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Slow Cooker Steak and Potato Soup with Cheddar

Slow cooker steak and potato soup with cheddar cooks chuck steak and Yukon Gold potatoes until fork-tender in a rich, creamy broth. Sharp cheddar melts in at the end for a smooth, cheesy finish.
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Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1.5 lb boneless chuck steak trimmed and cut into 3/4-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 2 carrots diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1.5 lb Yukon Gold potatoes cut into 3/4-inch cubes
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Heat the oil in a 12-inch skillet over medium-high heat.
  2. Season the steak with the salt and pepper, then brown it in batches for 5–7 minutes per batch.
  3. Transfer the steak to a 6-quart slow cooker.
  4. Add the onion, carrots, and celery to the skillet and cook for 5–6 minutes, stirring occasionally.
  5. Stir in the garlic and cook for 30 seconds.
  6. Add the flour and stir for 1 minute.
  7. Gradually whisk in the broth, Worcestershire sauce, and thyme, scraping up browned bits.
  8. Bring to a simmer and cook for 2 minutes.
  9. Pour the mixture into the slow cooker, add the potatoes, and stir.
  10. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the steak is fork-tender and the potatoes are tender.
  11. Turn the slow cooker to WARM and stir in the cream.
  12. Stir in the cheddar a handful at a time.
  13. Cover for 10–15 minutes, until the cheese is melted.
  14. Stir until smooth.

Notes

For the smoothest finish, add the cheddar a handful at a time. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream and cheese may separate. For a lighter option, replace the heavy cream with half-and-half.