Slow Cooker Steak And Potato Soup

This slow cooker steak and potato soup has all the flavors of the classic duo…but in soup form. This soup is ideal for chilly evenings, busy weeknights, or anytime you want a filling, easy one-pot meal. Instructions to make this easy steak and potato soup in the Instant Pot are also included. 

Ingredients For Crockpot Steak And Potato Soup

• Beef
• Russet Potatoes
• Frozen Peas & Carrots
• Onion & Garlic
• Worcestershire Sauce or Coconut Aminos
• Beef Broth & Water
• Seasonings: dried rosemary or thyme, salt & pepper

How To Make Steak And Potato Soup In The Crock-Pot

Slow Cooker

1. Add all the ingredients except the frozen peas & carrots to the slow cooker. Stir to mix well.
2. Cook HIGH 3-4 hours or LOW 6-8.
3. Stir in the frozen peas & carrots. Cook an additional 5-10 minutes. 

Instant Pot

1. Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
2. Add onion and cook 3-5 minutes or until are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
3. Pour in the broth & water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
4. Stir in the remaining ingredients except the frozen peas & carrots.
5. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
6. Open the lid and stir in the frozen peas & carrots. Let sit in the Instant Pot for 5-10 minutes.

FAQs & Tips

What type of beef should you use?

To make this easy crockpot steak and potato soup recipe, I use beef stew meat. Of course, you can always buy a piece of meat and cut it up. If you go this route, suggestions for cuts of meat include beef sirloin or a roast like chuck roast, rump roast, or even brisket.

What type of potatoes should you use?

While the recipe is written to use russet potatoes, I always encourage you to use the ingredients you have & like. Use your preferred type potato whether it be russet, or a a waxy potato like red potatoes. Cut the potatoes into uniform-sized cubes to ensure even cooking. This helps prevent some pieces from becoming too mushy while others remain undercooked.

Is this enough seasoning?

I think so! Be mindful of adding too much salt. Start with a little and adjust as needed near the end of cooking. Remember that the beef broth will concentrate as it reduces, so it’s easy to over-salt if you add too much initially.

How do you make this healthier?

To make this paleo & Whole30 compatible, substitute coconut aminos for the Worcestershire sauce. To make this low-carb & keto friendly, omit the potatoes. 

How do you make this a creamier soup?

Add heavy cream or half-and-half the last 30 minutes of cooking time.

How do you store leftovers?

Store leftover slow cooker steak and potato soup in the refrigerator for up to 4 days. 

Can you freeze this soup?

To freeze steak and potato soup, let the soup cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 2 months. To reheat frozen steak and potato soup you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting.

What size slow cooker did you use?

I use a  6-quart slow cooker or Instant Pot for this recipe.

Beef Soups

• Tex-Mex Beef

• Beef Kebab

• Beef Noodle

• Salsa Beef Stew

• Surf & Turf Soup

• Guinness Beef Stew

Slow Cooker Steak And Potato Soup

Pin Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This slow cooker steak and potato soup has all the flavors of the classic duo…but in soup form. This soup is ideal for chilly evenings, busy weeknights, or anytime you want a filling, easy one-pot meal. Instructions to make this easy steak and potato soup in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 pounds beef stew meat
• 1 pound russet potatoes, chopped
• 1 cup frozen peas & carrots
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 2 tablespoons Worcestershire sauce or coconut aminos
• 1 tablespoon dried rosemary or thyme
• 1 1/2 teaspoons salt (or more)
• 1/2 teaspoon pepper
• 4 cups beef broth
• 1 1/2 cups water

Cook Mode Prevent your screen from going dark

Instructions

Slow Cooker

1. Add all the ingredients except the frozen peas & carrots to the slow cooker. Stir to mix well.
2. Cook HIGH 3-4 hours or LOW 6-8.
3. Stir in the frozen peas & carrots. Cook an additional 5-10 minutes.

Instant Pot

1. Turn on the Instant Pot and select Sauté. Once hot add oil to the pot.
2. Add onion and cook 3-5 minutes or until are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
3. Pour in the broth & water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
4. Stir in the remaining ingredients except the frozen peas & carrots.
5. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
6. Open the lid and stir in the frozen peas & carrots. Let sit in the Instant Pot for 5-10 minutes.

Nutrition

• Calories: 300

This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/