Steak And Two Potatoe Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a hearty wonderfully tasty thick soup. Love this one alot, it's great. Ingredients:
1 1/2 pounds lean boneless round steak, cut into 1 pieces |
3/4 teaspoon salt |
1/2 teaspoon pepper |
2 to 3 tablespoons of 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 cubes (about 1 1/4 pounds) |
1 medium-size sweet potato, peeled and cut into 3/4 cubes (about 8 ounces) |
2 tablespoons of all purpose flour |
1/2 cup whipping cream |
1 1/2 cups of 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. Saute celery and onion for 5 minutes. Add the garlic; saute 30 seconds. Return beef to pan; add broth (I used beef broth) and 1 3/4 cups water. Bring to a boil and then simmer for about an hour.
2. Add the Yukon potatoes; cook, covered, 10 minutes, add sweet potatoes; cook 20 minutes or until beef ad potatoes are tender.
3. Combine flour and remaining 1/4 cup water, stirring until smooth. Gradually stir into meat mixture; cook 1 minute or until cheese melts. Sprinkle each serving with freshly ground pepper just before serving.
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