Thought I would give this one it's own thread...
* Exported from MasterCook *
Baked Potato Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 russet potatoes
4 tablespoons butter
1/2 cup onion -- diced
1/4 cup flour
3 cupx whole milk
2 cups chicken broth
salt and pepper
For the Steak
1 pound top sirloin steak -- 1" thick
salt and pepper
Tomato Relish
1 1/2 cups tomatoes -- seeded and diced
1/2 cup blue cheese -- crumbled
1/2 cup fresh chives -- chopped
Pierce, and rub the potatoes (about 3 lbs - 4 potatoes) with olive oil,
salt and pepper. Bake potatoes directly on a n oven rack for about 1
hour, or until tender wihen pierced witha skewer. Cool slightly, then
scoop out and lightly mash the flesh, Set aside.
Saute the onion in butter in a large pot over medium-high heat about 5
minutes, or until soft. Whisk in the flour and cook 2 -3 minutes.
Add milk and broth; simmer 4-5 minutes, or until thick. Stir in potatoes
and seasonings; simmer 5 minutes. Heat a cost iron skillet over
medium-high for 5 minutes or the grill.
Sear steak in the hot skilled for 3-4 minutes on one side, turn and sear
on the other side 3-4 minutes more ( for medium rare) or until cooked to
desired doneness. Remove from the pan, let rest for 5 minutes, then
thinly slice against the grain. Or grill to desired doneness.
For the tomato Relish: combine all ingredients in a bowl. Chill until
ready to serve.
Serve soup topped with sliced steak and tomato relish.
- - - - - - - - - - - - - - - - - - -
Can use chicken or beef broth.
Great with leftover steak.
* Exported from MasterCook *
Baked Potato Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 russet potatoes
4 tablespoons butter
1/2 cup onion -- diced
1/4 cup flour
3 cupx whole milk
2 cups chicken broth
salt and pepper
For the Steak
1 pound top sirloin steak -- 1" thick
salt and pepper
Tomato Relish
1 1/2 cups tomatoes -- seeded and diced
1/2 cup blue cheese -- crumbled
1/2 cup fresh chives -- chopped
Pierce, and rub the potatoes (about 3 lbs - 4 potatoes) with olive oil,
salt and pepper. Bake potatoes directly on a n oven rack for about 1
hour, or until tender wihen pierced witha skewer. Cool slightly, then
scoop out and lightly mash the flesh, Set aside.
Saute the onion in butter in a large pot over medium-high heat about 5
minutes, or until soft. Whisk in the flour and cook 2 -3 minutes.
Add milk and broth; simmer 4-5 minutes, or until thick. Stir in potatoes
and seasonings; simmer 5 minutes. Heat a cost iron skillet over
medium-high for 5 minutes or the grill.
Sear steak in the hot skilled for 3-4 minutes on one side, turn and sear
on the other side 3-4 minutes more ( for medium rare) or until cooked to
desired doneness. Remove from the pan, let rest for 5 minutes, then
thinly slice against the grain. Or grill to desired doneness.
For the tomato Relish: combine all ingredients in a bowl. Chill until
ready to serve.
Serve soup topped with sliced steak and tomato relish.
- - - - - - - - - - - - - - - - - - -
Can use chicken or beef broth.
Great with leftover steak.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Mom to three wonderful 7th graders!
The time is flying by.