Steak And Potato Soup Recipe

Leftover Steak Soup Recipe An Edible Mosaic™

WebJan 18, 2021 · Add the beef stock, Worcestershire, sweet paprika, thyme, salt, black pepper, caraway seeds, steak, mushrooms, and onion. Turn …

1. Heat the butter in a medium saucepan over medium-low heat. Once melted, add the garlic and cook 1 minute, stirring constantly.
2. Add the beef stock, Worcestershire, sweet paprika, thyme, salt, black pepper, caraway seeds, steak, mushrooms, and onion.
3. Turn the heat up and bring to a boil, and then cover the saucepan, turn the heat down to simmer, and cook 10 minutes.
4. Serve the soup topped with sour cream and parsley.

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Steak and Potato Soup The Buttered Home

WebOct 29, 2019 · Prep by cooking steak and allow to rest before cutting. Peel, cube and boil potatoes until soft. Drain, saving cooking liquid. In a large …

1. Prep by cooking steak and allow to rest before cutting. Peel, cube and boil potatoes until soft. Drain, saving cooking liquid.
2. In a large soup pot, melt butter and oil at medium heat. Add in onions, salt and pepper and cook until soft. Add in garlic and red pepper flakes and cook for no more than one minute. The garlic will burn quickly so cook just until fragrant. Add in flour and a soft paste or ball will form. Cook for just a minute or two more.
3. Add in potatoes and stir to coat well with the flour mixture. Slowly add in 2 cups of the potato cooking liquid and whisk until it starts to thicken. Reserve the rest to thin soup to your liking. You can leave potatoes chunky or use and immersion blender to blend until desired smoothness.
4. Slowly add in milk and continue to simmer until reaches desired consistency. Can thin with potato liquid if soup is too thick. Should really only take about 15-25 minutes on medium heat to thicken. Add in steak and cheese and simmer until heated through. Garnish with more cheese and some green onions or parsley and Enjoy!

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Keto 'Potato' Soup Super Loaded! (with Video) A …

WebJan 5, 2021 · Instructions. Preheat your oven to 375°F, line two baking sheets with parchment paper and bake the bacon in the oven for 15-20 …

1. Preheat your oven to 375°F, line two baking sheets with parchment paper and bake the bacon in the oven for 15-20 minutes until crispy. Cut into bite sized pieces, then set aside.
2. In a dutch oven, melt half of your butter, then add in your diced onions and jalapeños with a pinch of salt. Cook until softened, about 5 minutes, then add in your minced garlic and cook until fragrant, about 30 seconds. Pour in your chicken bone broth, turnips and cauliflower with some more salt. Bring to boil, then reduce to a simmer, then cover and cook for 15 minutes until cauliflower and turnips are fork tender. Transfer to a blender, and puree until smooth. Set aside.
3. Add your remaining butter to the cast iron, along with your jalapeño smoked sausage. Cook until browned, and reserving some for topping the bowls later if desired. Add most of the bacon back to the dutch oven, reserving some for topping later. Reduce the heat to low, then pour the cauliflower and turnip puree into the dutch oven. Add in sour cream, shredded cheddar cheese and heavy whipping cream, stirring until cheese is melted and everything is well combined. Adjust salt to taste.
4. Garnish the bowls with more sour cream, slices of jalapeño, green onions, shredded cheddar, bacon bits and bits of sausage. Enjoy!

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