Saturday, September 12, 2015

Cheesy Steak and Potato Soup - 52 Soup, Stew and Chowder Recipes

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I love  a nice thick creamy cheesy potato soup.

So easy, comes together in minutes (Start to finish, about 30 minutes) and delicious.

This recipe takes a few short cuts.  Primarily it uses a spice rub for seasoning.  Why not, one of the main ingredients is steak so why not use a meat rub loaded with spice, heat and savory tastes.  I used a Cajun rub for a powerful kick of flavor.

To make the soup extra creamy I added a block of cream cheese and of course for extra cheesy flavor a brick of good quality sharp cheddar cheese (freshly grated).

If you are on a budget you can skip the meat.  Me, I had made a beef tenderloin the night before.  Tenderloin is a large chunk of meat that a Filet Mignon comes from.  I just planned ahead and saved a half pound worth to make soup next day.

Soup season is coming... ENJOY!

Keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

Steak and Potato Soup

  • 6 large Russet Potatoes, peeled and slice 1/4 inch thick and diced to quarter size.
  • 1/2 Cup (1 Stick Butter
  • 1/2 CUp Flour
  • 2 TBS Your Favorite Spice Rub (I used a Cajun Spice Mix)
  • 7 Cups Whole Milk
  • 1 Bunch Scallions (Green Onions), sliced thin, white and green parts, divided, save a couple TBS for Garnish
  • 8 Ounces Lean Steak (I used a beef tenderloin (Filet Mignon), precooked as you like (I like Medium rare), sliced thin, divided save a few slices for Garnish
  • 1 Cup plus an additional 1/2 Cup Sharp Cheddar Cheese, Freshly grated, save an additional 1/2 cup for Garnish
  • 1 Cup Sour Cream
  • 8 Ounces (1 Brick) Cream Cheese, softened to room temperature
  • Additional Salt and Pepper to taste
Cooking Directions
  1. Boil the potatoes in a stock pot for 10 minutes. The potatoes should be cooked through but not mushy. Drain potatoes and set aside.
  2. Meanwhile, in a second stock pot (or same, once potatoes are done and removed), melt butter.add flour and stir. Continue stirring for 5 minutes being careful to not burn the flour. The Roux will begin to take a nutty smell. Add the spice rub and continue to stir for an additional 3 minutes.
  3. Add milk 2 cups at a time and stir to mix. Continue to add the milk, continue to stir until the sauce begins to thicken (that's what the roux does).
  4. Add most of the scallions, most of the Cheddar Cheese, Sour Cream, Cream Cheese and stir until smooth.
  5. Add potatoes and most of the meat and stir to coat.
  6. Reduce to simmer and allow to simmer for 10 minutes.
  7. Serve HOT, garnish with extra meat, cheese and scallions and ENJOY!


So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!


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