Steak and Two Potato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Men fancy this soup. Tender chunks of steak are joined by potatoes and Cheddar cheese in a creamy base. One-Hour Wild Rice-Parmesan Rolls make a nice dipping bread. Ingredients:
1 1/2 pounds lean boneless round steak, cut into 1 |
3/4 teaspoon salt |
1/2 teaspoon pepper |
2 to 3 tablespoons vegetable oil |
2 celery ribs, sliced |
1 medium onion, chopped |
3 large garlic cloves, minced |
3 cups chicken or beef broth |
2 cups water, divided |
3 yukon gold potatoes, unpeeled and cut into 3/4 |
1 medium-size sweet potato, peeled and cut into 3/4 |
2 tablespoons all-purpose flour |
1/2 cup whipping cream |
1 1/2 cups (6 ounces) shredded sharp cheddar cheese |
1 tablespoon chopped fresh parsley (optional) |
1 tablespoon chopped fresh chives (optional) |
freshly ground pepper |
Directions:
1. Sprinkle beef with salt and pepper; brown beef in batches in hot oil in a Dutch oven over medium-high heat. Remove beef from pan; set aside. Add celery and onion to pan; sauté 5 minutes. Add garlic; sauté 30 seconds. Return beef to pan; add broth and 1 3/4 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour. Add Yukon Gold potato to pan; cook, covered, 10 minutes. Add sweet potato; cook 20 minutes or until beef and potatoes are tender.
2. Combine flour and remaining 1/4 cup water, stirring until smooth. Gradually stir into meat mixture; cook, uncovered, 5 minutes. Stir in cream; cook 5 more minutes. Stir in cheese and, if desired, herbs; cook 1 minute or until cheese melts. Sprinkle each serving with freshly ground pepper just before serving.
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