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At a favorite haunt recently I had this amazing bowl of soup that I immediately had to try and duplicate. NAILED IT!!

CREAMY STEAK & POTATO SOUP serves 6-8

Hearty, cheesy and flavorful describe this cold weather favorite comfort food in our family. This tasty soup is loaded with tender beef, tender potatoes and a cheesy broth that warms you to the bone.

1 tablespoon avocado oil
1 pound beef (top sirloin or ribeye, cut into small bite size pieces)
FRESH ground sea salt and black pepper
Montreal Steak seasoning
1 cup FINELY diced onion
2 cloves garlic, FINELY minced
4 cups beef stock
2 pounds potatoes, washed and cut into 1-inch cubes
1/2 cup butter
1/2 cup AP flour
3 cups WHOLE milk
1 cup heavy cream
8 ounces shredded white cheddar cheese
green onions, optional garnish

• Add the oil to a large dutch oven over medium heat.
• Generously season the steak with the salt, pepper and Montreal steak seasoning.
• Add flour to a large ziplock bag.
• Add steak pieces to the bag.
• Remove steak pieces, shaking off excess into bag. Reserve flour.
• Add steak pieces to the hot oil, cooking and stirring occasionally for 5-6 minutes, until cooked through.
• Remove the steak with a slotted spoon and set it aside.

• Add the onions and garlic to the pot cooking 2-3 minutes until softened.
 Be sure and scrape the bottom of the pan for any bits of seasoned beef stuck to bottom. They’ll only add more flavor.
• Add the beef stock and the potatoes.
• Increase the heat to high and bring to a SLOW boil for 10-12 minutes or until the potatoes are just fork tender.

• Meanwhile, in a saucepan over medium heat, melt the butter.
• Whisk in the flour until combined and cook 1-2 minutes, stirring often.
• Whisk in the milk.

• Once the potatoes are fork-tender, add the hot milk mixture and gently stir 3-4 minutes until thickened.

• Add steak back to the pot along with the heavy cream and cook 2-3 minutes JUST until heated through.

• Remove the pot from the heat and gently fold in the white cheddar cheese until melted and well blended.

• Adjust seasoning as necessary.
• 
Ladle the soup into bowls and garnish with extra cheese and sliced green onions, if desired.

• Serve with crusty bread.

NOTE : I like to use “little Yellows” 1.5 pound bag of potatoes from the Little Potato Company for easier prep.