High Protein Steak and Potato Soup is a hearty, comforting dinner with tender beef, soft potatoes, and a creamy broth.
Each serving has 37 grams of protein, making it a great choice when you want a filling meal that doesn’t leave you hungry an hour later.
If you’re tired of the usual chicken dinners or need something warm on a chilly evening, this homemade steak soup is a delicious change. It has plenty of vegetables, a rich beefy broth, and just enough creaminess to make every spoonful satisfying.
You won’t need heavy cream, either. Blended cottage cheese gives the broth a creamy texture and adds extra protein without making the soup overly rich. Even better, you won’t taste chunks of cottage cheese in your bowl.
A large Dutch oven gives you plenty of room to brown the steak and simmer everything together. You’ll also need a blender to make the cottage cheese mixture smooth.
This healthy steak and potato soup makes six generous servings, so it’s perfect for feeding the family or saving a few bowls for lunch. With about an hour from start to finish, it’s a practical choice for a homemade dinner.
Why You’ll Love This High Protein Steak and Potato Soup
37 Grams of Protein Per Serving
You don’t need protein powder or special ingredients to make this a high protein dinner. Lean steak and cottage cheese give each bowl an impressive 37 grams of protein.
Creamy Without Heavy Cream
Blended cottage cheese makes the broth slightly creamy without needing heavy cream. You still have that comforting, rich texture, but the soup doesn’t feel too heavy.
A Complete Meal in One Bowl
With steak, potatoes, carrots, and celery, there’s plenty to make this soup filling enough for dinner. You can serve it on its own without worrying about making several side dishes.
Great for Leftover Lunches
This recipe makes six servings, and the leftovers are easy to pack for lunch. It’s a convenient way to have a homemade high protein meal ready for another day.
Familiar Ingredients and Simple Prep
There’s nothing complicated about the ingredients. You’ll use everyday vegetables, broth, seasonings, and a few refrigerated staples. Everything cooks in one Dutch oven, aside from blending the creamy mixture.
Ingredient Substitutions
Lean Sirloin Steak
Lean beef stew meat or trimmed top round can replace sirloin. Tougher cuts may need a longer simmer to become tender, so allow extra cooking time if needed.
Olive Oil
Avocado oil or vegetable oil works great for browning the steak.
Yellow Onion
White onion is an easy substitute. Sweet onion also works if you prefer a milder flavor.
Yukon Gold Potatoes
Red potatoes hold their shape nicely in soup. Russet potatoes also work, but they’ll break down more easily and can make the broth thicker.
Low-Sodium Beef Broth
Regular beef broth can be used, but reduce the added salt since regular broth contains more sodium.
Low-Sodium Chicken Broth
Use additional low-sodium beef broth if you prefer a stronger beef flavor.
Dried Thyme
Use 1 tablespoon of fresh thyme instead of 1 teaspoon dried thyme.
Dried Rosemary
Fresh rosemary works great, too. Use about 1½ teaspoons finely chopped fresh rosemary.
Smoked Paprika
Regular paprika is a good substitute if you don’t have smoked paprika. You’ll lose a little smoky flavor, but the soup will still be tasty.
Worcestershire Sauce
A small amount of soy sauce can replace Worcestershire sauce. Start with 2 teaspoons since soy sauce can be saltier.
Low-Fat Cottage Cheese
Fat-free cottage cheese can be used if you want to reduce the fat. The broth may be slightly less creamy.
2% Milk
Use 1% milk or skim milk for a lighter option. Whole milk also works if that’s what you have available.
Fresh Parsley
Fresh chives make a good substitute for a mild onion flavor. You can also leave out the parsley.
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RECOMMENDED TOOL FOR THIS RECIPE
Cast Iron Dutch Oven
A roomy Dutch oven gives soups plenty of space to simmer without crowding the pot.
High Protein Steak and Potato Soup
Ingredients
- 1½ pounds lean sirloin steaks cut into ¾-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt divided
- ½ teaspoon ground black pepper divided
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon smoked paprika
- 4 cups low sodium beef broth
- 2 cups low-sodium chicken broth
- 1½ pounds Yukon gold potatoes cut into ¾-inch cubes
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 cup low-fat cottage cheese
- ½ cup 2% milk
- 2 tablespoon chopped fresh parsley
Instructions
- Pat the steak cubes dry with paper towels.
- Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add half the steak in a single layer and sear for 2 minutes per side, until browned.
- Transfer the browned steak to a plate.
- Repeat with the remaining steak, then reduce the heat to medium.
- Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until they begin to soften.
- Add the garlic and cook for 30 seconds.
- Stir in the tomato paste, thyme, rosemary, and smoked paprika. Cook for 1 minute, stirring constantly.
- Pour in the beef broth and chicken broth.
- Scrape the bottom of the Dutch oven with a wooden spoon to loosen the browned bits.
- Add the potatoes, Worcestershire sauce, bay leaf, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper.
- Return the steak and any juices from the plate to the Dutch oven.
- Bring the soup to a gentle boil over medium-high heat.
- Reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes, until the potatoes are fork-tender and the steak is cooked through.
- While the soup simmers, blend the cottage cheese and milk until completely smooth.
- Remove the bay leaf from the soup and reduce the heat to low.
- Ladle ½ cup of hot soup broth into the cottage cheese mixture and stir until combined.
- Slowly pour the cottage cheese mixture into the soup, stirring constantly.
- Heat gently for 3 to 5 minutes, without boiling, until the soup is hot and slightly creamy.
- Stir in the chopped parsley.
Notes
Tips and Tricks
Choose Lean Steak – Sirloin works great because it cooks relatively quickly and stays tender when you avoid overcooking it. Trim any large pieces of fat before cutting. Keep the Potato Pieces Even – Similar-sized cubes cook at the same rate, so you won’t end up with some potatoes falling apart while others are still firm. Blend Until Smooth – Take a little extra time blending the cottage cheese. A smooth mixture gives the broth a creamier texture without noticeable curds. Avoid Boiling After Adding Dairy – High heat can cause the cottage cheese mixture to separate. Gentle heat helps keep the broth creamy. Adjust the Thickness – The potatoes may absorb some broth as the soup sits. Add a little extra low-sodium broth if you prefer a thinner soup.Storing and Reheating
Refrigerating – Allow the soup to cool slightly, then transfer it to airtight containers. Refrigerate within 2 hours and store for up to 3 to 4 days. Freezing – Freezing is possible, but the potatoes can become grainy and the dairy-based broth may separate after thawing. For the best texture, enjoy this soup fresh or refrigerated. Reheating on the Stovetop – Heat leftovers in a saucepan over medium-low heat, stirring occasionally, until they reach 165°F. Avoid a rapid boil to help prevent the creamy broth from separating. Reheating in the Microwave – Place a serving in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each one, until the soup reaches 165°F.Nutrition
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