Steak & Potato Soup

It's definitely soup weather around here. Yesterday we had an early shower of snow and this morning we work to find the bird bath frozen over. You know what that means... SOUPER WEATHER! hehe Yes, I went there.

This recipe is a hearty, stick to your ribs soup that uses left over steak. If your man (or woman) is a steak and potato kind of person, this is the perfect recipe for them. We had some steak we grilled and it was pretty tough so I turned it into a tender soup that melts in your mouth. This recipe makes about 2 servings (depending on your appetite of course).

4 T butter, cubed

1 T Olive Oil

1 T minced Garlic

1 T minced Onion

1 tsp Italian Seasoning

1/2 C Carrots, diced

1 Celery Stalk, diced

1 1/2 - 2 cups Pre-Cooked Steak, chopped (or you can always use cube steak)

2 T Flour

3 C Water (or Chicken Stock)

2 Cup Milk

2-4 Potatoes, diced, skin is optional

1/4 C Green Beans, diced (frozen or can prefered)

1 T Cream Cheese

1-4 Bacon strips (Precooked), diced

Dollop Sour Cream (Optional)

Cheddar Cheese, grated (about 1 tbsp per serving) (Optional)

1) Melt butter and oil in large saucepan.  Add first 5 ingredents and let simmer until veggies are getting tender, about 10 minutes. After the first 5, add in the steak.  Stir in flour and let cook about 2 minutes while stirring.

2) Slowly add in water and milk while stirring, Then drop in potatoes. Bring to slow simmer and reduce heat to med low. Slow cook 1 1/2 to 2 hours until potatoes and tender. Using large ladle, put about half soup mix in a blender and puree about 10 seconds. Pour back in pot. Add diced green beans, cream cheese and bacon and stir. Cook another 10 minutes until cream cheese is melted into soup.

3) Add a dollop of sour cream and sprinkle with grated cheddar on top just before serving.