Smoked Steak And Potato Soup
Like a hug in a bowl and perfect for cool weather evenings at home.
Ingredients
For The Rosemary Croutons
For The Steak
Directions
- 1
Preheat your Traeger Grill to 375 degrees F and get that smoke flying.
- 2
Poke the potatoes all over with a fork, place on the grill, & cook until fork tender (about for 1 hour).
- 3
Remove potatoes and let cool until workable, then peel and cut into chunks.
- 4
Meanwhile, in a pan combine bread, olive oil, rosemary, and season with salt & pepper, then place on the grill and cook until the croutons are golden. Set aside.
- 5
Heat a large dutch oven over medium-heat and melt the butter.
- 6
Add the leeks, season with salt, and cook until translucent, about 5-7 minutes.
- 7
Add the garlic, thyme, and rosemary, and cook for 2 minutes.
- 8
Stir the flour and cook until nutty, then add the stock, smoked paprika, potatoes, lemon zest, cream, season with salt and pepper, and let blip away on the stove for 10 minutes.
- 9
Blend, then add the parm and season to taste.
- 10
Lastly, season the steak bites well with salt and pepper, then heat a skillet over medium-high heat.
- 11
Add the oil, then go in with the steak and cook for 3 minutes.
- 12
Add the butter, rosemary, and garlic, turn the steak, then baste constantly until cooked through to medium-rare deliciousness.
- 13
Plate up with steak, croutons, blue cheese, crème fraîche, chives, and cracked black pepper. Delicious!
