Tender beef and potatoes in a richly flavored broth are what make this Crock Pot Steak and Potato Soup the ultimate comfort food! Easy to prepare and so flavorful, this easy hearty soup recipe is perfect for the cold fall and winter months.
When I was a kid, I was positively obsessed with canned Steak and Potato Soup. In fact, it was one of the few meals I ever got truly excited about. Can you relate?
If you haven’t tried the canned version, I would say you should scamper off and try it right now but I have something even better for all of us.
This homemade crock pot steak and potato soup recipe results in so much flavor, it may just be one of my newest favorite soups for a cold day.
The melt in your mouth tender beef and soft potatoes are surrounded by a rich broth supported by onion, garlic, bell pepper, mushrooms, and bacon.
Curling up on the couch in my fuzziest socks with my softest blanket and a bowl of this delicious soup is my idea of the perfect evening.
The best part about this crock pot dinner recipe is that it’s easy enough to make for weekly meal prep but fancy enough to serve guests.
Level up the experience even further by pairing the beef soup with my Gluten-Free Hawaiian Rolls or Gluten-Free Cornbread.
While you can easily turn this into a stew recipe by adding a thickening agent like all-purpose flour, I enjoy leaving it a soup consistency.
Let’s discuss the simple ingredients for Steak and Potato Soup. You can find all of them at any grocery store, so there are no surprises!
Ingredients for Steak and Potato Soup:
Steak: The star of the show here. Pick up 2.5 to 3 pounds of sirloin steak and chop it into cubes for this hearty beef soup recipe.
To save time, you can purchase beef stew meat instead of steak so that you don’t have to do any chopping.
What cut of beef is best for soup? Because we’re slow cooking the soup, any cut of meat will work but I do recommend picking something with some intramuscular fat if possible. Fat adds flavor! In general, top sirloin steaks and chuck roast are best for steak stew.
Potatoes: Any kind of potato works in this slow cooker steak and potato soup but I find the best potatoes for soup are baby Yukon gold potatoes.
I chop them into quarters for the perfect-sized bite. Russet potatoes, red potatoes or regular gold potatoes work too.
Hearty potatoes bring the comfort of carbs to this easy soup recipe. If you use a sweet potato variety, just note that the soup will have a sweet taste to it.
Bacon: The biggest contributor to the ultra rich broth is thick-cut bacon. The thick bacon gets chopped and cooked to render fat for sauteing the onion, garlic, and mushrooms.
Both the bacon and the bacon fat are what bring so much flavor to the soup. If you can’t do bacon, replace it with 2 tablespoons of olive oil or avocado oil.
Onion, Garlic, Green Bell Pepper, Mushrooms: The combination of yellow onion, fresh garlic cloves, bell pepper, and mushrooms brings a big bold flavor to the soup.
Beef Broth: The liquid portion of this recipe. Pick your favorite beef broth or beef stock. I love using beef bone broth for the added collagen and protein, but you can go with any beef broth you love.
While chicken broth of vegetable broth will work, they won’t produce the same beefy flavor. If you’re a lover of beef flavor, feel free to add in some beef bouillon as well.
Dried Oregano, Sea Salt, Black Pepper: The simple seasonings for this soup. The dried oregano brings a little herb sweetness, the salt enhances the flavor of everything and the black pepper brings that subtle bite.
There are many ways you can customize this recipe! Here are some ideas.
Optional Additions:
- Spice it up by adding ½ teaspoon of red pepper flakes or cayenne pepper.
- Turn the soup into a stew by stirring in 2 to 3 tablespoons of gluten-free all-purpose flour, regular all-purpose flour, cornstarch, or tapioca flour when the soup has finished cooking.
- Add ½ cup of a dry red wine such as cabernet sauvignon if you enjoy cooking with wine.
- If you love the umami flavor or Worcestershire sauce, feel free to add 1-2 tablespoons.
- Add in other hearty vegetables like green beans, carrots, or cauliflower.
- Make creamy steak and potato soup by replacing 1/2 cup of the beef broth with 1/2 cup heavy cream.
- Stir in 2 to 4 tablespoons of tomato paste if you love tomato based soups.
- Throw in a bay leaf if you have one on hand.
- Toss in some fresh thyme sprigs or fresh parsley if you have them.
Now that we’ve discussed the important basics, let’s make this delicious steak soup already!
How to Make Crock Pot Steak and Potato Soup:
Chop the bacon into small pieces. Heat a large nonstick skillet (I use a 12-inch skillet) over medium-high heat and cook the bacon until crispy and much of the fat has rendered. Leaving the fat drippings in the skillet, transfer the cooked bacon to the bottom of your slow cooker.
Transfer the chopped onion to the skillet with the bacon fat over medium heat and sauté for 3-5 minutes, until onion has softened.
