01/23/2026
🥔🥩 Steakhouse Loaded Potato Soup
Ingredients (6 servings)
Steak
• 1½ lb sirloin or ribeye, cut into bite-size pieces
• 1 tbsp olive oil
• 1 tsp steak seasoning (or salt, pepper, garlic powder)
Soup Base
• 4 slices bacon, chopped
• 2 tbsp butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken or beef broth
• 3 cups whole milk or half-and-half
• 2½ lb russet potatoes, peeled & diced
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp smoked paprika
Creamy Finish
• 1½ cups shredded sharp cheddar
• ½ cup sour cream
Toppings
• Extra steak bites
• Crispy bacon
• Shredded cheddar
• Chives or green onions
• Sour cream drizzle
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Instructions
1️⃣ Cook the Steak
• Heat olive oil in a skillet over high heat.
• Season steak and sear 1–2 minutes per side until browned.
• Remove and set aside (don’t overcook).
2️⃣ Build the Soup Base
• In a large pot, cook bacon until crispy. Remove and reserve.
• Add butter to the pot with bacon fat.
• Sauté onion until soft (3–4 min), add garlic (30 sec).
3️⃣ Thicken
• Stir in flour and cook 1–2 minutes.
• Slowly whisk in broth, then milk.
4️⃣ Add Potatoes
• Add potatoes, salt, pepper, paprika.
• Simmer 15–20 minutes until potatoes are very tender.
5️⃣ Blend for Creaminess
• Partially blend with immersion blender (leave chunks).
6️⃣ Finish
• Stir in cheddar, sour cream, bacon, and steak.
• Simmer 2–3 minutes just to warm steak through.
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🧠 Pro Tips
• Best steak cuts: Sirloin (lean), ribeye (rich), or NY strip.
• Add caramelized onions or roasted garlic for steakhouse depth.
