Steak and Baked Potato Soup

Written Monday, November 16th, 2009 by Anne Coleman

I adore soup. In fact, I love it so much that I have a blog wholly devoted to soup. While I am admittedly selfish in wanting to keep my soup recipes for my soup blog, this one is in the 'under 30 minutes' department and as such deserves a spot here at Half Hour Meals.

One of my favorite ways to make up new soups is to disassemble a favorite dish and put it all into a big pot. If there are leftovers involved in the making, so much the better. This one uses leftover steak and baked potatoes as a base and with a few twists here and there, it comes together in one delicious potful of soup.

Steak and Baked Potato Soup
Serves 8
Ready In: 30 minutes

2 Tablespoons cooking oil
2 cloves garlic - minced
1/2 cup sliced green onions (a.k.a. scallions or spring onions)
8 cups beef stock
1 Tablespoon Worcestershire Sauce
1 teaspoon coarsely ground black pepper
1 pound leftover steak - sliced
4 large baked potatoes - skinned
1 cup shredded Cheddar cheese
1/2 cup milk
2 Tablespoons all-purpose flour
Salt to taste
4 slices bacon - cooked crisp and crumbled - optional

Heat oil in a large soup pot over medium high heat. Add green onion and garlic and cook briefly until fragrant - about 2 minutes.
Add stock, Worcestershire and pepper and bring to a boil.
Reduce heat to low and add sliced steak.
Mash 2 potatoes and cube the other two. Add mashed potato to pot and stir well. Add cubed potato and simmer for 20 minutes.
Combine flour and milk and stir until smooth. Turn heat up to high and pour in flour and milk, stirring constantly to keep lumps from forming. Once soup has thickened slightly remove from heat and add cheddar cheese and bacon if desired.