Steak and Potato Soup
Description
Cozy in a bowl kind of night.
This steak and potato soup is hearty, rich, and full of comfort. Tender bites of steak, creamy potatoes, and all the cozy flavors that make you want to slow down and savor every spoonful. It’s the kind of meal that feels like a warm hug after a long day.
Homemade comfort always wins.
Ingredients
2 pounds New York strip steak (1–1½ inches thick)
Kosher salt and pepper
Olive oil
3 celery stalks, fine dice
1 large onion, fine dice
1 large carrot, small dice
4 cloves garlic, minced
1 ½ teaspoons thyme
1 teaspoon red pepper flakes
½ teaspoons smoked paprika
6 Yukon Gold potatoes, peeled and cubed
4–6 cups beef broth
2 teaspoons Worcestershire sauce
Kosher salt and black pepper
½ –1 cup heavy cream
Scallions for serving
Hot sauce for serving
Good bread for serving
Instructions
Preheat oven to 250F and line a baking sheet with tin foil, set the steaks on the baking sheet and let them come to room temperature while you start the soup. Add olive oil to a large dutch oven over medium heat. Add the celery, onion, and carrot, and cook until they are softened and the onion is translucent. Add the garlic, thyme, red pepper flakes, and smoked paprika and work them into the vegetables. Add the potatoes and and let them saute a bit to soften. Pour in beef broth, scraping up any browned bits. Add the Worcestershire, salt, and pepper. Bring to a boil, then reduce to simmer and cook for 15 to 20 minutes, or until the potatoes are tender.
Meanwhile, pat the steaks dry. Liberally season steaks with salt and pepper and place in the oven, for around 25 minutes, until internal temperature is 115F – 118F. When done, remove and sear in a smoking hot cast iron on both sides until the internal temperature is 130F. Remove and set aside.
When the potatoes are tender, transfer half of the soup to a blender and process until smooth. Return the blended soup to the pot and continue simmering, uncovered and stirring occasionally, until the soup thickens. Stir in the heavy cream and reduce the heat to low. Do not boil.
Cut the steak into ½-inch pieces and add it, along with any juices on the plate, to the soup, warming through. Taste and adjust seasonings.
