This is a soup week. Going to be a couple of grey days and soup is always a good idea. This is a great way to extend steak since it is so expensive.
6 to 10 oz. good marbled steak
3 to 4 large potatoes
1 lb. bacon
1 medium onion
2 garlic cloves
8 cups beef broth
2 cups shredded cheddar cheese
1 cup sour cream
Chopped scallions for garnish (Optional)
Kosher salt and pepper to taste
Cut the bacon into small pieces and fry it until it is crisp. Drain it on a paper towel, reserving the bacon drippings in the pot.
Chop the onions and garlic, and peel (optional) and cube the potatoes. To save time I've been known to buy a bag of frozen southern hash browns and use them. Add the onions and garlic to the pot. Cook them in the bacon drippings, until they’re tender.
Add the beef broth and potatoes. Bring to a simmer. Cook until the potatoes are tender. Add the cream and continue to simmer.
While it’s simmering, season the steak with salt and pepper to taste. Cook the steak in a pan or indoor grill, until it’s fully cooked to your liking.
Slice the cooked steak into thin, spoon friendly slices, and set aside. Taste for final seasoning.
Add sour cream and stir. Serve it up and top each bowl with some shredded cheddar, scallions and steak slices.
If you like a thick soup, you can always add a slurry of corn starch to thicken it before serving.
Have a great day, be happy and may God bless you and yours.