Dijon Steak, Cheese & Baked Potato Soup
Submitted by chicadee
Hearty loaded baked potato soup with seared round steak, Dijon mustard, Monterey Jack cheese, and cumin-spiced broth. A stick-to-your-ribs bowl that simmers low and slow until the beef is fork-tender.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
4 hrsThis soup doesn’t mess around.
Seared round steak, chunky baked potato, and melted Monterey Jack cheese come together in a rich beef broth spiked with Dijon mustard, cumin, and garlic.
It simmers for hours until the beef practically falls apart, and those potato chunks soak up every bit of that bold, tangy broth.
A handful of fresh cilantro on top ties the whole bowl together.
Pro Tips
- Use clarified butter (ghee) for the sear so you can get the pan smoking hot without burning the milk solids
- The longer simmer (closer to 5 hours) will give you the most tender beef, but even 1 hour works if you dice the steak small
- Bake the potatoes ahead of time and dice them just before adding so they hold their shape in the soup
- Pepper Jack cheese works as a substitute for Monterey Jack with jalapeño if that’s what you have on hand
Ingredients
Directions
Season the beef with white pepper and sear in ⅓ cup of smoking hot clarified butter.
Remove and reserve. In the same, pot over medium heat, sauté the onion, garlic and cumin in 3 tablespoons of clarified butter until the onion is soft.
Add the flour, incorporate, then add the tomato and sauté for 5 minutes.
Add the beef stock and reserved beef and bring to a boil; cover and simmer for 1 to 5 hours, until the beef is fork tender.
Finish the soup with the Dijon mustard, baked potato and shredded cheese.
Mix well and simmer uncovered for 10 minutes, stirring occasionally.
Garnish with chopped cilantro.
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