Steakhouse Soup {Steak and Potato Soup}

Every once in a while, my husband likes to give me a little cooking challange. We just grilled a big tri tip and were completely out of leftover ideas. We did quesidillas, but still had about a pound of meat left. I was thinking about just making chili and he asked me if I could make steak soup, like in a can. Having never had said soup, my first response was naturally, “Of course!” So a quick google told me that the soup liquid was most likely tomato paste and beef broth and I made the rest up as I went along.

Steak and Potato Soup

Steakhouse Soup
serves 4, generously
1 tablespoon oil (olive, saffflower or canola)
1 yellow or white onion, peeled and diced
2 stalks celery, diced
2 medium carrots, diced
2 cloves garlic, peeled and chopped
1/2 of a 6 ounce can of tomato paste (about 1/4 cup)
3 cups beef broth (I used low sodium, but regular would be find, just watch the additional salt)
1 pound potatoes, chopped (I used small golden)
1 pound of beef, cooked and cut in to bite sized pieces* (I used tri-trip, but almost any cut would work)
1 tablespoon Worchestershire sauce
1/4 teaspoon steak rub
1/4 teaspoon smoked salt
salt & pepper to taste

  1. Heat oil in your soup pot, add onion, a dash of salt and cook on high heat until onions start to sizzle, about 5 minutes. Lower heat to medium and continue cooking until onions are translucent but not that brown, about 10 more minutes
  2. While your onions are cooking, chop the celery, carrots, garlic, potatoes and meat. Or if you must prep everything before you start, use this time to check twitter or read a magazine
  3. Add celery and carrots and cook for about 10 minutes until vegetables are starting to soften
  4. Add tomato paste and garlic and combine well. Cook for 2 or 3 minutes
  5. Add beef broth, one cup at a time, stirring until completely blended with the tomato paste
  6. Add potatoes, beef, Worcestershire sauce, steak rub, and smoked salt. Cover and cook on low or med-low for about 45 minutes until potatoes are cooked through.
  7. Stir occasionally, but not too often, so the potatoes aren’t broken up.
  8. The soup is ready when the potatoes are cooked, BUT my husband was super late getting home from work so I  had left it on the stove on low, covered, for an hour and then off, but still covered for a half-hour and it magically tasted like super-delicious next day soup. So don’t be afraid to let it sit on the stove, on the lowest heat possible.
steak and potato soup
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5 Responses to “Steakhouse Soup {Steak and Potato Soup}”

  1. Elizabeth says:

    This looks fantastic! I can’t wait to try it out.

    [Reply]

  2. Julie says:

    We don’t have steak at home that often, but that sure does look good! I might have to get some just to make soup :)

    [Reply]

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  4. FL Studio 12 says:

    Thanks in support of sharing such a pleasant thinking, post is pleasant, thats why i have read it fully

    [Reply]

  5. Mary says:

    Made this soup on the weekend and it was absolutely fabulous! Definitely a keeper and so easy to make. Love it!

    [Reply]

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