Loaded Steak and Potato Soup
Dive into a bowl of our Loaded Steak and Potato Soup, where hearty potatoes mingle with smoky cheddar and crispy bacon for an irresistible flavor explosion. This rich and velvety soup is simmered to perfection in savory beef broth, making it the ultimate comfort food for any occasion. Grab a spoon and let the deliciousness warm your soul!
Prep
15
min
Cook
240
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- onions
- potatoes (454 g)
🥩Meat & Seafood(3)
- bacon (240 ml)
- beef broth with seasonings (240 ml)
- Denver steaksNew York strips can be used instead
🥛Dairy & Eggs(3)
- butter (28 g)
- smoked cheddar (240 ml)
- evaporated milk (240 ml)
🫙Pantry Staples(1)
- flour (30 ml)
Nutrition (per serving)
Calories
711
Protein
42g
Carbs
44g
Fat
41g
👨🍳 Instructions
- 1
In a crock pot, add potatoes, onions, and beef broth with seasonings. Cook on high for a few hours.
- 2
Puree the mixture until creamy, then stir in smoked cheddar and bacon.
- 3
Make a roux with butter, flour, and evaporated milk, and add it at the end of cooking.
- 4
Sear Denver steaks, dice them small, and mix them into the soup.
💡 Pro Tips
- ✓Create a beurre manié (butter-flour paste) instead of a traditional roux by kneading equal parts softened butter and flour together, then whisking it into the hot soup off-heat in small pieces. This prevents lumps and allows precise thickening control (add incrementally until you reach desired consistency) because the starch gelatinizes evenly without heat-induced clumping.technique1:1 butter to flour ratio by weight
- ✓Sear Denver steaks at 450°F for 2-3 minutes per side, then rest for 4-5 minutes before dicing—this keeps edge browning (Maillard reaction) while maintaining a medium-rare center that won't toughen further when heated in the 190°F soup.timing450°F sear, 2-3 min/side, 4-5 min rest
- ✓Bloom the smoked cheddar separately in 2 tablespoons of the warm (not boiling) evaporated milk for 30 seconds before stirring into soup, which dissolves casein proteins and prevents the cheese from forming grainy clumps that occur above 150°F without fat buffer.technique2 tbsp evaporated milk, 30 seconds pre-bloom
- ✓Add evaporated milk only in the final 5 minutes of cooking—extended heat breaks down the stabilizers and causes the milk proteins to coagulate and separate, creating a grainy texture rather than creamy mouthfeel.timing5 minutes maximum cooking time with evaporated milk
- ✓Cook potatoes on high for 1.5-2 hours (not 'a few hours') to reach 207°F internal temp where starch has fully gelatinized and cell walls begin breaking down, creating creaminess when pureed, but stop before they become mushy (3+ hours) and turn grainy.timing1.5-2 hours on high, 207°F internal temp
Share this recipe
Prep
15
min
Cook
240
min
Serves
4
people
Level
intermediate
Share this recipe
Loaded Steak and Potato Soup
Dive into a bowl of our Loaded Steak and Potato Soup, where hearty potatoes mingle with smoky cheddar and crispy bacon for an irresistible flavor explosion. This rich and velvety soup is simmered to perfection in savory beef broth, making it the ultimate comfort food for any occasion. Grab a spoon and let the deliciousness warm your soul!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- onions
- potatoes (454 g)
🥩Meat & Seafood(3)
- bacon (240 ml)
- beef broth with seasonings (240 ml)
- Denver steaksNew York strips can be used instead
🥛Dairy & Eggs(3)
- butter (28 g)
- smoked cheddar (240 ml)
- evaporated milk (240 ml)
🫙Pantry Staples(1)
- flour (30 ml)
Nutrition (per serving)
Calories
711
Protein
42g
Carbs
44g
Fat
41g
👨🍳 Instructions
- 1
In a crock pot, add potatoes, onions, and beef broth with seasonings. Cook on high for a few hours.
- 2
Puree the mixture until creamy, then stir in smoked cheddar and bacon.
- 3
Make a roux with butter, flour, and evaporated milk, and add it at the end of cooking.
- 4
Sear Denver steaks, dice them small, and mix them into the soup.
💡 Pro Tips
- ✓Create a beurre manié (butter-flour paste) instead of a traditional roux by kneading equal parts softened butter and flour together, then whisking it into the hot soup off-heat in small pieces. This prevents lumps and allows precise thickening control (add incrementally until you reach desired consistency) because the starch gelatinizes evenly without heat-induced clumping.technique1:1 butter to flour ratio by weight
- ✓Sear Denver steaks at 450°F for 2-3 minutes per side, then rest for 4-5 minutes before dicing—this keeps edge browning (Maillard reaction) while maintaining a medium-rare center that won't toughen further when heated in the 190°F soup.timing450°F sear, 2-3 min/side, 4-5 min rest
- ✓Bloom the smoked cheddar separately in 2 tablespoons of the warm (not boiling) evaporated milk for 30 seconds before stirring into soup, which dissolves casein proteins and prevents the cheese from forming grainy clumps that occur above 150°F without fat buffer.technique2 tbsp evaporated milk, 30 seconds pre-bloom
- ✓Add evaporated milk only in the final 5 minutes of cooking—extended heat breaks down the stabilizers and causes the milk proteins to coagulate and separate, creating a grainy texture rather than creamy mouthfeel.timing5 minutes maximum cooking time with evaporated milk
- ✓Cook potatoes on high for 1.5-2 hours (not 'a few hours') to reach 207°F internal temp where starch has fully gelatinized and cell walls begin breaking down, creating creaminess when pureed, but stop before they become mushy (3+ hours) and turn grainy.timing1.5-2 hours on high, 207°F internal temp