This post is sponsored by Ohio Beef Council, although all opinions are my own.
It’s “Crocktober” and this Slow Cooker Creamy Steak and Potato Soup taste like a marriage between a loaded baked potato and a delicious steak from a steak house. The cream-based soup is filled with chunky potatoes, soft and tender Ribeye steak, cheddar cheese, and chives.
Soup is the ultimate comfort food dish. Well, one of the ultimate comfort food dishes. On a cold day like the ones we have coming, there is nothing like a delicious bowl of soup to warm the soul. One of the most delicious meals I love is a juicy and well-seasoned steak and a loaded baked potato topped with sour cream, cheddar cheese, chives, and bacon. So my crazy recipe-creating mind thought it would create the ultimate comfort food soup by merging both concepts to make a Creamy Steak and Potato Soup.
I have a few Loaded Baked Potato recipes on my blog that has a similar flavor to this creamy steak and potato soup recipe. The key ingredient to these recipes is ranch dressing mix. Yep, ranch dressing mix is great to be used as a marinade and even seasoning. Even in my recipe for these Crispy Ranch Baked Chicken Wings, you can tell. The ranch is great for more than just dipping.
Slow Cooker Tips
The best thing about this recipe is that it is made in a slow cooker. This is almost a dump and cooks recipe. I went straight to the freezer section for the diced veggies in this recipe. I do not enjoy chopping vegetables. I notice that there are chopped frozen onions, peppers, and mirepoix mixes. So to cut out the labor, I recommend buying a 12-ounce bag of frozen onions, celery, and bell peppers. If you do not have access to this, you can combine ¼ cup of onion, celery, and green bell peppers.
When cooking soup in a slow cooker with beef, it is best to brown your meat before adding it to the slow cooker. It will add deeper flavor and a caramelized taste. It only takes about four hours to cook this soup. The longer it takes to cook beef in the slow cooker, the better it tastes.
Don’t forget to preheat the slow cooker for 20 minutes before adding any ingredients. This will help get the soup off to a good cooking start.
Using Ribeye Steak in this recipe
The best ingredient in this slow cooker recipe is ribeye. Oh my goodness, it is what I look forward to the most in every bite. I took a 1 ½ pound ribeye steak, seared it on both sides to medium, allowed it to rest, and cut it into small pieces. The soup is made in the slow cooker, and about 30 minutes before I am ready to serve this soup, I add the chopped steak.
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Commonly Asked Questions
Yes. You can use a large, heavy-duty pot, like a Dutch Oven, to make this soup. You will follow the same instructions, and once the ingredients are combined, you will cover them with a lid and let it simmer until you are ready to serve.
You can store this soup in the fridge for up to 1 week. I wouldn’t go over that. If you need more time, I would freeze the soup.
You can use beef broth or vegetable stock if you want. If you have nothing else, you can use water. You may add more seasoning to the soup to bring out the flavor, but it will be fine.
If you like soup recipes like this Steak and Potato Soup, you will enjoy the recipes below!
- Award-Winning Chili Con Carne
- White Chicken Chili
- Dairy Free Chicken Gnocchi
- Cream Tomato Soup
- Buffalo Chicken Soup