chez robert's steak and baked potato soup

chez robert's steak and baked potato soup
chez robert's steak and baked potato soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    NY. strip steak or ribeye

  • 4

    medium size russet potatoes scrubbed and baked and diced medium size

  • 4

    large potatos cooked and mashed, (use butter, cream, s/p)

  • 2

    leeks; trimmed, split and washed, chopped and sautéed

  • 6

    pieces smoky bacon cooked crispy (no fat uncooked) crumbled or bacon bits

  • 1/4

    cup finely chopped chives

  • 1 1/2

    cups shredded cheddar cheese

  • 2

    qts. of chicken stock (use more as needed)

  • 1

    pt. heavy cream heated gently

  • 2

    bay leaves

  • 1 1/2

    medium onion small dice

  • salt, pepper, granulated garlic powder, onion powder, Montreal steak seasoning

Directions

. season steaks and cook to your desired doneness, cool and cut into bite-sized pieces . saute' the leeks and onion with the bay leaves and seasoning, add the stock and let simmer for a few minutes, remove bay leaves, pour mixture into a blender and blend until smooth ( an immersion blender can also be used) . begin whisk in the warm cream and mashed potatoes, stir in the rest of the ingredients , season and taste and adjust to your taste, adjust thickness with more stock. Should be the thickness of chowder

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