Add the mushrooms and continue cooking, stirring occasionally, until the mushrooms have shrunk in size and turn a deeper brown, about 5 to 8 minutes. Stir in the garlic and sauté for another 1-2 minutes, until the garlic is fragrant.
While the onion and mushrooms are sauteing, you can prepare the rest of the recipe by chopping the potatoes, bell pepper, and meat.
Transfer the chopped potatoes, bell pepper, and meat to the crock pot, in addition to the sauteed mushroom and onion mixture.
Pour in the beef broth, dried oregano, sea salt and give everything a big stir.
Secure the lid on the crock pot and cook for 4 hours on High Heat or 7-8 hours on Low Heat.
Note: to save time, you can transfer all of the ingredients to the crock pot and stir rather than cooking the onions and mushrooms ahead of time. I prefer doing the pre-cook because it unleashes a great deal of flavor, but this can easily be a dump and go crock pot recipe too.
Once the soup has finished cooking, taste it for flavor and add more sea salt and black pepper to taste.
Serve steak and potato soup in big bowls garnished with chopped green onions and with crusty bread or cornbread.
You can top the soup with cheddar cheese and/or sour cream for a delicious creamy effect.
Store leftover soup in an airtight container in the refrigerator for up to 1 week.
If you prefer using your pressure cooker over a slow cooker, you can make my Instant Pot Steak and Potato Soup recipe.
You can also prepare this recipe in a large pot such as a large Dutch oven on the stove top; however, it is unlikely the beef will turn out as tender if you don’t cook it for a long period of time.
The next time you’re craving a healthy soup that is guaranteed to fill you up and make your taste buds swoon, set this beauty up in your crock pot!
If you love homemade soup and stew recipes, also try out these favorites.
More Healthy Soup Recipes:
- Hearty Ground Turkey Soup with Vegetables
- Crock Pot Chicken Tortilla Soup
- Cabbage Roll Soup
- Albondigas Soup
- Crock Pot Italian Meatball Soup
- Crock Pot Stuffed Pepper Soup
A hearty meal the whole family will love! Put it on repeat this soup season!
Crock Pot Steak and Potato Soup
Equipment
Ingredients
- 4 strips thick cut bacon chopped
- 1 yellow onion finely chopped
- 5 cloves garlic
- 1 green bell pepper chopped
- 8 ounces mushrooms chopped
- 2 to 2.5 pounds beef sirloin steak chopped into 1-inch chunks (or beef stew meat)
- 3 cups Yukon gold potatoes chopped into 1.5 to 2-inch chunks
- 32 ounces beef broth
- 2 tsp Worcestershire sauce optional
- 1 Tbsp dried oregano
- 1 tsp sea salt to taste
Instructions
- Chop the bacon into small pieces. Heat a large nonstick skillet (I use a 12-inch skillet) over medium-high heat and cook the bacon until crispy and much of the fat has rendered. Leaving the fat drippings in the skillet, transfer the cooked bacon to the bottom of your slow cooker.
- Transfer the chopped onion to the skillet with the bacon fat over medium heat and sauté for 3-5 minutes, until the onion has softened. Add the mushrooms and continue cooking, stirring occasionally, until the mushrooms have shrunk in size and turn a deeper brown, about 5 to 8 minutes. Stir in the garlic and sauté for another 1-2 minutes, until the garlic is fragrant.
- While the onion and mushrooms are sauteing, you can prepare the rest of the recipe by chopping the potatoes, bell pepper, and meat.
- Transfer the chopped potatoes, bell pepper, and meat to the crock pot, in addition to the sauteed mushroom and onion mixture. Pour in the beef broth, Worcestershire sauce, dried oregano, sea salt and give everything a big stir.
- Secure the lid on the crock pot and cook for 4 hours on High Heat or 7-8 hours on Low Heat.
- Once the soup has finished cooking, taste it for flavor and add more sea salt and black pepper to taste.
- Serve steak and potato soup in big bowls garnished with chopped green onions and with crusty bread or cornbread. You can top the soup with cheddar cheese and/or sour cream for a delicious creamy effect.
Notes
Nutrition
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Quick question, am I able to use left-over steak in this recipe? Or would the meat be over-cooked?
Thank you,
Darce
Hi Darce! I think you could use leftover steak and it would still work out just fine 🙂 I would add it near the end of cooking, when there’s about 30 minutes left just long enough to warm it up. Hope you enjoy!
This is a delicious soup and very easy to make! I like to use Fire & Kettle Beef Broth for my soups – it has the best flavor and no MSG. I subbed red bell pepper for the green and added 1/4 of a jalapeño because I didn’t have a green bell pepper and it worked great.
All of that sounds so great, Sandra! Thanks so much for sharing! xo