Savory Chunky Steak And Potato Soup Recipes

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:

• Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.
• Heat oil in 8-quart stockpot or Dutch oven over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.
• Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.

SAVORY, ZESTY CREAM OF POTATO SOUP

Steps:

• Place potatoes in a bowl of cold water and set aside.
• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
• Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.
• Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.

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.

SAVORY CHUNKY STEAK AND POTATO SOUP

Steps:

• Cut steak into hearty sized cubes. Combine all ingredients except water and flour in crock pot. Cook on low for 6-8 hours or on high for 4-5. In the last 30 minutes, mix flour and water together, removing all lumps and add slowly to the crock pot mixture. Turn up to high and cook until slightly thickened. When you re-heat the leftovers, add more water to thin the soup out to your liking.