Steak & Potato Soup by @dennistheprescott

Name: Steak & Potato Soup
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Ingredients: 1.8 kg Russet Potatoes; 57 g Butter; 350 g Leeks; 100 g Garlic Cloves; 3 g Thyme; 1 tbsp Rosemary; 24 g Flour; 2 g Smoked Paprika; 1.7 l Chicken Stock; 1 Lemon Zest; 240 ml Heavy Cream; 50 g Parmesan; 60 ml Crème Fraîche; 30 g Blue Cheese; 6 g Chives; 9 g Sea Salt; 2 g Black Pepper; 230 g Bread; 30 ml Olive Oil; 2 tbsp Rosemary Leaves; 450 g Ribeye Steak; 15 ml Grapeseed Oil; 15 g Butter; 4 g Rosemary Sprigs; 2 Garlic Bulbs

Hard

6 servings

🥔

1.8 kg

Russet Potatoes

🧈

57 g

Butter

🧅

350 g

Leeks

🧄

100 g

Garlic Cloves

🌿

3 g

Thyme

🌿

1 tbsp

Rosemary

🌾

24 g

Flour

🌶️

2 g

Smoked Paprika

🍲

1.7 l

Chicken Stock

🍋

1 lemon

Lemon Zest

🥛

240 ml

Heavy Cream

🧀

50 g

Parmesan

🥣

60 ml

Crème Fraîche

🧀

30 g

Blue Cheese

🌿

6 g

Chives

🧂

9 g

Sea Salt

⚫

2 g

Black Pepper

🍞

230 g

Bread

🫒

30 ml

Olive Oil

🌿

2 tbsp

Rosemary Leaves

🥩

450 g

Ribeye Steak

🫗

15 ml

Grapeseed Oil

🧈

15 g

Butter

🌿

4 g

Rosemary Sprigs

🧄

2

Garlic Bulbs

Preparation Steps

Step 1/31
Preheat the Traeger grill to 375°F (190°C) with the lid closed.
Step 2/31
Poke all 6 russet potatoes several times with a fork.
russet potatoes
🍴fork
Step 3/31
Grill the potatoes at 375°F (190°C) until fork-tender, about 60 minutes.
russet potatoes
🗜️tongs
Step 4/31
Remove the grilled potatoes and let them cool until safe to handle.
russet potatoes
🗜️tongs
Step 5/31
Peel the cooled potatoes and cut them into bite-size chunks.
russet potatoes
🔪chef's knife
🪵cutting board
Step 6/31
Toss the torn bread with 2 tablespoons olive oil and 2 tablespoons fresh rosemary leaves.
bread
olive oil
fresh rosemary leaves
🥘grill-safe pan
🥄wooden spoon
Step 7/31
Season the bread mixture with sea salt and freshly cracked black pepper.
sea salt
freshly cracked black pepper
🥘grill-safe pan
🥄wooden spoon
Step 8/31
Grill the bread mixture until golden and crisp, about 10 minutes.
bread
🥘grill-safe pan
🗜️tongs
Step 9/31
Set the rosemary croutons aside until serving.
bread
🥘grill-safe pan
Step 10/31
Heat the large Dutch oven over medium heat and melt 4 tablespoons butter.
butter
🍲large Dutch oven
🥄wooden spoon
Step 11/31
Add the diced leeks and season them with sea salt.
leeks
sea salt
🍲large Dutch oven
🥄wooden spoon
Step 12/31
Cook the leeks until translucent, about 5 to 7 minutes.
leeks
🍲large Dutch oven
🥄wooden spoon
Step 13/31
Add the minced garlic cloves, fresh thyme, and fresh rosemary to the Dutch oven.
garlic cloves
fresh thyme
fresh rosemary
🍲large Dutch oven
🥄wooden spoon
Step 14/31
Cook the aromatics for 2 minutes, stirring constantly.
garlic cloves
fresh thyme
fresh rosemary
🍲large Dutch oven
🥄wooden spoon
Step 15/31
Stir in 3 tablespoons all-purpose flour to coat the leeks.
all-purpose flour
🍲large Dutch oven
🥄whisk
Step 16/31
Cook the flour mixture until it smells nutty and lightly toasted, about 2 minutes.
all-purpose flour
🍲large Dutch oven
🥄whisk
Step 17/31
Gradually whisk 7 cups chicken stock into the Dutch oven until smooth.
chicken stock
🍲large Dutch oven
🥄whisk
Step 18/31
Add the smoked paprika, potato chunks, lemon zest, and heavy cream.
smoked paprika
russet potatoes
lemon zest
heavy cream
🍲large Dutch oven
🥄wooden spoon
🔧microplane grater
Step 19/31
Season the soup with sea salt and freshly cracked black pepper.
sea salt
freshly cracked black pepper
🍲large Dutch oven
🥄wooden spoon
Step 20/31
Simmer the soup gently for 10 minutes.
🍲large Dutch oven
🥄wooden spoon
Step 21/31
Blend the soup until mostly smooth and creamy.
🍲large Dutch oven
Step 22/31
Stir the grated Parmesan cheese into the blended soup until melted.
Parmesan cheese
🍲large Dutch oven
🥄wooden spoon
Step 23/31
Taste the soup and adjust the sea salt and freshly cracked black pepper.
sea salt
freshly cracked black pepper
🍲large Dutch oven
🥄wooden spoon
Step 24/31
Season the ribeye steak pieces generously with sea salt and freshly cracked black pepper.
ribeye steak
sea salt
freshly cracked black pepper
mixing bowl
🥄wooden spoon
Step 25/31
Heat the skillet over medium-high heat and add 1 tablespoon grapeseed oil.
grapeseed oil
🍳skillet
Step 26/31
Add the ribeye steak pieces and sear them for 3 minutes.
ribeye steak
🍳skillet
🗜️tongs
Step 27/31
Add the butter knob, rosemary sprigs, and garlic bulbs to the skillet.
butter knob
rosemary sprigs
garlic bulbs
🍳skillet
🗜️tongs
Step 28/31
Turn the steak pieces and baste continuously with the foaming herb butter until medium-rare, about 1 to 2 minutes.
ribeye steak
butter knob
rosemary sprigs
garlic bulbs
🍳skillet
🗜️tongs
spoon
Step 29/31
Ladle the creamy potato soup into 6 bowls.
🥣ladle
Step 30/31
Top each bowl with steak bites and rosemary croutons.
ribeye steak
bread
Step 31/31
Finish each bowl with blue cheese, crème fraîche, fresh chives, and freshly cracked black pepper.
blue cheese
crème fraîche
fresh chives
freshly cracked black pepper

