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Steak and Two Potato Soup Recipe

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This recipe for Steak and Two Potato Soup, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brad Kaufman


1-1/2 lbs lean boneless sirloin steak, cut into 1" pieces
3/4 tsp salt
1/2 tsp pepper
2-3 tbsp vegetable oil
3 celery ribs, sliced
1 medium onion, chopped
3 Large garlic cloves, minced
3 cups chicken or beef broth
2 cups water, divided
3 Yukon Gold potatoes, unpeeled and cut into 3/4" cubes (about 1-1/4 pounds)
1 Medium size sweet potato, peeled and cut into 3/4" cubes (about 8 ounces)
2 tbsp flour
1/2 cup whipping cream
1-1/2 cups (12 oz) shredded sharp cheddar cheese
1 tbsp chopped fresh parsley (optional)
1 tbsp chopped fresh chives (optional)
Freshly ground pepper

Sprinkle beef with salt and pepper, brown beef in batches in hot oil in a Dutch oven over medium-high heat. Remove beef from pan; set aside. Add celery and onion to pan, saute 5 minutes. Add garlic; saute 30 seconds. Return beef to pan; add broth and 1 3/4 cups water. Bring to a boil; cover, reduce heat and simmer 1 hour. Add Yukon Gold potatoes to pan; cook, covered 10 minutes. Add sweet potato; cook 20 minutes or until beef and potatoes are tender.
Combine flour and remaining 1/4 cup water, stirring until smooth. Gradually stir into meat mixture; cook, uncovered, 5 minutes. Stir in cream; cook, 5 more minutes. Stir in cheese and , if desired, herbs; cook 1 minute or until the cheese melts. Sprinkle each serving with freshly ground pepper just before serving.

Number Of Servings:
Number Of Servings:
Yields 10 cups




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