Steak and Potato Soup

Upon a recent visit to one of our local Sendiks market, I came across a really great deal on lobster tails. I am not one to normally buy lobster due to the price, but these were some fairly large lobster tails for only ten dollars. I could not pass them up, so I bought two of them, and decided to use them this past weekend.

I had a few ideas on my mind, and my first reaction was a simple ‘surf and turf’ as that seems to be standard fair when it comes to lobster. But while at the store, I called my wife and gave her an opportunity to throw some ideas out there. She immediately said “I could really go for a bowl of soup, and a lobster tail”. My reaction in the middle of the dairy aisle, with plenty of people around me, was “Soup and lobster!?”. It just did not seem to be the right fitting, but after I put some quick thought into it, I realized I could use some leftover grilled steak that I had, and make that into a nice, savory soup, and get my surf and turf after all.

Steak and Potato Soup Recipe

This soup is really simple to make, and is packed full of flavor, and goes perfect with a lobster tail.


  • 2 tbsp olive oil
  • 4 cloves of garlic, minced
  • 1 cup of yellow onion, chopped
  • 5 small russet potatoes, peeled and cut into cubes
  • 2 large carrots, peeled and cut into cubes
  • 2 cups of leftover steak, diced
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1 tsp Worcestershire sauce
  • 1/2 cup of tomato sauce
  • 4 cups of beef stock
  • Ree Drummond’s “The Bread”, optional

Begin by heating a soup pot on medium heat.  Add the olive oil, and toss in the onion, and garlic. Sautee until the onion is nice and tender. Toss in the carrots and potatoes, mix, and cook for a few more minutes.  Toss in the steak, salt, pepper, tomato and worcestershire sauce, and mix well.  Cook for a few more minutes.

Add the stock, mix, bring to a boil, then cover, reduce the heat to a simmer and cook for about one hour. Stir, and serve in your favorite soup bowls. I served this with a half loaf of Ree Drummond’s bread, as it was one of those days.

The simple splash of worcestershire sauce, and the tenderness of all of the vegetables really made this a perfect soup. I actually ended up saving my lobster tail for another day as the soup was just hitting the spot. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

10 thoughts to “Steak and Potato Soup”

  1. Thank you! It’s not Fall here in Southeast Texas but my husband isn’t feeling well, so this sounds like the perfect “What’s for supper?” answer to me! I don’t have the time or the skill to grill steak :)…hope this works with ground round!

  2. It’s really cold out now, and I want to make a soup. This will be it. My husband doesn’t eat soup, but I bet he will eat this one.

  3. Thanks for the recipe! I omitted the tomato sauce and used 2 T tomato paste. Also added barley. Perfect way to use up about 1 cup of leftover steak.

  4. My husband loves soup of all kinds. Made this for dinner tonight. It was great! Only added a little
    more broth because he really likes it soupy. Thanks.

  5. I am new to Pinterest , just moving around to try the different views. I love to have a site to pull ideas for using leftovers. There is only two of us at home now. We are retired. We tend to have little left overs in containers in our fridge at any given time!
    Thank you for this visit,

  6. I’m making this right now. I added about a half tsp. of Montreal Steak Seasoning during the sauté process. I’m also doing “th bread” but using leftover sausage rolls. It smells so good in my house. Thank you for sharing this recipe.

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