Savory Chunky Steak And Potato Soup Food

STEAK AND POTATO SOUP

Steps:

• In a large Dutch Oven, heat 1 tbs oil over medium-high heat.
• Season the beef with salt and pepper and sear on all sides, 2 to 4 minutes.
• Remove from pan and set aside. Cover with foil.
• In the now empty pan, add the butter and swirl to coat.
• Add the onion and cook 5 minutes, until soft.
• Add the mushrooms and cook until water has evaporated, and they are browned.
• Add the garlic, and cook 30 seconds until fragrant.
• Sprinkle with the flour and cook for 2 minutes, stirring often.
• Whisk in the stock, 1 cup at a time making sure no clumps form.
• Add the thyme and bring to a boil, stirring every now and then.
• Add the potatoes and reduce heat to maintain a simmer.
• Cook for 15-20 minutes, until potatoes are tender.
• Stir in the cream, mustard, and steak sauce and simmer 5 minutes longer.
• Divide the steak between bowls and ladle soup over top.

STEAK AND POTATO SOUP

Steps:

• Season the steaks and brown them each side.
• When done, let them cool.
• In the meantime, melt the butter.
• Add mushrooms and garlic.
• Let them brown up before salting to taste.
• In a large pot, pour in the soups, potatoes, and mushrooms.
• Cut up the steak into bite sized pieces and add to the pot.
• Add half-and-half and let simmer a bit.
• Add salt to taste.
• Now, the most important ingredient--add pepper--quite a bit, like a tablespoons to start (I would add in increments and taste). You want it to be very peppery.
• I usually serve this with garlic bread on the side.

CREAMY STEAK AND POTATO SOUP

Steps:

• Add the olive oil to a large pot or Dutch Oven over medium heat.
• Season the steak with the salt and pepper, then add to the hot oil. Cook, stirring occasionally, until it's done through, about 6-7 minutes.
• Remove the steak with a slotted spoon and set it aside. Leave the extra juices in the pot.
• Add the onions and garlic to the pot with the beef juices. Cook 2-3 minutes until softened.
• Pour in the beef stock and carefully add in the potatoes. Increase the heat to high and bring to a boil. Cook for about 10-12 minutes until the potatoes are just fork tender.
• Meanwhile, in a separate pot over medium heat, melt the butter. Whisk in the flour until well combined, then the milk.
• Once the potatoes are fork-tender, pour in the hot milk mixture and stir until thickened, about 3-4 minutes.
• Add the steak back to the pot along with the heavy cream and cook until heated through, about 2-3 minutes.
• Remove the pot from the heat and stir in the white cheddar cheese cheese until melted and thoroughly mixed in.
• Taste and season as needed with more salt and pepper.
• Ladle the soup into bowl and garnish with extra cheese and sliced green onions, if desired.

STEAK AND POTATO SOUP

Steps:

• Trim excess fat from beef.
• Cut beef into 1x1/4 inch pieces.
• Mix beef and remaining ingredients except water and flour in 5-quart Crock Pot slow cooker.
• Cover and cook on low heat setting for 8-9 hours or until beef and vegetables are tender.
• Mix water and flour.
• Gradually stir flour mixture into soup until blended.
• Cover and cook on high heat setting about 30 minutes or until slightly thickened.