Creamy Steak & Potato Peppercorn Soup
Creamy Steak & Potato Peppercorn Soup is a cozy, velvety soup featuring tender steak, buttery potatoes, and a peppery cream broth for the ultimate comfort meal.
The aroma of seared steak mingling with crushed peppercorns and simmering thyme fills your kitchen with pure warmth, while each spoonful offers a silky bite of savory, creamy goodness. I first made this soup on a chilly Sunday after craving something that tasted like my childhood kitchen comforting, special, and just a bit nostalgic.
What sets this recipe apart is the rich, layered flavor you get from searing the steak and crisping the shallots, all with zero fuss and approachable steps. Get ready to turn a few simple ingredients into a bowl of creamy, feel-good comfort you’ll crave again and again.
Why You’ll Love This Cozy Soup
- Silky, peppery comfort: The creamy broth is flecked with crushed peppercorns for a gentle heat and delivers velvety comfort with every spoonful, exactly the way a good soup should hug you from the inside out.
- Tender steak and buttery potatoes: Bite-sized pieces of savory steak and soft, buttery potatoes come together in a warm, hearty embrace, making each bowl feel like a special treat after a long day.
- Family-friendly joy: Whether it’s a chilly weeknight or a lazy Sunday, this soup is both cozy and kid-approved the kind of dish that gathers everyone around the table for seconds and good stories.
- Classic flavors meet a homey twist: This isn’t just soup; it’s comfort food reborn, with familiar flavors elevated in a way that feels at once nostalgic and new.
Ingredients You’ll Need
- Steak
Choose your favorite cut sirloin, ribeye, or even a more budget-friendly option. The steak should be cut into portions for easy searing and slicing. - Baby Potatoes
Tender baby potatoes bring buttery texture and heartiness to every spoonful. Quarter them so they cook evenly and soak up all the flavor. - Whole Black Peppercorns
Crushed peppercorns add a bold, comforting spiciness that makes the broth sing. They’re the star of the peppercorn finish. - Beef Broth
Rich and savory, beef broth creates a soul-warming base. Low-sodium lets you tailor the seasoning to your taste. - Heavy Cream
For ultra-creamy goodness, swirl in heavy cream at the end. You can swap for plant-based creamer if you need dairy-free. - Aromatics: Onion, Carrot, Garlic, Shallots
These veggies and alliums lay down a garden-fresh flavor backdrop. Shallot rings crisped in olive oil add a little magic on top. - Mushrooms
Earthy mushrooms bring savory depth and meaty texture. - Fresh Thyme
Sprigs and leaves of thyme make the soup smell like a cozy holiday. - Olive Oil & Butter
Used for sautéing and giving the soup a rich, golden finish.
Looking for a short-cut soup? Try my 4-ingredient potato soup for a speedy weeknight option!
How to Make Creamy Steak & Potato Peppercorn Soup
- Season & Sear the Steak: Generously salt your steak and press the peppercorns all over for a fragrant crust. Sear them in hot oil in a Dutch oven until each side is caramelized, then baste with melted butter and thyme for those dreamy aromas. Rest the steaks off the heat.
- Sauté Aromatics: If there are any burnt bits, wipe them out leave the flavorful fat. Add onions, carrots, mushrooms, and shallots; let them soften until glossy and golden, filling your kitchen with the smells of cozy soup Sundays.
- Build the Base: Stir in the garlic and extra thyme, letting everything bloom. Sprinkle in the flour, stirring until it thickens into a fragrant base.
- Deglaze & Simmer: Pour in a splash of broth to deglaze, scraping the tasty brown bits from the pan. Add more broth and the quartered potatoes, simmering gently so the potatoes turn buttery and tender not mushy.
- Creamy Finish: Lower the heat. Slowly pour in the cream and Worcestershire, stirring until silky and creamy no curdling here! Let it gently heat through.
- Crispy Topping: For texture, fry sliced shallots in olive oil until golden and crisp. Drain and sprinkle with a pinch of salt.
- Serve & Enjoy: Ladle soup into warm bowls, tuck in slices of steak, and top with crispy shallots for the peppery, creamy finish. For more cozy soup inspiration, check out my creamy cheesy sausage potato recipe.
Tips for Soul-Warming Results
- Choose the right steak cut: Look for well-marbled cuts like sirloin or ribeye for tender bites; don’t overcook or they’ll become chewy. Quick searing and resting make all the difference.
- Perfect potato texture: Add the potatoes after you’ve started simmering the broth, and check frequently overcooked potatoes turn mashy, but just-tender ones hold shape in each spoonful.
- Layer those aromatics: Take time to sauté onions, shallots, mushrooms, and carrots until they smell rich and sweet this builds a deep, cozy foundation.
