Time 40m Number Of Ingredients 14 Steps:

In a large Dutch Oven, heat 1 tbs oil over medium-high heat. Season the beef with salt and pepper and sear on all sides, 2 to 4 minutes. Remove from pan and set aside. Cover with foil. In the now empty pan, add the butter and swirl to coat. Add the onion and cook 5 minutes, until soft. Add the mushrooms and cook until water has evaporated, and they are browned. Add the garlic, and cook 30 seconds until fragrant. Sprinkle with the flour and cook for 2 minutes, stirring often. Whisk in the stock, 1 cup at a time making sure no clumps form. Add the thyme and bring to a boil, stirring every now and then. Add the potatoes and reduce heat to maintain a simmer. Cook for 15-20 minutes, until potatoes are tender. Stir in the cream, mustard, and steak sauce and simmer 5 minutes longer. Divide the steak between bowls and ladle soup over top.

Time 1h Yield 12 serving(s) Number Of Ingredients 10 Steps:

Season the steaks and brown them each side. When done, let them cool. In the meantime, melt the butter. Add mushrooms and garlic. Let them brown up before salting to taste. In a large pot, pour in the soups, potatoes, and mushrooms. Cut up the steak into bite sized pieces and add to the pot. Add half-and-half and let simmer a bit. Add salt to taste. Now, the most important ingredient–add pepper–quite a bit, like a tablespoons to start (I would add in increments and taste). You want it to be very peppery. I usually serve this with garlic bread on the side.

Yield 10 Number Of Ingredients 11 Steps:

Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces. Heat oil in 8-quart stockpot or Dutch oven over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes. Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.

Time 9h45m Yield 9 serving(s) Number Of Ingredients 13 Steps:

Trim excess fat from beef. Cut beef into 1x1/4 inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart Crock Pot slow cooker. Cover and cook on low heat setting for 8-9 hours or until beef and vegetables are tender. Mix water and flour. Gradually stir flour mixture into soup until blended. Cover and cook on high heat setting about 30 minutes or until slightly thickened.

Time 2h15m Yield 8 Number Of Ingredients 19 Steps:

Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat. In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes. Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

Time 50m Number Of Ingredients 12 Steps:

  1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn’t stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.

Number Of Ingredients 11 Steps:

Cut steak into hearty sized cubes. Combine all ingredients except water and flour in crock pot. Cook on low for 6-8 hours or on high for 4-5. In the last 30 minutes, mix flour and water together, removing all lumps and add slowly to the crock pot mixture. Turn up to high and cook until slightly thickened. When you re-heat the leftovers, add more water to thin the soup out to your liking.

Time 8h15m Yield 10 servings (3-3/4 quarts). Number Of Ingredients 11 Steps:

Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

More about “steak and potato soup recipes”

Time 2h5m Yield 6 servings. Number Of Ingredients 18 Steps:

In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender. , Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.