Loaded 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.
Find it online: https://www.firsthomelovelife.com/loaded-steak-and-potato-soup/