Slow Cooker Steak and Potato Soup
This rich and hearty steak and potato soup is slow-cooked with tender beef, Yukon gold potatoes, and savory spices—comfort food made simple!
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 8 servings
- Category: Soup, Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
1¼ lb stew meat, cut into bite-sized pieces
¼ cup chopped onion (or 1 Tbsp dried minced onion flakes / 1 tsp onion powder)
¼ tsp salt
3 cups Yukon gold potatoes, peeled and cubed
4 cups beef broth (low-sodium recommended)
1 cup steak sauce (such as Lea & Perrins Traditional)
1 Tbsp chili powder
1 tsp ground cumin
½ tsp cayenne pepper (optional, for heat)
2 Tbsp fresh parsley, minced
Instructions
Place all ingredients into a 6-qt slow cooker. Stir to combine.
Cover and cook on LOW for 8–10 hours, until beef is tender and potatoes are soft.
Stir before serving and garnish with extra parsley if desired.
Serve hot with cornbread for a complete meal.
Notes
The steak sauce is the secret ingredient — adds depth and tang.
Adjust spice level by reducing or omitting cayenne.
Substitute Yukon gold potatoes with russet, red, or your favorite potato variety.
Toss in carrots, peas, or celery for extra vegetables.
Store leftovers in the fridge for 3–4 days or freeze up to 3 months.
Find it online: https://allrecipesmade.com/slow-cooker-steak-and-potato-soup/
