This easy loaded steak and potato soup brings all the flavors of a steakhouse dinner into one rich, creamy bowl. Tender seared sirloin steak, buttery Yukon Gold potatoes, crispy bacon, sharp cheddar cheese, and sour cream come together in a thick, savory broth for the ultimate cold-weather comfort food.
If you love hearty homemade soups, try my Creamy Steak and Beer Cheese Soup, Lasagna Soup with Herbed Ricotta, or Italian Penicillin Soup for another cozy dinner idea.
More Potato Soups You’ll Love
Why You’ll Love This Loaded Steak and Potato Soup
There’s something about combining a perfectly seared steak with a creamy loaded baked potato that just works. This homemade steak and potato soup takes those familiar steakhouse flavors and turns them into an easy one-pot dinner.
- Tender steak in every bite: Seared sirloin adds rich, savory flavor and makes this soup hearty enough for a complete meal.
- Thick, creamy potato soup: Yukon Gold potatoes, heavy cream, and melted cheddar create a velvety broth with plenty of texture.
- All the loaded baked potato toppings: Crispy bacon, sour cream, sharp cheddar, and fresh green onions make every bowl extra delicious.
- Easy one-pot recipe: Everything cooks in a Dutch oven, building layers of flavor without a pile of dirty dishes.
- Perfect for chilly nights: This comforting beef and potato soup is ideal for fall dinners, winter meals, and game day gatherings.
Ingredients for Loaded Steak and Potato Soup
This creamy steak and potato soup uses simple ingredients, but the combination creates an incredibly rich, satisfying dinner.
Steak and soup base
- 1 ½ pounds boneless top sirloin steak, cut into ¾-inch cubes
- 6 slices thick-cut bacon, chopped
- 2 tablespoons unsalted butter, as needed
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, cut into ¾-inch cubes
- ⅓ cup all-purpose flour
- 4 cups low-sodium beef broth
- 1 cup heavy cream
- 2 cups freshly shredded sharp cheddar cheese
- ½ cup sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 1 ½ teaspoons kosher salt, divided, plus more to taste
- 1 teaspoon freshly cracked black pepper, divided
Loaded baked potato toppings
- Reserved crispy bacon
- Additional shredded sharp cheddar cheese
- Thinly sliced green onions or chives
- Extra sour cream
- Freshly cracked black pepper
The Best Steak for Steak and Potato Soup
The secret to making a delicious homemade steak and potato soup is choosing beef that stays tender without requiring hours of cooking.
Top sirloin steak is my favorite cut for this recipe. It has plenty of beefy flavor, is relatively affordable compared to premium steaks, and works beautifully when quickly seared and added to the soup toward the end of cooking.
Other cuts that work well include:
Ribeye steak: Rich, buttery, and beautifully marbled. Ribeye makes an especially indulgent steakhouse-style soup.
New York strip steak: A great choice for tender bites of beef with a deep, savory flavor.
Beef tenderloin: Extremely tender and delicious, although more expensive than necessary for a homemade soup.
Chuck roast: Best reserved for a slow-cooked version because it needs several hours of gentle cooking to become tender.
For this easy stovetop steak soup, stick with sirloin, ribeye, or strip steak.
More Steak Recipes To Try
How to Make Loaded Steak and Potato Soup
Step 1: Cook the bacon
Heat a large Dutch oven or heavy-bottomed soup pot over medium heat.
Add the chopped bacon and cook for 6–8 minutes, stirring occasionally, until golden brown and crispy.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave approximately 2 tablespoons of bacon grease in the pot.
Set the crispy bacon aside for topping the finished soup.
Step 2: Sear the steak
Pat the cubed sirloin steak dry with paper towels.
Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and the garlic powder.
Increase the heat to medium-high and add the steak to the hot bacon drippings in batches.
Sear for approximately 1–2 minutes per side, until the outside develops a deep golden-brown crust.
Transfer the steak to a plate along with any accumulated juices.
The steak will finish cooking when it is returned to the soup.
Don’t skip the searing step. Those browned bits left behind in the Dutch oven create the deep steakhouse flavor that makes this loaded steak and potato soup so delicious.
Step 3: Sauté the onions and garlic
Reduce the heat to medium.
Add the butter if needed, followed by the diced yellow onion.
Cook for approximately 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Step 4: Make the creamy soup base
Sprinkle the flour over the softened onions and garlic.
