Creamy Steak & Potato Peppercorn Soup: The Ultimate Comfort Bowl
  1. Season steak with salt and press crushed peppercorns onto both sides.

  2. Heat oil in a Dutch oven and sear steak 3 minutes per side. Add butter and thyme, baste, then remove and rest.

  3. Wipe out burnt bits, return fat to pot, and cook onions, carrots, mushrooms, and shallots 6–8 minutes.

  4. P id=”instruction-step-4″>4. Add garlic and thyme; cook 1 minute. Add flour and cook 2 minutes.

  5. P id=”instruction-step-5″>5. Deglaze with ½ cup broth, then whisk in remaining broth. Add potatoes and simmer 15 minutes. <

  6. Id=”instruction-step-6″>6. Stir in cream and Worcestershire; simmer 5 minutes. <

  7. Id=”instruction-step-7″>7. Fry shallots in oil until golden and crisp; drain and salt. <

  8. Id=”instruction-step-8″>8. Slice rested steak, ladle soup into bowls, add steak and crispy shallots.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyMedium ⏰ 1h

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