Loaded Steak and Potato Soup

Ingredients

• potatoes (Amount not stated)
• onions (Amount not stated)
• beef broth (Amount not stated; broth ingredients unspecified)
• seasonings (Kinds and amounts not stated)
• smoked cheddar (Amount not stated)
• bacon (Amount not stated)
• butter (Amount not stated; for the roux)
• flour (Amount not stated; for the roux)
• evaporated milk (Amount not stated; for the roux)
• Denver steaks (A few steaks; exact number and amount not stated. The creator suggests another cut may be used; if Denver steaks are unavailable, a couple of New York strips are mentioned as an alternative.)

Steps

1. 1

   Put the potatoes, onions, beef broth, and seasonings in a slow cooker. Cook on high for a few hours; the exact duration is not specified.

2. 2

   Puree the slow-cooked mixture until creamy.

3. 3

   Add the smoked cheddar and bacon to the pureed soup.

4. 4

   Make a roux with the butter, flour, and evaporated milk. The source does not specify a separate roux method or quantities.

5. 5

   Add the roux to the soup toward the end of cooking, as the creator recommends for the best flavor and texture.

6. 6

   Stir the roux into the soup thoroughly.

7. 7

   Sear the Denver steaks (or another preferred cut) until well browned. No searing time or heat level is stated.

8. 8

   Dice the seared steak into small pieces.

9. 9

   Serve the finished soup with the diced steak; the transcript does not explicitly state how or when to add the steak to the soup.

Notes

The creator does not provide quantities, exact seasonings, a precise slow-cooker duration, or detailed roux instructions. The transcript says to sear and dice the steak but does not clearly specify whether to stir it into the soup or serve it on top; the final step presents serving with steak as a conservative connective interpretation.

Nutrition per serving

• main
• soup
• American
• slow-cooker
• comfort food