Steak & Potato Soup by @dennistheprescott

2h

6 servings

🥔

1.8 kg

Russet potatoes

🧈

72 g

Butter

🥬

350 g

Leeks

🧄

12 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

🌿

4 g

Rosemary sprigs

🧄

100 g

Garlic bulbs

  1. Preheat

    Preheat the Traeger grill to 375°F (190°C) with the lid closed.

  2. Step
    • russet potatoes

    Poke all 6 russet potatoes several times with a fork.

  3. Grill
    • russet potatoes

    Grill the potatoes at 375°F (190°C) until fork-tender, about 60 minutes.

  4. Cool
    • russet potatoes

    Remove the grilled potatoes and let them cool until safe to handle.

  5. Peel
    • russet potatoes

    Peel the cooled potatoes and cut them into bite-size chunks.

  6. Toss
    • bread
    • olive oil
    • fresh rosemary leaves

    Toss the torn bread with 2 tablespoons olive oil and 2 tablespoons fresh rosemary leaves.

  7. Season
    • sea salt
    • Bread

    Season the bread mixture with sea salt and freshly cracked black pepper.

  8. Grill
    • bread

    Grill the bread mixture until golden and crisp, about 10 minutes.

  9. Serve
    • bread
    • Rosemary

    Set the rosemary croutons aside until serving.

  10. Heat
    • butter

    Heat the large Dutch oven over medium heat and melt 4 tablespoons butter.

  11. Add
    • leeks
    • sea salt

    Add the diced leeks and season them with sea salt.

  12. Cook
    • leeks

    Cook the leeks until translucent, about 5 to 7 minutes.

  13. Add
    • garlic cloves
    • fresh thyme

    Add the minced garlic cloves, fresh thyme, and fresh rosemary to the Dutch oven.

  14. Cook
    • garlic cloves
    • fresh thyme

    Cook the aromatics for 2 minutes, stirring constantly.

  15. Stir
    • all-purpose flour
    • Leeks

    Stir in 3 tablespoons all-purpose flour to coat the leeks.

  16. Cook
    • all-purpose flour
    • Smoked paprika

    Cook the flour mixture until it smells nutty and lightly toasted, about 2 minutes.

  17. Whisk
    • chicken stock

    Gradually whisk 7 cups chicken stock into the Dutch oven until smooth.

  18. Add
    • smoked paprika
    • russet potatoes
    • lemon zest

    Add the smoked paprika, potato chunks, lemon zest, and heavy cream.

  19. Season
    • sea salt

    Season the soup with sea salt and freshly cracked black pepper.

  20. Simmer

    Simmer the soup gently for 10 minutes.

  21. Blend

    Blend the soup until mostly smooth and creamy.

  22. Stir
    • Parmesan cheese

    Stir the grated Parmesan cheese into the blended soup until melted.

  23. Step
    • sea salt

    Taste the soup and adjust the sea salt and freshly cracked black pepper.

  24. Season
    • ribeye steak
    • sea salt

    Season the ribeye steak pieces generously with sea salt and freshly cracked black pepper.

  25. Heat
    • grapeseed oil

    Heat the skillet over medium-high heat and add 1 tablespoon grapeseed oil.

  26. Add
    • ribeye steak

    Add the ribeye steak pieces and sear them for 3 minutes.

  27. Add
    • butter knob
    • rosemary sprigs
    • garlic bulbs

    Add the butter knob, rosemary sprigs, and garlic bulbs to the skillet.

  28. Baste
    • ribeye steak
    • butter knob
    • rosemary sprigs

    Turn the steak pieces and baste continuously with the foaming herb butter until medium-rare, about 1 to 2 minutes.

  29. Ladle
    • Russet potatoes

    Ladle the creamy potato soup into 6 bowls.

  30. Top
    • ribeye steak
    • bread
    • Rosemary

    Top each bowl with steak bites and rosemary croutons.

  31. Step
    • blue cheese
    • crème fraîche
    • fresh chives

    Finish each bowl with blue cheese, crème fraîche, fresh chives, and freshly cracked black pepper.

Steak & Potato Soup by @dennistheprescott

2h

6 servings

🥔

1.8 kg

Russet potatoes

🧈

72 g

Butter

🥬

350 g

Leeks

🧄

12 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

🌿

4 g

Rosemary sprigs

🧄

100 g

Garlic bulbs

Preparation Steps

  1. Step 1/31

    Preheat the Traeger grill to 375°F (190°C) with the lid closed.

