Smoked Steak and Potato Soup by @dennistheprescott

2h

6 servings

🥔

6

Russet potatoes

🧈

4 tbsp + 1

Butter

🥬

2

Leeks

🧄

4

Garlic cloves

🌿

1 tbsp

Thyme

🌿

1 tbsp + 2 sprigs

Rosemary

🌾

3 tbsp

Flour

🌶️

1 tsp

Smoked paprika

🍲

1.7 l

Chicken stock

🍋

1

Lemon zest

🥛

240 ml

Heavy cream

🧀

120 ml

Parmesan

🥛

60 ml

Crème fraîche

🧀

60 ml

Blue cheese

🌿

2 tbsp

Chives

🧂

Sea salt

⚫

Black pepper

🍞

0.5

Bread

🫒

2 tbsp

Olive oil

🌿

2 tbsp

Rosemary leaves

🥩

1

Ribeye steak

🍇

1 tbsp

Grapeseed oil

🧄

2

Garlic bulbs

  1. Preheat

    Preheat the Traeger grill to 375 degrees F.

  2. Place
    • Russet potatoes

    Poke the potatoes all over with a fork, place on the grill, and cook until fork tender, about 1 hour.

  3. Cool
    • Russet potatoes

    Remove the potatoes and let cool until workable, then peel and cut into chunks.

  4. Combine
    • Bread
    • Olive oil
    • Rosemary leaves

    In a pan, combine the torn bread, olive oil, and minced rosemary leaves, and season with salt and pepper.

  5. Place
    • Bread

    Place the pan on the grill and cook until the croutons are golden, then set aside.

  6. Heat
    • Butter

    Heat a large dutch oven over medium heat and melt the butter.

  7. Add
    • Leeks
    • Sea salt

    Add the leeks, season with salt, and cook until translucent, about 5-7 minutes.

  8. Add
    • Garlic cloves
    • Thyme

    Add the garlic, thyme, and rosemary, and cook for 2 minutes.

  9. Stir
    • Flour

    Stir in the flour and cook until nutty.

  10. Add
    • Chicken stock
    • Smoked paprika
    • Russet potatoes

    Add the stock, smoked paprika, potatoes, lemon zest, and cream, season with salt and pepper, and let simmer on the stove for 10 minutes.

  11. Blend
    • Parmesan

    Blend the soup, then add the parmesan and season to taste.

  12. Season
    • Ribeye steak
    • Sea salt

    Season the steak bites well with salt and pepper.

  13. Heat
    • Grapeseed oil
    • Ribeye steak

    Heat a skillet over medium-high heat, add the grapeseed oil, then add the steak and cook for 3 minutes.

  14. Add
    • Butter
    • Rosemary
    • Garlic bulbs

    Add the butter, rosemary, and garlic bulbs, turn the steak, then baste constantly until cooked through to medium-rare.

  15. Plate
    • Blue cheese
    • Crème fraîche
    • Chives

    Plate the soup with the steak, croutons, blue cheese, crème fraîche, chives, and cracked black pepper.

Smoked Steak and Potato Soup by @dennistheprescott

2h

6 servings

🥔

6

Russet potatoes

🧈

4 tbsp + 1

Butter

🥬

2

Leeks

🧄

4

Garlic cloves

🌿

1 tbsp

Thyme

🌿

1 tbsp + 2 sprigs

Rosemary

🌾

3 tbsp

Flour

🌶️

1 tsp

Smoked paprika

🍲

1.7 l

Chicken stock

🍋

1

Lemon zest

🥛

240 ml

Heavy cream

🧀

120 ml

Parmesan

🥛

60 ml

Crème fraîche

🧀

60 ml

Blue cheese

🌿

2 tbsp

Chives

🧂

Sea salt

⚫

Black pepper

🍞

0.5

Bread

🫒

2 tbsp

Olive oil

🌿

2 tbsp

Rosemary leaves

🥩

1

Ribeye steak

🍇

1 tbsp

Grapeseed oil

🧄

2

Garlic bulbs

Preparation Steps

  1. Step 1/15

    Preheat the Traeger grill to 375 degrees F.

