There’s something magical about a pot of Slow Cooker Steak and Potato Soup simmering away while you go about your day. The smell alone is like a hug waiting for you when you walk through the door—beefy, hearty, and downright comforting. As a busy mom (and a firm believer in slow cooker miracles), I can tell you: this recipe is both simple and soul-warming.
If your evenings are anything like mine—kids hungry, work emails still buzzing, and zero patience for complicated meals—this soup will become your new best friend.
Table of Contents
Why You’ll Love This Slow Cooker Steak and Potato Soup Recipe
- Effortless prep: Toss everything in, set the slow cooker, and let it do the work.
- Hearty and filling: Packed with beef, potatoes, and savory spices.
- Family-friendly: Even picky eaters can’t resist a rich beef and potato combo.
- Perfect for leftovers: Tastes even better the next day.
What Does Slow Cooker Steak and Potato Soup Taste Like?
Imagine a cross between a beef stew and a creamy potato soup, but with more depth from the steak sauce and spices. The beef becomes melt-in-your-mouth tender, the potatoes soak up all that flavor, and the broth thickens into a rich, spoon-coating goodness. It’s cozy in a bowl—perfect for chilly nights.
Ingredients You’ll Need for Slow Cooker Steak and Potato Soup Recipe
One of the best things about this Slow Cooker Steak and Potato Soup Recipe is that it’s built from simple, wholesome ingredients you probably already have in your kitchen. Nothing fancy here—just everyday items that come together to create a rich, hearty meal your whole family will love. I like to think of this soup as the kind of dish that reminds us why slow cooking feels so rewarding: minimal effort, maximum flavor.
Here’s what you’ll want to gather before you get started:
- Beef stew meat (1 ½ pounds) – Cut into small cubes (about ½ inch). Stew meat is affordable and becomes melt-in-your-mouth tender after hours in the slow cooker. If you can’t find stew meat, a chuck roast cut into chunks works beautifully.
- Potatoes (1 ½ pounds) – Choose russets if you want the soup to thicken naturally as the potatoes break down, or Yukon golds if you prefer them to hold their shape. Cube them evenly for consistent cooking.
- Beef broth (32 ounces) – A good-quality broth adds depth. If you’re feeling extra ambitious, homemade beef stock will give this recipe a rich, restaurant-style finish.
- Water (2 cups) – Helps balance the saltiness of the broth and steak sauce, while still keeping the soup hearty.
- Steak sauce (1 cup) – This is the “secret weapon” that makes this recipe so special. It infuses the broth with tangy, savory flavor that pairs perfectly with both beef and potatoes.
- Onion (1 medium, chopped) – Adds sweetness and aroma as it simmers.
- Chili powder (1 tablespoon) – A touch of smokiness and gentle spice, not overpowering.
- Dried parsley (2 teaspoons) – For a fresh herbal note that balances the richness.
- Black pepper (1 teaspoon, freshly ground) – For a bold punch of flavor.
- Ground cumin (1 teaspoon) – Gives a warm, earthy undertone.
- Crushed red pepper flakes (¼ teaspoon) – Optional, but a little heat brightens the soup and keeps it from being too heavy.
- Cornstarch or Clear Jel (¼ cup) – Used to thicken the soup. Clear Jel is a canning-safe starch that holds up especially well in slow cooker recipes, but cornstarch works just fine.
- Water (3 tablespoons) – To mix with the cornstarch before adding to the soup.
If you love creamy slow cooker meals, you might also enjoy my Creamy Crack Chicken Gnocchi—another weeknight favorite.
How to Make Slow Cooker Steak and Potato Soup Recipe (Step by Step)
One of the reasons I adore this Slow Cooker Steak and Potato Soup Recipe is because it’s a true “set it and forget it” kind of meal. You don’t need fancy kitchen gadgets or hours of hands-on cooking. Just follow these simple steps, and by dinnertime, you’ll have a big pot of soup that tastes like it’s been simmering in a farmhouse kitchen all day.
Step 1: Prep the beef and veggies
Start by cutting your beef stew meat into ½-inch cubes if it’s not already pre-cut. Then peel and cube your potatoes into even chunks so they cook evenly. Chop your onion and measure out your spices—you’ll thank yourself later when everything is ready to toss in.