Stir continuously for 1–2 minutes, allowing the flour to cook and lightly coat the vegetables.
Slowly pour in the beef broth, whisking constantly to prevent lumps.
Use a wooden spoon to scrape the bottom of the Dutch oven, releasing all those flavorful browned steak and bacon bits.
Stir in the Worcestershire sauce, smoked paprika, thyme, remaining salt, and black pepper.
Step 5: Cook the potatoes
Add the cubed Yukon Gold potatoes to the pot.
Bring the soup to a gentle boil, then reduce the heat to medium-low.
Partially cover and simmer for 12–18 minutes, stirring occasionally, until the potatoes are fork-tender.
For an extra thick and creamy potato soup, use a potato masher to gently mash a small portion of the potatoes directly in the pot.
Leave most of the potatoes chunky for that classic loaded baked potato texture.
Step 6: Add the cream and cheddar cheese
Reduce the heat to low.
Slowly stir in the heavy cream.
Add the freshly shredded sharp cheddar cheese one handful at a time, stirring until each addition has melted.
Remove the pot from the heat and stir in the sour cream until smooth.
The broth should be rich, creamy, and thick enough to coat the back of a spoon.
Important: Avoid boiling the soup once the cheese and sour cream have been added. High heat can cause the dairy to separate and create a grainy texture.
Step 7: Finish with the steak
Return the seared sirloin steak and any accumulated juices to the soup.
Warm gently over low heat for approximately 3–5 minutes, or until the steak is cooked through and the soup is hot. Check the largest steak pieces with a meat thermometer; USDA guidance for whole-cut beef steak is 145°F followed by a 3-minute rest.
Taste the soup and adjust the salt and pepper as needed.
Step 8: Add the loaded toppings
Ladle the creamy steak and potato soup into deep bowls.
Top each serving with crispy bacon, additional shredded cheddar cheese, a spoonful of sour cream, and sliced green onions.
Finish with freshly cracked black pepper and serve immediately.
Tips for the Best Creamy Steak and Potato Soup
Sear the steak in batches. Overcrowding the pot causes the beef to steam rather than brown. A good sear creates the rich flavor that makes this soup special.
Use Yukon Gold potatoes. Their naturally buttery texture makes them ideal for creamy soups because they hold their shape while helping thicken the broth.
Shred your own cheddar cheese. Freshly shredded cheese melts more smoothly than packaged shredded cheese, which often contains anti-caking ingredients.
Use low-sodium beef broth. Bacon, cheddar, and Worcestershire sauce all contribute salt, so low-sodium broth gives you better control over the seasoning.
Mash a few potatoes for extra thickness. This creates a naturally creamy texture without adding more flour or cream.
Add the steak at the end. Sirloin is best when cooked quickly. Letting it simmer for too long can make the beef tough and chewy.
Keep the heat gentle after adding dairy. Low heat helps keep the cheddar and sour cream smooth.
Delicious Steak and Potato Soup Variations
Garlic Butter Steak and Potato Soup
For an even richer steakhouse flavor, add an additional tablespoon of butter and two extra cloves of garlic when searing the steak.
Finish with fresh parsley and cracked black pepper.
Loaded Steak and Potato Soup with Mushrooms
Add 8 ounces of sliced baby bella mushrooms after searing the steak.
Sauté until browned before adding the onions and garlic.
Mushrooms add a deep, savory flavor that pairs beautifully with beef and potatoes.
Spicy Steak and Cheddar Potato Soup
Add ½ teaspoon cayenne pepper or one finely diced jalapeño with the onions.
Replace half the sharp cheddar with pepper jack cheese for a spicy, creamy variation.
Extra Cheesy Loaded Steak Soup
For a richer cheese flavor, replace ½ cup of the sharp cheddar with smoked Gouda.
The smoky cheese complements the bacon and seared steak beautifully.
Can You Make Loaded Steak and Potato Soup in the Slow Cooker?
Yes, but I recommend using chuck roast instead of sirloin for the slow cooker version.
Chuck roast becomes tender after several hours of slow cooking, while sirloin can become dry and tough.
To make slow cooker steak and potato soup, brown 1 ½ pounds of cubed chuck roast and cook the bacon in a skillet.
Add the beef, onions, garlic, potatoes, beef broth, Worcestershire sauce, and seasonings to the slow cooker.
