Crock Pot Steak and Potato Soup Recipe

A hearty slow cooker beef and potato soup with caramelised onions, mushrooms, bacon, bell peppers, and lots of onion and garlic is delicious! Fall and winter's ideal healthy dinner recipe.


– 4 strips thick cut bacon chopped – 1 yellow onion finely chopped – 5 cloves garlic – 1 green bell pepper chopped – 8 ounces mushrooms chopped – 2 to 2.5 pounds beef sirloin steak chopped into 1-inch chunks (or beef stew meat) – 3 cups Yukon gold potatoes chopped into 1.5 to 2-inch chunk – 32 ounces beef broth – 2 tsp Worcestershire sauce optional – 1 Tbsp dried oregano – 1 tsp sea salt to taste


Small-cut bacon. Cook bacon in a 12-inch nonstick skillet over medium-high heat until crispy and most of the fat is rendered. Leave skillet fat drippings in slow cooker bottom with cooked bacon.

Step 1

Soften the chopped onion in the bacon fat skillet over medium heat for 3-5 minutes. Stir occasionally while cooking the mushrooms for 5–8 minutes until they shrink and brown. Sauté garlic for 1-2 minutes until fragrant.

Step 2

Slice potatoes, bell pepper, and meat while sautéing onions and mushrooms.

Step 3

In the crock pot, mix the sauteed mushrooms and onions with the chopped potatoes, bell pepper, and meat. Stir in beef broth, Worcestershire sauce, dried oregano, and sea salt.

Step 4

Cover and cook for 4 hours on high or 7-8 hours on low in the crock pot. Taste the soup after cooking and add sea salt and black pepper.

Step 5

Serve steak and potato soup in large bowls with chopped green onions and crusty bread or cornbread. For creaminess, add cheddar cheese or sour cream to the soup.

Step 6

See Also

See Also

Vegan Pumpkin Curry Recipe