- Creamy without curdling: Stir cream in gently at the end, off direct heat, to keep the soup luxuriously smooth.
- Reheat like a pro: Warm leftovers gently on the stove, stirring as you go—don’t boil, or the cream may split.
- Looking for more cozy beef comfort? You might love our slow cooker French onion pot roast for another soul-hugging dinner.
Variations & Substitutions
Switch up the protein: If you’re out of steak or want a milder soup, swap in shredded rotisserie chicken for a cozier, lighter bowl. For a savory vegetarian option, double the mushrooms or toss in chickpeas for heartiness.
Go dairy-free or gluten-free: Creamy soups don’t have to mean dairy! Use cashew cream or unsweetened coconut cream instead of heavy cream, and thicken with gluten-free flour or cornstarch to keep things accessible for all.
Load up on veggies and grains: Give the soup even more comfort by adding sweet corn, peas, wilted spinach, or even cooked barley or rice. It’s easy to pack in more color and texture.
Top it your way: Crispy shallots are classic, but why not sprinkle on fresh chives, a dollop of herbed yogurt, or toasted breadcrumbs? For another cozy inspiration, check out our creamy asparagus soup bursting with spring flavors.
Storage & Reheating Tips
- Refrigerator Storage: Let your Creamy Steak & Potato Peppercorn Soup cool completely, then store it in airtight containers. It’ll stay fresh and comforting for a few days in the fridge.
- Freezer-Friendly: If you want to freeze leftovers, use freezer-safe containers and leave a bit of room for expansion. For best results, freeze before adding the cream (stir it in after reheating for dreamy texture).
- Reheating for Creaminess: Gently reheat on the stovetop over low heat, stirring often. Add a splash of broth or cream to bring back that luxurious, velvety finish.
- Make-Ahead Magic: This soup is perfect for prepping ahead. Cook everything except the cream, let it cool, and refrigerate. Add the cream just before serving for a soup that tastes freshly made every time.
Serving Suggestions
- Crispy, golden sides: Nothing soaks up every last bit of creamy broth like a slice of warm crusty bread or a rustic sourdough roll. If you’re feeling fancy, try serving the soup alongside these roasted fingerling potatoes the texture play is pure comfort.
- Fresh, herby toppings: sprinkle bowls with plenty of fresh thyme, parsley, or chives right before serving. A handful of vibrant herbs makes every spoonful pop and adds that fresh-from-the-garden vibe.
- Bright, simple salads: Balance out the richness with a crisp green salad. Think mixed baby greens, thin-sliced radishes, and a squeeze of lemon. The cool crunch is so lively next to the creamy soup!
- Cozy drink pairings: Sip on a glass of malbec or cabernet for a hearty night in, or keep it cozy with a mug of herbal tea. For a real treat, pair this soup with a side of mashed potato cheese puffs pure joy!
Creamy Steak & Potato Peppercorn Soup
Ingredients
Equipment
Method
- Season steak with salt and press crushed peppercorns onto both sides.
- Heat oil in a Dutch oven and sear steak 3 minutes per side. Add butter and thyme, baste, then remove and rest.
- Wipe out burnt bits, return fat to pot, and cook onions, carrots, mushrooms, and shallots 6–8 minutes.
- Add garlic and thyme; cook 1 minute. Add flour and cook 2 minutes.
- Deglaze with ½ cup broth, then whisk in remaining broth. Add potatoes and simmer 15 minutes.
- Stir in cream and Worcestershire; simmer 5 minutes.
- Fry shallots in oil until golden and crisp; drain and salt.
- Slice rested steak, ladle soup into bowls, add steak and crispy shallots.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make this soup ahead of time for a dinner party?
Absolutely! You can make the soup (minus the cream) a day or two ahead and refrigerate it. When you’re ready to serve, gently reheat and stir in the cream for that fresh, silky finish. It’s a lovely way to get ahead without any last-minute stress.
What’s the best way to get steak bites perfectly tender in the soup?
I recommend using a well-marbled cut and searing it quickly. Rest the steak before slicing, then add the pieces back into the soup just before serving. This keeps every bite juicy and ensures the savory steak stays melt-in-your-mouth tender.
Can I use leftover cooked steak or roast in this recipe?
Yes! If you have leftover steak or roast, dice it up and add it during the final minutes of simmering. It’s a smart way to use up yesterday’s roast and still end up with hearty, flavor-packed bowls no waste, all comfort!
How do I keep the potatoes from turning mushy in the soup?
Cut the potatoes into even pieces and add them once the broth is simmering. Check them often they should be just fork-tender, not falling apart. This little bit of attention ensures buttery bites in every spoonful without any mush.
