cups cubed and peeled Yukon gold potatoes: Their creamy texture holds up beautifully after long cooking.
- 4 cups beef broth: Creates the rich, hearty base for the soup to develop deep, meaty flavor.
- 1 cup brown steak sauce: Brings tangy, smoky complexity that makes this recipe uniquely delicious.
- 1 Tbsp chili powder: Adds warmth and a subtle spicy depth without overwhelming the other flavors.
- 1 tsp ground cumin: Invites an earthy, aromatic note that enhances the soup’s overall character.
- ½ tsp cayenne pepper: Just a touch for those who love a bit of heat to brighten the dish.
- 2 Tbsp minced fresh parsley: Finishes the soup with fresh, vibrant color and a hint of herbal brightness.
How to Make Slow Cooker Steak and Potato Soup Recipe
Step 1: Prepare Your Ingredients
Start by cutting the stew meat into bite-sized pieces. Peel and cube your Yukon gold potatoes, and chop the onion finely. Having everything prepped ahead makes the assembly smooth and quick—no fuss required.
Step 2: Combine Everything in the Slow Cooker
Simply toss the stew meat, onion, salt, potatoes, beef broth, brown steak sauce, chili powder, cumin, and cayenne pepper into the slow cooker. It’s so wonderfully easy, and this step sets the foundation for all the delicious mingling of flavors that’s about to happen.
Step 3: Cook Low and Slow
Set your slow cooker to LOW, cover it, and let everything simmer gently for 8 to 10 hours. This slow cooking method transforms the meat into tender perfection and lets the potatoes become creamy while all the spices marry to create a soul-satisfying broth.
How to Serve Slow Cooker Steak and Potato Soup Recipe
Garnishes
To elevate your soup even further, sprinkle on extra fresh parsley or a handful of chopped green onions for a pop of color and freshness. A dollop of sour cream can add creaminess, and shredded cheese makes it even more indulgent. These little finishes really make the dish feel special.
Side Dishes
Since this soup is so rich and filling, serving it alongside a crisp green salad or warm crusty bread is a perfect way to balance the meal. Garlic bread or a simple buttered baguette are great choices that help soak up every flavorful drop.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls to impress your guests or ladle it into ramekins for a cozy appetizer. Adding a swirl of cream or a sprinkle of smoked paprika just before serving gives it a beautiful presentation that invites everyone to dig right in.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker Steak and Potato Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain maximum freshness and reheat gently on the stove or in the microwave.
Freezing
If you want to save some for later, this soup freezes wonderfully. Portion it into freezer-safe containers or bags, leaving some space for expansion, and it should last up to 3 months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers slowly over low heat on the stove, stirring occasionally to prevent sticking. For quicker warming, use the microwave in short intervals, stirring in between to heat evenly and preserve the soup’s luscious texture.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While stew meat is ideal because it becomes tender after slow cooking, you can also try chuck roast cut into cubes. Just make sure it’s a cut that breaks down nicely with slow cooking.
Are Yukon gold potatoes essential, or can I use another type?
Yukon golds are preferred for their creamy texture and flavor, but you can substitute russet potatoes if needed. Just keep in mind they might break down a bit more and create a slightly different texture.
How spicy is this Slow Cooker Steak and Potato Soup Recipe?
The chili powder and cayenne pepper give it a gentle warmth without overpowering the other flavors. If you prefer less heat, simply reduce or omit the cayenne. For more spice, feel free to add extra chili powder or hot sauce when serving.
Can I make this recipe in a regular pot on the stove?
While this soup shines in a slow cooker because of the slow, tenderizing process, you can make it on the stove by simmering gently on low for 2 to 3 hours. Just make sure to check the liquid and stir occasionally to prevent sticking.
What’s the best way to thicken the soup if I want it heartier?
If you want a thicker consistency, mash some of the potatoes slightly before serving, or stir in a slurry of cornstarch and cold water during the last 15 minutes of cooking and let it simmer to thicken.
Final Thoughts
There’s something incredibly inviting about a bowl of Slow Cooker Steak and Potato Soup Recipe—it feels like a warm hug on a chilly day and impresses with its simple but bold flavors. Give this recipe a try to experience the joy of easy, satisfying comfort food made with love, and I promise it will become a cherished classic in your kitchen rotation.
Print
Slow Cooker Steak and Potato Soup Recipe
- Total Time: 8 hours 10 minutes
- Yield: 8 servings 1x
Description
This Slow Cooker Steak and Potato Soup is a hearty and comforting meal perfect for busy days. Tender stew meat, Yukon gold potatoes, and a flavorful blend of spices slowly cook together in beef broth and brown steak sauce, resulting in a rich and satisfying soup with a touch of heat. Ready with minimal prep, this soup is ideal for a cozy family dinner or meal prep.
Ingredients
Main Ingredients
- 1¼ lb stew meat, cut into bite-sized pieces
- ¼ cup chopped onion
- ¼ tsp salt
- 3 cups cubed and peeled Yukon gold potatoes
- 4 cups beef broth
- 1 cup brown steak sauce
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- 2 Tbsp minced fresh parsley
Instructions
- Combine Ingredients: Place the stew meat, chopped onion, salt, cubed potatoes, beef broth, brown steak sauce, chili powder, ground cumin, cayenne pepper, and minced fresh parsley into the slow cooker bowl. Ensure all ingredients are mixed evenly.
- Cook Soup: Cover the slow cooker with its lid and cook the mixture on LOW heat for 8 to 10 hours. This low and slow cooking method allows the flavors to deeper infuse and the meat to become tender.
- Serve and Enjoy: After cooking, stir the soup gently, check seasoning, and serve hot. Garnish with additional fresh parsley if desired for extra color and flavor.
Notes
- If you prefer a thicker soup, you can mash some of the potatoes before serving or add a cornstarch slurry during the last half hour of cooking.
- Adjust cayenne pepper to your preferred spice level; omit if you want to keep it mild.
- Brown stew meat can be substituted with beef chuck roast cut into cubes for similar results.
- Use low sodium beef broth to control salt content as the steak sauce already contains salt.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours 0 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
