Steak and Potato Soup
Nothing beats the classic combo of meat and potatoes. This hearty steak and potato soup combo is sure to keep the whole family happy.
This classic steak and potato soup recipe has an extra special kick. With cayenne and chili touches, you will love how quickly this classic potato soup recipe will warm your belly almost immediately. If you are on the hunt for the perfect and easy cold day soup, this recipe is certainly one to consider. With Yukon gold potatoes and ground chuck, this soup is a meal all by itself. Serve it up with some warm, fresh biscuits if you need a little something extra.
From the Chef: The red pepper flakes, chili pepper, and cayenne pepper add a bit of a kick to this essential "I'm holing myself up in my house all day and watching movies under a blanket" soup. The thick, juicy chunks of beef pair well with the chunky, hearty potato pieces for a feel-good dish.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Homemade Soup Recipes: 103 Easy Recipes for Soups, Stews, Chilis, and Chowders Everyone Will Love.
PLUS! Enter to win the ErgoChef Chef Starter Pro Series Knife Set Giveaway as part of our 10 Days of Thanks Giveaway as well as our 10 Days Grand Prize!
Preparation Time15 min
Slow Cooker Time HIGH4 hr
Slow Cooker Time LOW8 hr
- 1 1/2 pound chuck roast, cut into 1-inch chunks
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 3 cups cubed Yukon gold potatoes
- 1 (14-ounce) can fire-roasted tomatoes
- 1 (6-ounce) can tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- Chopped green onions, for garnish
In a 6-quart slow cooker, add the chuck roast, onion, garlic, potatoes, tomatoes, tomato paste, broth, Worcestershire sauce, chili powder, cumin, cayenne pepper, paprika, red pepper flakes, salt, and pepper. Mix to combine.
Cover and cook for 4 to 5 hours on high or for 8 to 10 hours on low until the meat and potatoes are tender.
Ladle into bowls, garnish with chopped green onions, and serve.
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