Loaded Steak and Potato Soup
This loaded steak and potato soup is a slow cooker comfort classic that combines tender potatoes, seared steak, crispy bacon, and smoked cheddar in a creamy broth, finished with fresh chives and sour cream.
This loaded steak and potato soup is a slow cooker comfort classic that combines tender potatoes, seared steak, crispy bacon, and smoked cheddar in a creamy broth, finished with fresh chives and sour cream.
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In a large slow cooker, combine the chopped potatoes, diced onion, beef stock, and steak seasoning.
Cover and cook on HIGH for 3-4 hours or on LOW for 6-7 hours, until the potatoes are very tender.
Using an immersion blender, carefully puree the soup directly in the slow cooker until it reaches a creamy consistency.
Stir in about 3/4 of the crumbled bacon and 1/2 cup of the shredded smoked cheddar cheese. Reserve the rest for topping.
To make the roux, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
Slowly whisk in the evaporated milk until the mixture is smooth and has slightly thickened.
Pour the roux into the slow cooker and stir until fully combined with the soup.
Season the steak generously on all sides with your preferred steak seasoning.
Sear the steak in a hot, oiled skillet for a few minutes per side until a good crust forms and it's cooked to your desired doneness.
Remove the steak from the skillet, let it rest for a few minutes, then dice it into small, bite-sized pieces.
Ladle the soup into bowls and top with the diced steak, reserved bacon and cheddar cheese, and a sprinkle of fresh chives. Add a dollop of sour cream, if desired.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, stirring occasionally; do not boil. Steak is best added fresh after reheating.
slow cooker · immersion blender · cast iron or stainless steel skillet
Yes. Boil the potatoes and onion in beef stock for 20-30 minutes until very tender, then puree, add the roux and evaporated milk, and proceed with searing the steak separately.
Sear for a few minutes per side until a good crust forms, then dice to your preferred doneness. For medium-rare, aim for an internal temperature of 130-135°F before dicing.
Yes. Make the soup base through step 7, cool, and refrigerate up to 3 days. Reheat gently on low heat, then sear fresh steak and top with garnishes before serving.
Denver steak, chuck steak, or sirloin work well. Choose cuts that develop a good crust when seared; avoid very lean cuts that may become tough when diced small.
Pureeing the entire soup creates a smooth, creamy base while the steak pieces add heartiness and texture. The roux then thickens it further without making it too thick.