  2. Step 2/31

    Poke all 6 russet potatoes several times with a fork.

    🥔russet potatoes
    🍴fork

  3. Step 3/31

    Grill the potatoes at 375°F (190°C) until fork-tender, about 60 minutes.

    🥔russet potatoes
    🥢tongs

  4. Step 4/31

    Remove the grilled potatoes and let them cool until safe to handle.

    🥔russet potatoes
    🥢tongs

  5. Step 5/31

    Peel the cooled potatoes and cut them into bite-size chunks.

    🥔russet potatoes
    🔪chef's knife
    🪵cutting board

  6. 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

  7. 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

  8. Step 8/31

    Grill the bread mixture until golden and crisp, about 10 minutes.

    🍞bread
    🍳grill-safe pan
    🥢tongs

  9. Step 9/31

    Set the rosemary croutons aside until serving.

    🍞bread
    🍳grill-safe pan

  10. Step 10/31

    Heat the large Dutch oven over medium heat and melt 4 tablespoons butter.

    🧈butter
    🍲large Dutch oven
    🥄wooden spoon

  11. Step 11/31

    Add the diced leeks and season them with sea salt.

    🥬leeks
    🧂sea salt
    🍲large Dutch oven
    🥄wooden spoon

  12. Step 12/31

    Cook the leeks until translucent, about 5 to 7 minutes.

    🥬leeks
    🍲large Dutch oven
    🥄wooden spoon

  13. 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

  14. Step 14/31

    Cook the aromatics for 2 minutes, stirring constantly.

    🧄garlic cloves
    🌿fresh thyme
    🌿fresh rosemary
    🍲large Dutch oven
    🥄wooden spoon

  15. Step 15/31

    Stir in 3 tablespoons all-purpose flour to coat the leeks.

    🌾all-purpose flour
    🍲large Dutch oven
    🥄whisk

  16. Step 16/31

    Cook the flour mixture until it smells nutty and lightly toasted, about 2 minutes.

    🌾all-purpose flour
    🍲large Dutch oven
    🥄whisk

  17. Step 17/31

    Gradually whisk 7 cups chicken stock into the Dutch oven until smooth.

    🍲chicken stock
    🍲large Dutch oven
    🥄whisk

  18. 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

  19. 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

  20. Step 20/31

    Simmer the soup gently for 10 minutes.

    🍲large Dutch oven
    🥄wooden spoon

  21. Step 21/31

    Blend the soup until mostly smooth and creamy.

    🍲large Dutch oven

  22. Step 22/31

    Stir the grated Parmesan cheese into the blended soup until melted.

    🧀Parmesan cheese
    🍲large Dutch oven
    🥄wooden spoon

  23. 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

  24. 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

  25. Step 25/31

    Heat the skillet over medium-high heat and add 1 tablespoon grapeseed oil.

    🍇grapeseed oil
    🍳skillet

  26. Step 26/31

    Add the ribeye steak pieces and sear them for 3 minutes.

    🥩ribeye steak
    🍳skillet
    🥢tongs

  27. Step 27/31

    Add the butter knob, rosemary sprigs, and garlic bulbs to the skillet.

    🧈butter knob
    🌿rosemary sprigs
    🧄garlic bulbs
    🍳skillet
    🥢tongs

  28. 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

  29. Step 29/31

    Ladle the creamy potato soup into 6 bowls.

    🥄ladle

  30. Step 30/31

    Top each bowl with steak bites and rosemary croutons.

    🥩ribeye steak
    🍞bread

  31. 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

Notes

Russet potatoes (large), Butter (a knob, for steak), Leeks (diced), Garlic cloves (minced), Thyme (minced), Rosemary (minced), Lemon zest (zest of 1 lemon), Parmesan (grated), Blue cheese (crumbled), Chives (fresh, minced), Sea salt (to taste), Black pepper (freshly cracked, to taste), Bread (half loaf, torn, for croutons), Olive oil (for croutons), Rosemary leaves (minced, for croutons), Ribeye steak (1 1/2 inch thick, cut into 1/2-inch pieces), Grapeseed oil (or neutral oil), Rosemary sprigs (for steak), Garlic bulbs (for steak)

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

Grill, Blender, Stove

Type

Type

Type Of Dish

Main Course, Soup

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)