chez robert's steak and baked potato soup

By á-167718

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

Preparation

Step 1

. 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