  2. Step 2/15

    Poke the potatoes all over with a fork, place on the grill, and cook until fork tender, about 1 hour.

    🥔Russet potatoes
    🍴Fork

  3. Step 3/15

    Remove the potatoes and let cool until workable, then peel and cut into chunks.

    🥔Russet potatoes
    🔪Knife
    🪵Cutting board

  4. Step 4/15

    In a pan, combine the torn bread, olive oil, and minced rosemary leaves, and season with salt and pepper.

    🍞Bread
    🫒Olive oil
    🌿Rosemary leaves
    🧂Sea salt
    ⚫Black pepper
    🍳Pan

  5. Step 5/15

    Place the pan on the grill and cook until the croutons are golden, then set aside.

    🍞Bread
    🍳Pan

  6. Step 6/15

    Heat a large dutch oven over medium heat and melt the butter.

    🧈Butter
    🍲Dutch oven

  7. Step 7/15

    Add the leeks, season with salt, and cook until translucent, about 5-7 minutes.

    🥬Leeks
    🧂Sea salt
    🍲Dutch oven

  8. Step 8/15

    Add the garlic, thyme, and rosemary, and cook for 2 minutes.

    🧄Garlic cloves
    🌿Thyme
    🌿Rosemary
    🍲Dutch oven

  9. Step 9/15

    Stir in the flour and cook until nutty.

    🌾Flour
    🍲Dutch oven

  10. Step 10/15

    Add the stock, smoked paprika, potatoes, lemon zest, and cream, season with salt and pepper, and let simmer on the stove for 10 minutes.

    🍲Chicken stock
    🌶️Smoked paprika
    🥔Russet potatoes
    🍋Lemon zest
    🥛Heavy cream
    🧂Sea salt
    ⚫Black pepper
    🍲Dutch oven

  11. Step 11/15

    Blend the soup, then add the parmesan and season to taste.

    🧀Parmesan
    🍲Dutch oven

  12. Step 12/15

    Season the steak bites well with salt and pepper.

    🥩Ribeye steak
    🧂Sea salt
    ⚫Black pepper

  13. Step 13/15

    Heat a skillet over medium-high heat, add the grapeseed oil, then add the steak and cook for 3 minutes.

    🍇Grapeseed oil
    🥩Ribeye steak
    🍳Skillet

  14. Step 14/15

    Add the butter, rosemary, and garlic bulbs, turn the steak, then baste constantly until cooked through to medium-rare.

    🧈Butter
    🌿Rosemary
    🧄Garlic bulbs
    🥩Ribeye steak
    🍳Skillet

  15. Step 15/15

    Plate the soup with the steak, croutons, blue cheese, crème fraîche, chives, and cracked black pepper.

    🧀Blue cheese
    🥛Crème fraîche
    🌿Chives
    ⚫Black pepper
    🥩Ribeye steak
    🍞Bread
    🥄Ladle

Composition

Ingredients

Types

Vegetables, Dairy, Herbs, Grains, Spices, Broth, Fruit, Oils, Meat

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, Garlic bulbs

Notes

Russet potatoes (large), Butter (a knob, for the 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, for the croutons, for the steak), Black pepper (freshly cracked, to taste, cracked, for the croutons, for the steak), Bread (half a loaf, torn, for the croutons), Olive oil (for the croutons), Ribeye steak (1x1.5 inch thick, cut into 1/2-inch pieces)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

Nut-Free, High-Protein, soy-free

Calories

610 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 41g, Fat: 37g, Fiber: 4g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 960mg, Potassium: 980mg, Calcium: 220mg, Iron: 3mg

Vitamins

Vitamin A: 320mcg, Vitamin C: 18mg, Vitamin B12: 1.3mcg, Vitamin K: 15mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 30 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

Fork, Pan, Dutch oven, Skillet, Knife, Cutting board, Ladle

Appliances

Grill, Blender

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Autumn, Winter, Everyday Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Chunky, Crunchy

Flavors

Smoky, Savory, Rich, Creamy, Garlicky, Herby

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3-4 days (store in an airtight container,soup and steak best kept separate from croutons), frozen : up to 2 months (freeze the soup base without the cream-finished toppings for best texture,thaw in fridge before reheating)