This flavor-packed steak and potato soup is a perfect cozy meal to warm you up on a cold day. Made with tender steak tips, hearty potatoes, and a savory broth, it’s rich, comforting, and deeply satisfying with one-pot convenience.
Why We Love This Steak and Potato Soup Recipe
We love the simplicity of this classic comfort food recipe. From one-pot magic to perfectly pre-trimmed steak tips, this recipe checks all the boxes. A major element of this convenience is courtesy of Omaha Steaks USDA Certified Tender Beef Sirloin Tips. These naturally lean, generously portioned steak pieces are perfectly trimmed by master butchers from real Omaha Steaks Butcher’s Cut Top Sirloin Filets, which are aged at least 30 days for extra-tender, beefy perfection.
Tools You Need Before You Start
- 1 Stockpot
Before You Start
- Safely thaw your Omaha Steaks Beef Sirloin Tips overnight in the refrigerator or in cold water using our quick-thaw method.
Omaha Steaks Products Featured in This Recipe
Steak and Potato Soup
Ingredients
- 1 lb. Omaha Steaks Beef Sirloin Tips thawed
- Salt & pepper, to taste
- Flour, for dusting
- Olive oil, for searing
- 3 cloves garlic, minced
- 1 large onion, diced
- 3 stalks of celery, diced
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/4 teaspoon chili flakes
- 3 medium potatoes, diced
- 4 cups low sodium beef stock
- Heavy cream, to finish (optional)
Instructions
- Season sirloin tips generously with salt and pepper. Dice any large pieces into bite-sized cubes and dust with flour.
- In a heavy-bottom pot, heat oil to medium-high and sear the steak on each side until browned. Remove steak from the pan and set aside.
- In the same pan, add garlic, onion, celery, thyme, rosemary, and chili flakes. Cook until vegetables begin to soften, about 5 minutes.
- Add the potatoes and stock. Bring to a gentle simmer and continue cooking until the potatoes are tender, about 20 minutes.
- Add the steak back to the pan and simmer for an additional 10 minutes.
- When ready to serve, finish with a splash of cream.
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