Ingredients:
  • 3 pounds Yukon gold potatoes, peeled and diced into approximately 1″ cubes
  • 32 ounces chicken broth
  • 1/4 cup butter (1/2 stick)
  • 1 medium yellow onion, diced
  • 1 pound sirloin steak
  • 1 tablespoon steak seasoning
  • 3 cloves garlic, minced
  • 1/3 cup all purpose flour
  • 1 1/2 cups whole milk
  • 2/3 cup heavy cream
  • 1 pound processed cheese (Velveeta) cut into chunks
  • Salt and pepper to taste
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream
  • Shredded cheddar cheese, green onion and bacon bits for topping
Directions: In a large saucepan, bring potatoes and broth to a boil. Reduce heat to a simmer and cook until potatoes are tender. Set aside. Melt 1 tablespoon of the butter in a large frying pan. Add the steak and steak seasoning. Cook until steak is browned. Set aside. In a large saucepan, combine the remaining butter and the onions. Cook over medium heat until the onions are translucent, approximately 5 minutes. Add the garlic and cook an additional minute. Add the flour and whisk until smooth. Slowly whisk in milk and cream. Stir in the processed cheese, half of the potatoes and broth, steak, and Worcestershire sauce. Mash together the remaining potatoes and broth, then add to the soup. Salt and pepper to taste. Cook over low heat until cheese is melted and soup is hot, about 20 – 30 minutes. Stir in sour cream and cook an additional 5 – 10 minutes. Serve in cups or bowls and top individual servings with cheese, green onions, and bacon if desired. Loafy suggests serving with Village Hearth Dinner Rolls.