Cook on LOW for approximately 7–8 hours, or until the beef is fork-tender.
About 30 minutes before serving, stir in a slurry made with 3 tablespoons of cornstarch and 3 tablespoons of cold water.
Allow the broth to thicken, then add the heavy cream and shredded cheddar.
Turn off the heat and stir in the sour cream before serving with crispy bacon and green onions.
For another easy slow cooker comfort-food dinner, try my Slow Cooker Hamburger Helper, made with seasoned ground beef, pasta, and a creamy homemade cheese sauce.
What to Serve with Loaded Steak and Potato Soup
This hearty loaded steak and potato soup is filling enough to serve as a complete dinner, but a few simple sides can turn it into a cozy steakhouse-inspired meal.
Crusty bread: Warm sourdough bread, garlic bread, or homemade dinner rolls are perfect for soaking up the rich cheddar broth.
A fresh green salad: A crisp Caesar salad or mixed greens with a simple vinaigrette balances the richness of the steak, bacon, and cheese.
Roasted vegetables: Roasted broccoli, green beans, or Brussels sprouts add something fresh alongside this creamy potato soup. My Grilled Bacon Brussels Sprouts are another flavorful side dish to try.
For another comforting dinner later in the week, my Slow Cooker Hamburger Helper Beef Stroganoff combines savory beef, mushrooms, and tender noodles in a creamy sauce.
PrintLoaded Steak and Potato Soup | Steakhouse in a Bowl
This easy loaded steak and potato soup is a steakhouse dinner in a bowl! Tender seared sirloin steak, buttery Yukon Gold potatoes, crispy bacon, sharp cheddar cheese, and sour cream come together in a rich, creamy broth. This hearty one-pot soup is perfect for cozy fall and winter dinners.
- Prep Time: 20 minutes
- Cook Time: 40 Minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: American, steakhouse
Ingredients
Steak and Soup Base
- 1 ½ pounds boneless top sirloin steak, cut into ¾-inch cubes
- 6 slices thick-cut bacon, chopped
- 2 tablespoons unsalted butter, as needed
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, cut into ¾-inch cubes
- ⅓ cup all-purpose flour
- 4 cups low-sodium beef broth
- 1 cup heavy cream
- 2 cups freshly shredded sharp cheddar cheese
- ½ cup sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 1 ½ teaspoons kosher salt, divided, plus more to taste
- 1 teaspoon freshly cracked black pepper, divided
Loaded Toppings
- Reserved crispy bacon
- Additional shredded sharp cheddar cheese
- Sliced green onions or fresh chives
- Extra sour cream
- Freshly cracked black pepper
Instructions
1. Cook the bacon. Heat a large Dutch oven over medium heat. Add the chopped bacon and cook for 6–8 minutes until crispy. Remove with a slotted spoon and set aside, leaving approximately 2 tablespoons of bacon grease in the pot.
2. Season the steak. Pat the cubed sirloin steak dry. Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and garlic powder.
3. Sear the steak. Increase the heat to medium-high. Sear the steak in batches for 1–2 minutes per side until nicely browned. Transfer to a plate with any accumulated juices. The steak will finish cooking later.
4. Sauté the aromatics. Reduce the heat to medium. Add butter if needed, followed by the diced onion. Cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.
5. Make the soup base. Sprinkle flour over the onions and stir for 1–2 minutes. Slowly whisk in the beef broth, scraping the bottom of the pot to release the browned bits. Stir in Worcestershire sauce, smoked paprika, thyme, remaining ½ teaspoon salt, and remaining ½ teaspoon black pepper.
6. Cook the potatoes. Add the diced Yukon Gold potatoes. Bring to a gentle boil, then reduce heat to medium-low. Partially cover and simmer for 12–18 minutes until fork-tender. Lightly mash some potatoes for a thicker broth, if desired.
7. Make it creamy. Reduce the heat to low and stir in the heavy cream. Gradually add the shredded cheddar cheese, stirring until melted. Remove from the heat and stir in the sour cream until smooth.
8. Finish the steak. Return the seared steak and any accumulated juices to the soup. Warm gently over low heat for 3–5 minutes, or until the steak is cooked through. For food safety, whole-cut steak should reach 145°F and rest for 3 minutes. Avoid prolonged simmering.