Step 2: Load the slow cooker
Place the beef, potatoes, onion, beef broth, water, steak sauce, chili powder, parsley, black pepper, cumin, and red pepper flakes directly into your slow cooker. Give it a gentle stir so the seasoning coats everything. Don’t worry about perfection—the slow cooker will work its magic over time.
Step 3: Set and walk away
Cover your slow cooker and cook on low for 7–8 hours. This long, slow cooking time is what transforms the beef into fork-tender bites and allows the potatoes to soak up all that savory broth. If you’re in a rush, you can cook on high for 4–5 hours, but the meat won’t be quite as melt-in-your-mouth.
Step 4: Thicken the soup
About 30 minutes before serving, whisk together ¼ cup cornstarch (or Clear Jel) with 3 tablespoons of water until smooth. Pour this slurry into the soup, stir well, and cover again. This step will turn your broth from thin to luxuriously thick—perfect for dipping bread.
Step 5: Serve and enjoy
Once the soup has thickened, give it one final stir, taste for seasoning, and adjust if needed. Ladle into bowls, sprinkle with a little fresh parsley if you’d like, and serve hot with crackers or warm bread on the side.
A Slow Cooker Trick You’ll Love
If you’ve got a little extra time, browning the beef in a skillet before adding it to the slow cooker will add another layer of flavor. Totally optional, but worth it if you want to make this dish taste even richer.
For another cozy slow cooker favorite that’s just as easy, you might want to try my Crockpot Marry Me Chicken—it’s one of those recipes that makes the whole family swoon.
Tips and Tricks for Perfect Slow Cooker Steak and Potato Soup
- Brown the beef first (optional): If you’ve got an extra 10 minutes, sear the meat for added flavor.
- Don’t skip the steak sauce: It’s the secret ingredient that makes the broth rich and tangy.
- Want it creamier? Stir in ½ cup of heavy cream or sour cream at the end.
- Potato choice matters: Yukon golds hold their shape better, while russets break down and thicken the soup.
- Freeze-friendly: Leave out the cornstarch if freezing; thicken after reheating.
Storage
- Refrigerator: Store in airtight containers for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove or in the microwave, adding a splash of broth or water if needed.
FAQs
Can I use another cut of beef?
Yes! Chuck roast or sirloin tips work beautifully.
Can I make this on high?
You can cook on high for 4–5 hours, but the beef won’t be as tender.
Can I skip the chili powder?
Absolutely—this recipe is flexible. Leave it out or reduce if you prefer a milder soup.
Conclusion
This Slow Cooker Steak and Potato Soup Recipe is the kind of dish that reminds you why slow cookers are a gift to busy families. With minimal prep and maximum flavor, it’s hearty, filling, and guaranteed to bring everyone to the table. Give it a try this week—you’ll be glad you did.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Slow Cooker Steak and Potato Soup Recipe: 7 Hearty Secrets for Flavor
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Easy Steak and Potato Soup is a hearty, slow-cooked comfort meal filled with tender beef, potatoes, and bold steakhouse flavors—perfect for a cozy night in.
Ingredients
1 1/2 pounds beef stew meat, cut into 1/2 inch pieces
1 1/2 pounds potatoes, cubed
32 ounces beef broth
2 cups water
1 cup steak sauce
1 medium onion, chopped
1 tablespoon chili powder
2 teaspoons dried parsley
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 cup clear jel (cooking type) or corn starch
3 tablespoons water
Instructions
1. Place all the ingredients except for the clear jel/corn starch and 3 tablespoons of water in a slow cooker.
2. Cook on LOW for 7–8 hours or until the steak and potatoes are tender.
3. About 30 minutes before the end of cooking, whisk the clear jel or corn starch with 3 tablespoons of water until dissolved.
4. Pour the mixture into the slow cooker, stir to combine, re-cover, and cook for an additional 30 minutes.
5. Garnish with fresh parsley if desired.
6. Serve hot with bread or crackers.
Notes
Be sure to cut the potatoes evenly so they cook at the same rate.
Clear jel thickens more smoothly than cornstarch, but both work well.
This soup pairs beautifully with crusty bread or buttery crackers.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: steak and potato soup, slow cooker, hearty soup, beef stew soup
