chez robert's steak and baked potato soup
By á-167718
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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
Details
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
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