Steak and Potato Winter Soup–this soup combines tender beef stew meat in a rich, savory broth thickened with chunky parmesan mashed potatoes. Make it in the Instant Pot or the slow cooker.
Steak and Potato Winter Soup
This beefy potato soup is a fun change of pace. You lightly mash the potatoes after the pressure cooking time is up and stir them back into the soup to thicken the soup and give is a fun texture. The chunks of beef become fork tender. And don’t forget to brown the beef because it adds a lot of flavor to the final dish. If you want to make it even more indulgent try topping each bowl with extra parmesan, crispy bacon bits, or fresh chives. Next time I’m going to add in 8 oz of quartered mushrooms because I love mushrooms and I felt it was the one thing missing. I couldn’t stop eating this one! So good and so addicting!
Ingredients/Substitution Ideas
- Beef stew meat–or chuck roast cut into chunks
- Kosher salt
- Black pepper
- Garlic powder
- Ground thyme
- Dried rosemary
- Smoked paprika
- Olive oil–or canola, vegetable, avocado
- Onion–or shallot
- Beef broth–or water and Better than Bouillon beef base
- Carrots–or baby carrots
- Celery
- Garlic cloves–fresh or jarred minced garlic
- Worcestershire sauce–or soy sauce
- Yukon gold potatoes–or peeled russet potatoes
- Heavy cream–or half-and-half
- Shredded Parmesan cheese–or grated Pecorino Romano
- Cornstarch–or flour
Steps
Season the beef with the salt, pepper, garlic powder, thyme, rosemary, smoked paprika.
Heat a pan over medium high heat (or you can use the sauté setting on the Instant Pot). Once heated add in the oil and swirl around. Add in the beef stew meat and sear on both sides until browned. Move beef into Instant Pot. Add onions into the pan and sauté for minutes. Transfer to the Instant Pot.
Add in the broth, carrots, celery, garlic, Worcestershire and potatoes.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set soup button to 20 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Move potatoes into a bowl and mash (leave a little chunky). Stir the cream and parmesan into the potatoes and then stir the potatoes into the Instant Pot.
In a small bowl stir together the cornstarch with 4 Tbsp of cold water until smooth. Turn Instant Pot to sauté setting and stir the slurry into the pot to thicken the soup. Once thickened turn off the pot.
Taste test and add in salt and pepper to taste.
Ladle into bowls and serve.
Notes/Tips
- Serve with crusty bread, garlic toast or warm buttered dinner rolls.
- Mash the potatoes slightly chunky so you get both creaminess and tender bites throughout the soup.
- Add a handful of chopped kale or spinach or even some frozen peas in the last few minutes of cooking for extra nutrition and color.
- Try adding in 8 ounces of quartered mushrooms.
- This recipe can be gluten free if you use gluten free Worcestershire sauce.
- I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. You can freeze it, but cream-based soups may separate slightly.
- Other recipes you can make with yukon gold potatoes are Instant Pot Farmhouse Potatoes and Instant Pot Loaded Chicken and Potato Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Steak and Potato Winter Soup
- Prep Time: 25 minutes
- Cook Time: 20 minutes (plus 10 minute NPR)
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This soup combines tender beef stew meat in a rich, savory broth thickened with chunky parmesan mashed potatoes. Make it in the Instant Pot or the slow cooker.
Ingredients
- 24 oz beef stew meat
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ground thyme
- 1/2 tsp dried rosemary
- 1/4 tsp smoked paprika
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 4 cups beef broth
- 2 carrots, peeled and cut into 1/2 inch pieces
- 2 ribs of celery, diced
- 6 garlic cloves, minced
- 2 tsp Worcestershire sauce
- 20 oz Yukon gold potatoes, whole
- 2/3 cup heavy cream
- 2/3 cup shredded parmesan cheese
- 4 Tbsp cornstarch
Instructions
Instant Pot Instructions:
- Season the beef with the salt, pepper, garlic powder, thyme, rosemary, smoked paprika.
- Heat a pan over medium high heat (or you can use the sauté setting on the Instant Pot). Once heated add in the oil and swirl around. Add in the beef stew meat and sear on both sides until browned. Move beef into Instant Pot. Add onions into the pan and sauté for minutes. Transfer to the Instant Pot.
- Add in the broth, carrots, celery, garlic, Worcestershire and potatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set soup button to 20 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Move potatoes into a bowl and mash (leave a little chunky). Stir the cream and parmesan into the potatoes and then stir the potatoes into the Instant Pot.
- In a small bowl stir together the cornstarch with 4 Tbsp of cold water until smooth. Turn Instant Pot to sauté setting and stir the slurry into the pot to thicken the soup. Once thickened turn off the pot.
- Taste test and add in salt and pepper to taste.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Season the beef with the salt, pepper, garlic powder, thyme, rosemary, smoked paprika.
- Heat a pan over medium high heat. Once heated add in the oil and swirl around. Add in the beef stew meat and sear on both sides until browned. Move beef into slow cooker. Add onions into the pan and sauté for minutes. Transfer to the slow cooker.
- Stir in the broth, carrots, celery, garlic, Worcestershire and potatoes.
- Cover and cook on low for 4 hours.
- Move potatoes into a bowl and mash (leave a little chunky). Stir the cream and parmesan into the potatoes and then stir the potatoes into the slow cooker.
- In a small bowl stir together the cornstarch with 4 Tbsp of cold water until smooth. Turn slow cooker to high and stir the slurry into the slow cooker to thicken the soup. Let it cook for about 10-20 more minutes without the lid.
- Taste test and add in salt and pepper to taste.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More beef and potato soups and stews…
Witches Brew Stew
A spooky soup for your little ghosts and goblins. An easy ground beef and smoked sausage vegetable soup made in your Instant Pot or Crockpot.
Park City Soup
A rich and hearty beef stew that is so easy to make with just a few ingredients! Make this in your Instant Pot or slow cooker.
Christmas Eve Stew
An easy dump and go slow cooker recipe for beef stew with potatoes, carrots and fire roasted tomatoes.
Pot Roast Soup
Everything you love about classic pot roast but in cozy soup form. Tender bites of beef, potatoes, carrots, celery and mushrooms are simmered together and made in the slow cooker or Instant Pot.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
The “soup” button? My Instant Pot Duo Crisp + Air Fryer doesn’t have one of those! What’s the nearest equivalent?
I would cook on low pressure instead of high pressure if you have that option!