@thebkydpalate: 101 Steak and Potato Variations Pt. 1: Loaded Steak and Potato Soup 🥔🥣 Comfort food season is in full swing! Gotta add this one to the menu • 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) 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 • Instructions -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, 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.

Tom | The Backyard Palate

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Monday 28 September 2026 14:31:11 GMT