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Steak and Potato Soup


When I was a kid growing up in Chicago, I loved Chunky Steak and Potato soup. Heck, I still love it whenever I’m back home, and this homemade soup is our take on this Campbell’s classic.

While we strive to create healthy soups, it’s also okay to have a little something less healthy on occasion. To quote my very lovely Parisian dietitian: « You can have anything you want — but in moderation…enjoy your food for after all, you ARE in France. » I’m no longer in France, but the advice is still valid so go ahead and enjoy!


Measurement Conversion Chart

5 medium potatoes peeled and cubed

1 pound beef stew meat, cut into about 1 inch cubes. (Meat can be replaced with pork or lamb)

1 red onion

1 leek

1 shallot (raw), chopped

1 garlic clove, chopped

1 green onion, chopped

5 medium mushrooms (optional)

3 medium carrots (optional)

1/8 teaspoon spicy paprika

1 tablespoon olive oil

2 tablespoons balsamic vinegar

Pinch salt and pepper to taste

5 cups of water

1 cube of beef bouillon

3 tablespoon flour

1 tablespoon butter

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 10min
  • Cook60min
  • Meal Time Dinner
  • Serves 4


  1. Season stew meat with salt and pepper. Melt the olive oil in a slow cooker and brown the stew meat for about 15 minutes, turning occasionally.
  2. Add chopped potatoes, red onions, carrots, leeks, garlic, shallots, and mushrooms to the slow cooker, stirring for about 3 minutes.
  3. Once browned, add water and beef bouillon cube and cook on medium heat for 20 minutes.
  4. Add balsamic vinegar, butter, and flour to the mixture and cover. Continue cooking for another 30 minutes. Check the water and stir on regularly. Add salt and pepper to taste.
  5. The mixture should form a light gravy or sauce. Remove from heat and let stand for 5 minutes and serve.

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