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Loaded Steak and Potato Soup

Name: Loaded Steak and Potato Soup
Ingredients: 3lbs golden potatoes, chopped; 16oz steak, any cut you prefer; 32 oz (4 cups) low-sodium beef stock (plus more to reach desired soup consistency); 1 medium yellow onion, diced; Salt, pepper, garlic (I used Kinder's The Blend); Salt, pepper, garlic (I used Kinder's The Blend); Salt, pepper, garlic (I used Kinder's The Blend); 1lb bacon, cut into small pieces; 1 cup shredded Cheddar cheese, divided; 4 Tbsp butter; 1/4 cup all-purpose flour; 12oz evaporated milk; Sour cream for topping (optional); 2 Tbsp chives

by @thebkydpalate · Tom | The Backyard Palate

Serves

Recipe by Tom | The Backyard Palate · tiktok.com

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The method

Cook the bacon in a skillet until crisp. Drain and set aside. Reserve a little bacon for topping.
Add the potatoes, beef stock, salt, pepper, and garlic to your 5.5-qt slow cooker.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.
About 30 minutes before serving, puree potatoes with an immersion blender.
Melt the butter in a saucepan. Whisk in the flour and cook for 1–2 minutes.
Slowly whisk in the evaporated milk until smooth and slightly thickened.
Stir the cream mixture into the slow cooker and add 3/4 of the cooked bacon, 1/2 cup of the cheddar, and the sour cream. Stir gently.
Cook another 20–30 minutes on LOW. During that time, cook the steak and cut it into small pieces.
Serve topped with the remaining cheddar, bacon, chopped steak, and chives.

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