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Thursday 16 April 2026 06:30:00 GMT
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Ingredients 1 lb (450 g) beef sirloin, cut into bite-sized pieces 4 medium potatoes, peeled and cubed 4 slices bacon, chopped 1 small onion, diced 3 garlic cloves, minced 3 cups beef broth 1 cup milk ½ cup heavy cream 1½ cups shredded sharp cheddar cheese 2 tbsp butter 2 tbsp all-purpose flour ½ tsp smoked paprika Salt and black pepper, to taste 2 tbsp chopped green onions (optional) Instructions Cook the bacon: In a large pot, cook bacon until crispy. Remove and set aside, leaving about 1 tablespoon of bacon fat. Sear the steak: Season beef with salt and pepper. Sear in the same pot for 2–3 minutes until browned. Remove and set aside. Cook the aromatics: Add butter and onion. Cook for 3 minutes, then add garlic and cook for 30 seconds. Make the soup: Stir in flour and cook for 1 minute. Gradually add beef broth, stirring until smooth. Cook the potatoes: Add potatoes and smoked paprika. Simmer for 12–15 minutes until tender. Make it creamy: Reduce heat to low. Stir in milk, cream, and cheddar until melted. Do not boil. Finish: Return steak to the soup and gently simmer for 2–3 minutes, or until cooked to your preferred doneness. Season to taste. Serve: Ladle into bowls and top with crispy bacon, extra cheddar, and chopped green onions. Tip: Use freshly shredded cheddar for a smoother, creamier soup. #soup #soupseason
Ingredients 1 lb (450 g) beef sirloin, cut into bite-sized pieces 4 medium potatoes, peeled and cubed 4 slices bacon, chopped 1 small onion, diced 3 garlic cloves, minced 3 cups beef broth 1 cup milk ½ cup heavy cream 1½ cups shredded sharp cheddar cheese 2 tbsp butter 2 tbsp all-purpose flour ½ tsp smoked paprika Salt and black pepper, to taste 2 tbsp chopped green onions (optional) Instructions Cook the bacon: In a large pot, cook bacon until crispy. Remove and set aside, leaving about 1 tablespoon of bacon fat. Sear the steak: Season beef with salt and pepper. Sear in the same pot for 2–3 minutes until browned. Remove and set aside. Cook the aromatics: Add butter and onion. Cook for 3 minutes, then add garlic and cook for 30 seconds. Make the soup: Stir in flour and cook for 1 minute. Gradually add beef broth, stirring until smooth. Cook the potatoes: Add potatoes and smoked paprika. Simmer for 12–15 minutes until tender. Make it creamy: Reduce heat to low. Stir in milk, cream, and cheddar until melted. Do not boil. Finish: Return steak to the soup and gently simmer for 2–3 minutes, or until cooked to your preferred doneness. Season to taste. Serve: Ladle into bowls and top with crispy bacon, extra cheddar, and chopped green onions. Tip: Use freshly shredded cheddar for a smoother, creamier soup. #soup #soupseason
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