Composition

Ingredients

Types

Vegetables, Dairy, Spices, Broth, Fruit, Seasonings, Bakery, Oils, Meat, Herbs

Ingredients

Russet potatoes, Butter, Leeks, Garlic cloves, Thyme, Rosemary, Flour, Smoked paprika, Chicken stock, Lemon zest, Heavy cream, Parmesan, Crème fraîche, Blue cheese, Chives, Sea salt, Black pepper, Bread, Olive oil, Rosemary leaves, Ribeye steak, Grapeseed oil, Rosemary sprigs, Garlic bulbs

Allergens

Milk, Gluten, Wheat

Dietetics

Dietary regimen

Gluten-containing, High-protein

Calories

760 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 74g, Fat: 40g, Fiber: 8g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 310mg, Iron: 4.8mg, Potassium: 1220mg, Sodium: 1230mg

Vitamins

Vitamin A: 270µg, Vitamin C: 31mg, Vitamin B12: 2.4µg, Vitamin D: 1.1µg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 30 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

31 steps

Equipments

Utensils

fork, chef's knife, cutting board, large Dutch oven, skillet, grill-safe pan, wooden spoon, whisk, ladle, tongs, microplane grater

Appliances

Traeger grill, immersion blender, stovetop

Type

Type Of Dish

Soup, Main Course

Occasions

Dinner, Cool Weather, Cozy Night, Weekend Meal, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Velvety, Tender, Crispy, Juicy, Chunky

Flavors

Savory, Smoky, Rich, Herbaceous, Buttery, Tangy, Salty, Umami, Peppery

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave dairy- and meat-containing soup out longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store soup and toppings separately in airtight containers,Reheat soup to steaming hot before serving), freezer : 60 days (Freeze the blended soup without crème fraîche, blue cheese, steak, and croutons when possible,Use freezer-safe airtight containers,Thaw overnight in the refrigerator)

1.8 kg

Russet Potatoes

57 g

Butter

350 g

Leeks

100 g

Garlic Cloves

3 g

Thyme

1 tbsp

Rosemary

24 g

Flour

2 g

Smoked Paprika

1.7 l

Chicken Stock

1 lemon

Lemon Zest

240 ml

Heavy Cream

50 g

Parmesan

60 ml

Crème Fraîche

30 g

Blue Cheese

6 g

Chives

9 g

Sea Salt

2 g

Black Pepper

230 g

Bread

30 ml

Olive Oil

2 tbsp

Rosemary Leaves

450 g

Ribeye Steak

15 ml

Grapeseed Oil

15 g

Butter

4 g

Rosemary Sprigs

2

Garlic Bulbs

Preparation Steps

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Step 9/31

Step 10/31

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Step 24/31

Step 25/31

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Step 27/31

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Step 29/31