9. Add the toppings. Ladle the soup into bowls and top with crispy bacon, additional cheddar cheese, sour cream, sliced green onions, and freshly cracked black pepper. Serve warm.
Notes
- Best steak: Top sirloin is recommended for its tenderness and flavor. Ribeye or New York strip also work well.
- Best potatoes: Yukon Gold potatoes provide a buttery texture and hold their shape. Russet potatoes create a thicker, softer soup.
- For thicker soup: Mash a few cooked potatoes directly into the broth before adding the cream and cheese.
- Cheese tip: Always use freshly shredded cheddar and keep the heat low to prevent a grainy texture.
- Make ahead: Prepare the potato soup base ahead of time. Sear the steak fresh and add it when reheating for the best texture.
- Storage: Refrigerate in airtight containers for up to 3–4 days. Reheat gently to 165°F, adding a splash of broth or milk if needed.
- Freezing: Freezing the finished soup is not recommended because the dairy can separate and the potatoes can become grainy.
- Slow cooker option: Substitute chuck roast for sirloin and cook on LOW for 7–8 hours until fork-tender. Thicken with a cornstarch slurry before adding the dairy.
How to Store and Reheat Steak and Potato Soup
Refrigerating
Allow the soup to cool slightly and transfer it to shallow airtight containers.
Refrigerate within two hours of cooking and store for up to 3–4 days.
The soup will naturally thicken as it cools because of the potatoes and cheese.
Reheating
Reheat the soup gently in a saucepan over medium-low heat, stirring frequently.
Add a splash of beef broth, milk, or cream if the soup becomes too thick.
Heat leftovers thoroughly to 165°F, but avoid prolonged boiling because the dairy may separate and the steak can become tough.
Freezing
I don’t recommend freezing this creamy steak and potato soup after adding the dairy.
Potatoes can develop a grainy texture after freezing, and cream-based soups sometimes separate when thawed.
For the best results, prepare and freeze the soup base without the cream, cheddar, sour cream, or quick-cooking sirloin. Add those ingredients fresh when reheating.
Frequently Asked Questions About Loaded Steak and Potato Soup
What is the best steak to use in steak and potato soup?
Top sirloin is one of the best choices because it has excellent flavor and stays tender when quickly seared. Ribeye and New York strip also work well. For a slow cooker version, use chuck roast instead.
Can I use leftover steak for potato soup?
Absolutely. Leftover grilled sirloin, ribeye, or strip steak makes a delicious addition to creamy potato soup. Cut the cooked steak into bite-sized pieces and add it near the end of cooking, reheating thoroughly.
How do you make steak and potato soup thicker?
The easiest way to thicken steak and potato soup is to mash some of the cooked potatoes directly into the broth. This recipe also uses a flour-based roux to create a thick, creamy consistency.
Can I use russet potatoes instead of Yukon Gold?
Yes. Russet potatoes work beautifully in loaded steak and potato soup. They break down more easily during cooking, which creates a thicker, softer potato soup.
Can I make steak and potato soup without heavy cream?
Yes. Half-and-half can replace heavy cream for a lighter version. The soup will be slightly less rich, but the cheddar cheese and sour cream will still give it a creamy texture.
Why is my cheese grainy in potato soup?
Cheese can become grainy if the soup is too hot when it’s added. Reduce the heat to low and stir in freshly shredded cheddar gradually. Avoid boiling the soup after adding the cheese.
Can I make this soup ahead of time?
Yes. Prepare the potato soup base ahead of time and refrigerate it. For the best results, sear the steak fresh and add it when reheating the soup, along with the cream, cheddar, and sour cream.
Is loaded steak and potato soup a complete meal?
Yes. With steak, potatoes, bacon, and cheese, this hearty soup is substantial enough to serve as a main course. A simple green salad or roasted vegetables makes a nice addition.
Final Thoughts
This easy loaded steak and potato soup is everything a cozy homemade dinner should be. Tender steak, buttery potatoes, crispy bacon, and sharp cheddar come together in a rich, creamy broth that tastes like a steakhouse meal in a bowl.
If you’re looking for more hearty homemade soup recipes, try my Creamy Steak and Beer Cheese Soup for another steakhouse-inspired favorite, Lasagna Soup with Herbed Ricotta for an Italian comfort-food dinner, or Italian Penicillin Soup when you’re craving something warm and comforting.
