Crock Pot Steak and Potato Soup
User Reviews
3.9
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
6 Servings
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Calories
423 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Steak and Potato Soup
Description
This soup combines thick-cut bacon rendered crispy, sautéed onions, mushrooms, and garlic to build a rich base flavor. Tender sirloin or stew meat pieces, Yukon gold potatoes, and chopped green bell pepper are slow cooked together with beef broth and seasonings including oregano and optional Worcestershire sauce. The method ensures the meat becomes tender and the flavors meld thoroughly over time. The sautéed vegetables add depth and a savory dimension before entering the crock pot.
The broth has a meaty and aromatic quality with herbs while the chunks of potato and vegetables provide body and texture throughout the soup. The bacon lends smokiness and richness to the broth. This combination makes the soup substantial enough to satisfy as a full meal or starter.
Serve the soup with crusty bread or a simple green salad for a balanced meal. Its convenience in a crock pot fits well for relaxed cooking days. According to the notes, the ingredients can be combined without sautéing for a quicker prep, though sautéing improves flavor. Leftover soup stores up to a week and can be thickened with flour or cornstarch if desired.
Ingredients
- 4 trips Bacon chopped, thick cut
- 1 yellow onion finely chopped
- 5 cloves garlic
- 1 green bell pepper chopped
- 8 ounces mushrooms chopped
- 2 to 2.5 pounds beef sirloin steak chopped into 1-inch chunks (or beef stew meat)
- 3 cups potato chopped into 1.5 to 2-inch chunks, Yukon gold variety
- 32 ounces beef broth
- 2 tsp Worcestershire sauce optional
- 1 Tbsp oregano dried
- 1 tsp salt to taste, sea salt
Instructions
- Chop the bacon into small pieces. Heat a large nonstick skillet (I use a 12-inch skillet) over medium-high heat and cook the bacon until crispy and much of the fat has rendered. Leaving the fat drippings in the skillet, transfer the cooked bacon to the bottom of your slow cooker.
- Transfer the chopped onion to the skillet with the bacon fat over medium heat and sauté for 3-5 minutes, until the onion has softened. Add the mushrooms and continue cooking, stirring occasionally, until the mushrooms have shrunk in size and turn a deeper brown, about 5 to 8 minutes. Stir in the garlic and sauté for another 1-2 minutes, until the garlic is fragrant.
- While the onion and mushrooms are sauteing, you can prepare the rest of the recipe by chopping the potatoes, bell pepper, and meat.
- Transfer the chopped potatoes, bell pepper, and meat to the crock pot, in addition to the sauteed mushroom and onion mixture. Pour in the beef broth, Worcestershire sauce, dried oregano, sea salt and give everything a big stir.
- Secure the lid on the crock pot and cook for 4 hours on High Heat or 7-8 hours on Low Heat.
- Once the soup has finished cooking, taste it for flavor and add more sea salt and black pepper to taste.
- Serve steak and potato soup in big bowls garnished with chopped green onions and with crusty bread or cornbread. You can top the soup with cheddar cheese and/or sour cream for a delicious creamy effect.
Notes
- This soup can be prepared in a dump-and-go method by skipping sautéing, placing all ingredients directly in the slow cooker.
- Leftover soup stores well in an airtight container in the refrigerator for up to one week.
- To thicken the soup into a stew-like consistency, stir gluten-free or regular all-purpose flour into the sautéed mixture or add a cornstarch slurry at the end of cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1Serving (of 6) | |
| Calories | 423kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 39g | 78% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 117mg | 39% |
| Sodium | 690mg | 29% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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