Smoked Steak and Potato Soup

60 mins
Serves 1
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Directions

  1. 1Bake potatoes on Traeger grill at 375 degrees F until fork tender (about 1 hour).
  2. 2Peel and cut the baked potatoes into chunks.
  3. 3In a pan, combine bread, olive oil, rosemary, salt, and pepper. Bake on the grill until golden.
  4. 4In a dutch oven, melt butter, add leeks, and cook until softened.
  5. 5Add garlic, thyme, and rosemary; cook for 2 minutes.
  6. 6Stir in flour, then add chicken stock, smoked paprika, potatoes, lemon zest, and cream.
  7. 7Season with salt and pepper; simmer for 10 minutes.
  8. 8Blend the soup until smooth.
  9. 9Add parmesan cheese and season to taste.
  10. 10Cut ribeye steak into 1/2-inch pieces.
  11. 11In a skillet, cook steak with grapeseed oil, butter, rosemary, and garlic until medium-rare.
  12. 12Plate the soup, top with steak, croutons, blue cheese, crème fraîche, chives, and pepper.

Ingredients

  • 6 large russet potatoes
  • 4 tablespoons butter
  • 2 diced leeks
  • 4 minced garlic cloves
  • 1 tablespoon minced thyme
  • 1 tablespoon minced rosemary
  • 3 tablespoons flour
  • 1 teaspoon smoked paprika
  • 7 cups chicken stock
  • 1 zest lemon
  • 1 cup heavy cream
  • 0.5 cup grated parmesan
  • 0.25 cup crème fraîche
  • 0.25 cup crumbled blue cheese
  • 2 tablespoons fresh chives
  • 0 sea salt
  • 0 freshly cracked black pepper
  • 0.5 loaf bread
  • 2 tablespoons olive oil
  • 2 tablespoons minced rosemary leaves
  • 1 1 1/2 thick ribeye steak
  • 1 tablespoon grapeseed oil
  • 1 knob butter
  • 2 rosemary sprigs
  • 2 garlic bulbs

Equipment

Traeger Grilllarge bowlpandutch ovenblenderskillet